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Article Abstract
This study aimed to explore the effects of postharvest maturation on physiochemical and structural properties of starch from wheat with different gluten strengths. Postharvest maturation resulted in a reduction in content of amylopectin, lipids, and proteins, and an increase in amount of amylose, crystallinity, short-range ordered structures, molecular weight, and the proportion of amylopectin with B3 chains of starch from Yangmai 15 (YM-15). For starch from Fanmai 8 (FM-8) and Xinmai 26 (XM-26), postharvest maturation brought about an increase in content of amylopectin with B3 chains and a reduction in the percentage of amylose and lipid. The ordered structures of starch from FM-8 and XM-26 reduced during storage but increased after 18 weeks of postharvest maturation. Postharvest maturation led to an increase in molecular weight of starch from FM-8, while decreased for XM-26. The results of solubility, swelling power, thermal, pasting, textural, and rheological properties showed that 18 weeks of postharvest maturation enhanced thermostability but inhibited gelling property for YM-15, whereas FM-8 and XM-26 showed the opposite trend for thermostability and gelatinization. These findings provide new insights into understanding the mechanism of wheat quality improvement induced by postharvest maturation.
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| http://dx.doi.org/10.1016/j.ijbiomac.2025.140894 | DOI Listing |
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