Related physicochemical properties to microstructure of hard and soft wheat grains with different kernel thickness and specific density.

TitleRelated physicochemical properties to microstructure of hard and soft wheat grains with different kernel thickness and specific density.
Publication TypeJournal Article
Year of Publication2013
AuthorsLi Y, Wang J, Xie W, Lu D, Ding W
JournalFood science and technology international = Ciencia y tecnología de los alimentos internacional
Volume19
Issue5
Pagination415-25
Date Published2013 Oct
Abstract

Physicochemical properties of wheat grains with largest kernel thickness always was lowest than the other sections, examination of microstructure of wheat grains can help us understand this phenomena. Two varieties of wheat, soft white winter wheat Yangmai 11 and hard white winter wheat Zhengmai 9023, were fractionated into five sections by kernel thickness. Then the fractionated wheat grains in 2.7-3.0 mm section were separated into three fractions by kernel specific density sequentially. Microstructure of the fractured surface were evaluated at different scale level to two varieties wheat with different kernel thickness and specific density by using environmental scanning electron microscopy. Compactness and size of endosperm cell tended to decrease with decreasing wheat kernel thickness and specific density. Protein matrix tended to increase with decreasing wheat kernel thickness and specific density. Size of starch granules and proportion for different type starch granules also varied with different wheat kernel thickness and specific density. Those microstructure properties of the fractured surface, formation of endosperm cells, protein matrix and starch granules were close related to rheological properties and pasting properties of wheat grains.

DOI10.1155/2013/321067
Alternate JournalFood Sci Technol Int