Effect of beta-cyclodextrin on pasting properties of wheat starch

Changes of viscosity characteristics of genetically diverse hexaploid wheat starches during pasting in water, 1% NaCl solution, or at pH 4 or pH 10 we re studied using a Rapid Visco-Analyzer. Peak viscosity (PV), hot paste vis cosity (HPV) and cool paste viscosity (CPV) of all the wheat starches was l ittle affected in pH 4 and pH 10 treatments. In 1% NaCl, all starches showe d substantial increases in all three parameters relative to pasting in wate r. The use of 1% beta-cyclodextrin (beta-CD) (cycloheptaamylose) solution i ncreased PV of high-swelling starches, but generally slightly decreased tha t of low swelling starches in all treatment conditions. HPV was always redu ced by addition of 1% beta-CD, but CPV was increased in most treatments for Anza and Yecora Rojo (low swelling), but decreased for Klasic (high swelli ng). Bacterial alpha-amylase was added to starch or flour. The effect of be ta-CD was shown to be independent of alpha-amylase inhibition in wheat star ch, but beta-CD strongly inhibited alpha-amylase in wheat flour.