| Abstract: | The in vitro digestibilities of starches isolated from 21 Australian wheat varieties were measured after gelatinisation, using porcine pancreatic α-amylase. The starches were also converted into their hydroxypropyl derivatives and levels of substitution, and freeze-thaw stability of the products assessed. Digestibilities varied between samples and were significantly correlated negatively with fat content of the starches. No significant correlations between digestibilities and any of amylose content, grain hardness or granule crystallinity were found. Efficiency of reagent usage during derivatisation and freeze-thaw stability also varied between starches. Levels of substitution were not reflected in relative freeze-thaw stabilities of the starch derivatives. |
