| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 605551 | Food Hydrocolloids | 2013 | 6 Pages |
The supramolecular structure of the A- and B-type granules of wheat starch was compared. Polarized light microscopy, X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FTIR) were used to study the granular, crystalline, and short-range structures. The A- and B-type granules displayed a typical A-type crystalline structure with the degrees of crystallinity of 31.95% and 29.38% respectively. In addition, the B-type granules had some V-type crystallites. The nanostructure and fractals were characterized by small angle X-ray scattering (SAXS), which showed that the average thickness of the lamellae of the A-type granules was larger, while the B-type granules possessed a higher degree of ordering in the lamellar regions. A second order reflection was found in both A- and B-type granules, which was proposed due to the crystalline lamellae of the semicrystalline lamellae. The A- and B-type granules had mass and surface fractal structures respectively.
Graphical abstractFigure optionsDownload full-size imageDownload as PowerPoint slideHighlights► Aggregation structure of the A- and B-type granules of wheat starch was compared. ► A-type granules had higher crystallinity and greater birefringence intensity. ► Double helices in the B-type granules were oriented more uniformly. ► Scattering objects of the B-type granules were more smooth.
