CHANGES IN MOLECULAR MASS AND CRYSTALLINE STRUCTURE OF STARCH ISOLATED FROM IMMATURE CEREALS
 
More details
Hide details
 
Pol. J. Food Nutr. Sci. 2008;58(4):463–469
KEYWORDS
ABSTRACT
In the study starch samples isolated from wheat, rye and barley grains harvested at various stages of maturity were compared in respect to their structure and molecular weight. During maturation of wheat, rye and barley grain, i.e. in early-waxy, late-waxy and full maturity stages, a change was observed in molecular weight of amylose and amylopectin, that depended on the variety of cereal and starch granularity. Intrinsic viscosity of pastes prepared from starch isolated in various stages of grain development depended on molecular weight of amylopectin. Irrespective of maturation stage, all studied starch granules displayed properties characteristic for mass and surface fractals. Fractal dimension of structures present in developing starch granules increased with molecular weight of amylopectin, while the diameter of the observed mass and surface structures remained almost constant in the whole period.
ISSN:1230-0322