CHANGES IN MOLECULAR MASS AND CRYSTALLINE STRUCTURE OF STARCH ISOLATED FROM IMMATURE CEREALS

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.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.