A comparative study on the multi-scale, physicochemical properties and enzyme activities of tetraploid cultivated wheat starch with different amylose contents.

3.9 Digestibility of starch in tetraploid cultivated wheat varieties The SDS of wheat starch with different amylose contents ranged from 22.46 ± 2.27 % in TS4 to 38.77 ± 0.93 % in TS6, and the RDS ranged from 49.75 ± 1.88 % in TS6 to 67.12 ± 0.96 % in TS2, while RS ranged from 9.17 ± 0.72 % in TS1 to 17.64 ± 0.62 % in TS5, showing extremely significant differences ( Table 3 ).

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