RESEARCH PAPER
Dynamic rheology and microstructure of starch gels affected by triticale genomic composition and developing stage
1
Department of Food Research and Graduate Program (DIPA), University of Sonora, Hermosillo, Sonora 83000, Mexico
2
Laboratory of Biopolymers, CTAOA, Research Center for Food and Development, CIAD, A.C. Carretera a La Victoria Km. 0.6, Hermosillo, Sonora 83304, Mexico
3
Department of Polymers, University of Sonora, Col. Centro, Blvd. Luis Encinas y Rosales S/N, Hermosillo, Sonora, C.P. 83000, Mexico
Acceptance date: 2018-08-09
Publication date: 2019-02-06
Corresponding author
Francisco J. Cinco-Moroyoqui
Department of Food Research and Graduate Program (DIPA), University of Sonora, Hermosillo, Sonora 83000, Mexico
Department of Food Research and Graduate Program (DIPA), University of Sonora, Hermosillo, Sonora 83000, Mexico
Int. Agrophys. 2019, 33(1): 21–30
KEYWORDS
TOPICS
ABSTRACT
Starches of developing triticale grains, differing in genome composition (complete AABBRR or substituted AABBDR), were evaluated in terms of starch granule distribution, dynamic rheological behaviour and microstructural characteristics on several days after anthesis. The starch granules were of an oblate spheroid shape for A-granules, and of a spherical shape for B-granules. However, those obtained from the complete triticale showed a larger diameter size. An X-ray diffraction analysis revealed the common A-type pattern of cereal starches from early development stages. A dynamic rheological analysis showed that the storage and loss moduli reached maximum levels in the temperature range of 71-86ºC and dropped at around 90ºC. Starches from the complete triticale showed lower phase transition temperatures, compared to those obtained from the substituted genotype (56.1±0.3 and 60.3±0.8°C, respectively). Scanning electron microscopy showed that the gels made with the starch of complete triticales were of a less dense sponge-like structure.
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