# Technological Properties of Tritordeum Starch
## 3 Results and Discussion  
### Chemical Composition  
Data related to the chemical composition of the investigated cereal starches are presented in Table 1.  
Except for carbohydrate material, cereal starch granules contain small amounts of other components, like proteins, lipids, pentosans, and minerals. Among them, proteins and lipids are present in larger quantities and have an influence on starch properties. Their content depends on both the botanical origin of the starch and its degree of purification dur \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & \multicolumn{5}{c}{**Chemical Composition [\%]**} \\ \cline{2-6}  & **Protein** & **Lipid** & **AAM** & **Ash** & **P** \\ \hline BaS & 1.01 \(\pm\) 0.01 \({}^{\mathrm{d}}\) & 0.74 \(\pm\) 0.01 \({}^{\mathrm{d}}\) & 19.2 \(\pm\) 0.03 \({}^{\mathrm{b}}\) & 0.10 \(\pm\) 0.00 \({}^{\mathrm{a}}\) & 0.025 \(\pm\) 0.001 \({}^{\mathrm{a}}\) \\ BuS & 1.30 \(\pm\) 0.01 \({}^{\mathrm{e}}\) & 0.62 \(\pm\) 0.04 \({}^{\mathrm{c}}\) & 22.4 \(\pm\) 0.01 \({}^{\mathrm{e}}\) & 0.41 \(\pm\) 0.00 \({}^{\mathrm{e}}\) & 0.066 \(\pm\) 0.001 \({}^{\mathrm{d}}\) \\ TrS & 1.55 \(\pm\) 0.01 \({}^{\mathrm{f}}\) & 0.91 \(\pm\) 0.03 \({}^{\mathrm{e}}\) & 18.7 \(\pm\) 0.02 \({}^{\mathrm{a}}\) & 0.35 \(\pm\) 0.00 \({}^{\mathrm{d}}\) & 0.063 \(\pm\) 0.001 \({}^{\mathrm{d}}\) \\ WaS & 0.68 \(\pm\) 0.02 \({}^{\mathrm{c}}\) & 0.36 \(\pm\) 0.03 \({}^{\mathrm{b}}\) & 20.5 \(\pm\) 0.1 \({}^{\mathrm{c}}\) & 0.26 \(\pm\) 0.01 \({}^{\mathrm{c}}\) & 0.047 \(\pm\) 0.001 \({}^{\mathrm{b}}\) \\ WdS & 0.51 \(\pm\) 0.03 \({}^{\mathrm{b}}\) & 0.41 \(\pm\) 0.03 \({}^{\mathrm{b}}\) & 27.3 \(\pm\) 0.12 \({}^{\mathrm{f}}\) & 0.29 \(\pm\) 0.01 \({}^{\mathrm{c}}\) & 0.054 \(\pm\) 0.001 \({}^{\mathrm{c}}\) \\ WhS & 0.25 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 0.21 \(\pm\) 0.03 \({}^{\mathrm{a}}\) & 20.9 \(\pm\) 0.08 \({}^{\mathrm{d}}\) & 0.22 \(\pm\) 0.01 \({}^{\mathrm{b}}\) & 0.046 \(\pm\) 0.000 \({}^{\mathrm{b}}\) \\ \hline \hline \end{tabular} Values with similar superscripts in the column do not differ significantly (\(p<0.05\)). P—phosphorus; AAM—apparent amylose; Ash—mineral compounds.  
\end{table} 
Table 1: Chemical composition of investigated starches. ing extraction. Although these constituents are deemed minor, their presence significantly affects both the properties of the starch and the properties of starch-derived products. Their presence results in delayed and restricted granular swelling, leading to the creation of less viscous pastes. Also, it manifests as a lower transparency of the resulting pastes and gels, which can be considered as a drawback in some applications. On the other hand, they play a crucial role in retarding starch retrogradation [6; 7; 8; 14]. The protein content in investigated starches was in a broad range (Table 1), reaching the highest amount (1.55%) for tritordeum starch (Tf5). Except for Tf5, protein content over 1% was also observed for buckwheat and barley starches, whereas in wheat starches, it was much lower, below 1%. According to data from the literature, the protein content in barley starch is usually within the 0.14-1.26% range [15; 16; 17; 18], whereas for buckwheat starch, it is 0.16-1.35% [19; 20; 21]. For wheat starch, the protein content was observed to be within the 0.16-0.86% range [6; 20; 22]. High protein content could be linked both to the purification procedure and starch granule bounded protein, like remnants of starch synthesizing enzymes [6; 7; 8; 14]. In this aspect, tritordeum starch is much more similar to barley starch than wheat ones. The lipid content in all investigated samples was below 1% (Table 1), and it is essentially consistent with data from the literature for barley (0.10-1.2%) [15; 16; 17; 18], wheat (0.25-0.80%) [6; 22], and buckwheat (0.1-1.30) [20; 21] starches. Tritordeum starch was noted to have the highest lipid content among the investigated starches, and it was far more similar in this aspect to BaS than to wheat starches, with a lipid content over two times lower.