Phase Transition of Waxy and Normal Wheat Starch Granules during Gelatinization
Joint Authors
Yu, Long
Liu, Xingxun
Chen, Pei
Zhang, Xiao
Sangwan, Parveen
Source
International Journal of Polymer Science
Issue
Vol. 2015, Issue 2015 (31 Dec. 2015), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2015-10-01
Country of Publication
Egypt
No. of Pages
7
Main Subjects
Abstract EN
The phase transition of waxy and normal wheat starches was systematically studied by light microscopy (LM) with a hot-stage, confocal laser scanning microscopy (CLSM) and differential scanning calorimetry (DSC).
While being heated in water, waxy wheat starch showed a higher gelatinization enthalpy than that for the normal starch, which was also verified by the changes in birefringence.
As confirmed by LM and CLSM, starch granules displayed an increased swelling degree with temperature increasing, and the gelatinization initially occurred at the hilum (botanical center) of the granules and then spread rapidly to the periphery.
While the temperature range of birefringence was narrower than that of granule size change, the crystalline structure was melted at lower temperatures than those for the molecular orders.
These results indicate that starch gelatinization was a complex process rather than a simple order-to-disorder granule transition.
American Psychological Association (APA)
Chen, Pei& Liu, Xingxun& Zhang, Xiao& Sangwan, Parveen& Yu, Long. 2015. Phase Transition of Waxy and Normal Wheat Starch Granules during Gelatinization. International Journal of Polymer Science،Vol. 2015, no. 2015, pp.1-7.
https://search.emarefa.net/detail/BIM-1066772
Modern Language Association (MLA)
Chen, Pei…[et al.]. Phase Transition of Waxy and Normal Wheat Starch Granules during Gelatinization. International Journal of Polymer Science No. 2015 (2015), pp.1-7.
https://search.emarefa.net/detail/BIM-1066772
American Medical Association (AMA)
Chen, Pei& Liu, Xingxun& Zhang, Xiao& Sangwan, Parveen& Yu, Long. Phase Transition of Waxy and Normal Wheat Starch Granules during Gelatinization. International Journal of Polymer Science. 2015. Vol. 2015, no. 2015, pp.1-7.
https://search.emarefa.net/detail/BIM-1066772
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1066772