Understanding the granule, growth ring, blocklets, crystalline and molecular structure of normal and waxy wheat A- and B- starch granules

2021 ◽  
pp. 107034
Author(s):  
Xiangxiang Sun ◽  
Zhuangzhuang Sun ◽  
Ahmed S.M. Saleh ◽  
Kun Zhao ◽  
Xiangzhen Ge ◽  
...  
Keyword(s):  
Molecular Structure ◽  
Growth Ring ◽  
Starch Granules ◽  
Waxy Wheat ◽  
Granule Growth

Composition and Reactivity of A- and B-type Starch Granules of Normal, Partial Waxy, and Waxy Wheat

2003 ◽  
Vol 80 (5) ◽  
pp. 544-549 ◽  
Author(s):  
A. C. Bertolini ◽  
E. Souza ◽  
J. E. Nelson ◽  
K. C. Huber
Keyword(s):  
Starch Granules ◽  
Waxy Wheat

Advanced microscopy techniques for revealing molecular structure of starch granules

2017 ◽  
Author(s):  
Nirmal Mazumder ◽  
Suchitta Umashankar ◽  
Bharath Ratnakar ◽  
K. K. Mahato ◽  
Fu-Jen Kao
Keyword(s):  
Molecular Structure ◽  
Starch Granules ◽  
Microscopy Techniques

scholarly journals Growth Ring Formation in the Starch Granules of Potato Tubers

2003 ◽  
Vol 132 (1) ◽  
pp. 365-371 ◽  
Author(s):  
Emma Pilling ◽  
Alison M. Smith
Keyword(s):  
Growth Ring ◽  
Ring Formation ◽  
Starch Granules ◽  
Potato Tubers

Molecular Structure and Organization of Starch Granules from Developing Wheat Endosperm

2014 ◽  
Vol 91 (6) ◽  
pp. 578-586 ◽  
Author(s):  
Renuka N. Waduge ◽  
Danusha N. Kalinga ◽  
Eric Bertoft ◽  
Koushik Seetharaman
Keyword(s):  
Molecular Structure ◽  
Starch Granules ◽  
Wheat Endosperm

Study of Internal Structure of Waxy Wheat Starch Granules by KI/I2 Solution

2000 ◽  
Vol 77 (3) ◽  
pp. 339-342 ◽  
Author(s):  
Masaharu Seguchi ◽  
Takeshi Yasui ◽  
Kazuko Hosomi ◽  
Tooru Imai
Keyword(s):  
Internal Structure ◽  
Wheat Starch ◽  
Starch Granules ◽  
Waxy Wheat

scholarly journals Phase Transition of Waxy and Normal Wheat Starch Granules during Gelatinization

2015 ◽  
Vol 2015 ◽  
pp. 1-7 ◽  
Author(s):  
Pei Chen ◽  
Xingxun Liu ◽  
Xiao Zhang ◽  
Parveen Sangwan ◽  
Long Yu
Keyword(s):  
Phase Transition ◽  
Laser Scanning ◽  
Laser Scanning Microscopy ◽  
Wheat Starch ◽  
Confocal Laser ◽  
Starch Granules ◽  
Waxy Wheat ◽  
Scanning Calorimetry ◽  
Size Change ◽  
Simple Order

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.

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