DIFFERENCES IN GELATINIZATION BEHAVIOR BETWEEN STARCHES FROM AUSTRALIAN WHEAT CULTIVARS

The gelatinisation behaviour of starches isolated from 16 Australian w heat cultivars with a wide range of pasting properties was studied usi ng the Viscoamylograph (VAG), Rapid Viscoanalyser (RVA) and Differenti al Scanning Calorimetry (DSC). VAG and RVA characteristics varied betw een cultivars as did the enthalpy and temperatures of gelatinisation, as measured by DSC. Significant correlations existed between RVA and V AG values for maximum viscosity and breakdown. The enthalpy of the amy lose/lipid complex transition, measured by DSC, was significantly corr elated with each of maximum paste viscosity, breakdown, setback and vi scosity at 50 degrees C as measured by VAG, and maximum viscosity and breakdown as measured by RVA. Starch properties that significantly cor related to gelatinisation behaviour included amylose content and the p roportion of small starch granules, which had a negative relationship with VAG data for maximum viscosity, breakdown and viscosity at 50 deg rees C. Similar correlations existed for RVA data except for setback. Amylose content was also significantly correlated with the enthalpy of the amylose/lipid complex transition.