PROPERTIES OF STARCHES FROM AUSTRALIAN WHEATS .2. SOME PHYSICOCHEMICAL PROPERTIES

Various physico-chemical properties of starches isolated from 21 Austr alian wheat varieties were assessed. Molecular weights varied between the starches and were lower in those from soft wheats. Proportions of small granules were significantly correlated with starch amylose and p rotein contents; those of large granules correlated negatively with fa t content. Granule crystallinity was correlated with hardness of the p arent wheats. Gelatinisation temperatures, measured by differential sc anning calorimetry, varied between the starches within the range of 46 -79-degrees-C. Enthalpies of gelatinisation, 4.6-13.3 J/g of dry starc h, were correlated with both amylopectin content and wheat hardness. M inimum moisture for gelatinisation, 0.15-0.56 water/g of dry starch, w as significantly correlated with both amylose and fat contents of the starch.