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Properties of Cross-Linked Starch from Waxy Mutant Wheat Tanikei A6599-4

¹National Institute of Crop Science, Tsukuba, Ibaraki, 305-8518, Japan. ²Current address: Headquarters of National Agriculture and Bio-oriented Research Organization, Tskuba, Ibaraki, 305-8518, Japan. ³Corresponding author. E-mail: ochika@affrc.go.jp ⁴Saitama Industrial Technology Center Northern Laboratory, Kumagaya, Saitama, 360-0031, Japan.

Native starch from waxy mutant wheat Tanikei A6599-4 is known to exhibit more stable hot paste viscosity than a typical waxy wheat (Tanikei H1881) and waxy corn. The objective of this study was to investigate the starch paste properties of Tanikei A6599-4 after cross-linking and compare with Tanikei H1881 and waxy corn. As an example of cross-linking, the reaction (at 30, 60, 120, and 360 min) with sodium trimetaphosphate was used. In Rapid Visco Analyser (RVA) measurement, the unique characteristic was maintained in Tanikei A6599-4 starch cross-linked at low reaction time (<120 min) levels. Cross-linking at a high reaction time (360 min) level suppressed the swelling of both Tanikei A6599-4 and Tanikei H1881 starches but not waxy corn starch. Although unmodified Tanikei A6599-4 starch showed the lowest paste clarity among unmodified waxy starches, this defect became unremarkable when starch was cross-linked for ≥120 min. In gel-dispersed dynamic viscoelasticity measurement, the order of G′ and G″ values was always Tanikei A6599-4 > Tanikei H1881 > waxy corn. This indicates that cross-linked Tanikei A6599-4 and Tanikei H1881 starches have different starch properties and that swollen Tanikei A6599-4 starch granules are more rigid than swollen Tanikei H1881 starch granules.