Morphology and microstructure of maize starches with different amylose/amylopectin content

被引:69
作者
Chen, Pei
Yu, Long
Chen, Ling
Li, Xiaoxi
机构
[1] Sch Light Ind & Food, SCUT, CPFRR, Guangzhou, Peoples R China
[2] CSIRO, CMMT, Melbourne, Vic, Australia
来源
STARCH-STARKE | 2006年 / 58卷 / 12期
关键词
maize starch; microscopy; SEM; XRD; amylose; amylopectin;
D O I
10.1002/star.200500529
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The morphology and microstructure of maize starches with different amylose/amylopectin ratios (waxy: 0/100; normal maize: 23/77; Gelose 50: 50/50; Gelose 80: 80/20) were studied by microscopy with ordinary and polarized light, scanning electron microscopy (SEM) and X-ray diffraction (XRD). Generally, the granules of the amylopectin-rich starches were more regular in shape than those of the amylose-rich starches, but the surfaces of the amylose-rich starches were smoother than those of the amylopectin-rich starches. The birefringence and particle size of the granules were waxy > normal maize > G50 > G80, which also corresponds with the trend of molecular weight. Waxy and normal maize starches showed typical A-type patterns, while G50 and G80 show B-type patterns. Crystallinity increases with increasing the amylopectin content.
引用
收藏
页码:611 / 615
页数:5
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