AI Article Synopsis
- The study aimed to compare the gelatinization properties and molecular composition of starches from organic and conventional spelt through various analytical methods.
- Results indicated no significant difference in gelatinization properties between organic and conventional spelt, with gelatinization temperatures averaging 62.4 °C.
- Despite similarities in amylose and amylopectin molecular weights overall, there was a notable difference in amylopectin molecular weight when both starch types were compared, suggesting organic spelt starch could be a potential substitute for conventional starch.
Article Abstract
The objective of this study was to compare gelatinization properties and molecular composition of starches extracted from locally grown organic and conventional spelt using thermal, rheological, and SEC analyses, along with Concanavalin A method. Organic and conventional spelt was planted in six replicated plots, and the extracted starch was analyzed for their gelatinization properties. DSC showed that the gelatinization temperature ranged from 56.7 to 68.8 °C with an average peak of 62.4 °C, with no evidence for statistical difference in gelatinization properties between treatments. Rheological behavior variation among samples was more pronounced than that between the two growing conditions. The amylose content ranged from 23.0% to 29.8%. There was no significant difference in the molecular weight of amylose and amylopectin irrespective of the plot locations, although a significant difference was found between the amylopectin molecular weight of organic and conventional spelt starches when analyzed collectively. The organic spelt starch studied may substitute the conventional starch when gelatinization behavior is considered.
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