Structural characterization of wheat starch granules differing in amylose content and functional characteristics

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dc.contributor.authorBlazek, Jen_AU
dc.contributor.authorSalman, Hen_AU
dc.contributor.authorRubio, ALen_AU
dc.contributor.authorGilbert, EPen_AU
dc.contributor.authorHanley, TLen_AU
dc.contributor.authorCopeland, Len_AU
dc.date.accessioned2009-09-30T06:44:44Zen_AU
dc.date.accessioned2010-04-30T05:06:23Zen_AU
dc.date.available2009-09-30T06:44:44Zen_AU
dc.date.available2010-04-30T05:06:23Zen_AU
dc.date.issued2009-02-24en_AU
dc.date.statistics2009-02-24en_AU
dc.description.abstractSmall-angle X-ray scattering (SAXS) together with several complementary techniques such as differential scanning calorimetry and X-ray diffraction, have been employed to investigate the structural features that give diverse functional properties to wheat starches (Triticum aestivum L.) within a narrow range of enriched amylose content (36-43%). For these starches, which come from a heterogeneous genetic background. SAXS analysis of duplicate samples enabled structural information to be obtained about their lamellar architecture where differences in lamellar spacing among samples were only several tenths of nanometer. The SAXS analysis of these wheat starches with increased amylose content has shown that amylose accumulates in both crystalline and amorphous parts of the lamella. Using waxy starch as a distinctive comparison with the other samples confirmed a general trend of increasing amylose content being linked with the accumulation of defects within crystalline lamellae. We conclude that amylose content directly influences the architecture of semi-crystalline lamellae, whereas thermodynamic and functional properties are brought about by the interplay of amylose content and amylopectin architecture. © 2008, Elsevier Ltd.en_AU
dc.identifier.citationBlazek, J., Salman, H., Rubio, A. L., Gilbert, E., Hanley, T., & Copeland, L. (2009). Structural characterization of wheat starch granules differing in amylose content and functional characteristics. Carbohydrate Polymers, 75(4), 705-711. doi:10.1016/j.carbpol.2008.09.017en_AU
dc.identifier.govdoc1409en_AU
dc.identifier.issn0144-8617en_AU
dc.identifier.issue4en_AU
dc.identifier.journaltitleCarbohydrate Polymersen_AU
dc.identifier.pagination705-711en_AU
dc.identifier.urihttp://dx.doi.org/10.1016/j.carbpol.2008.09.017en_AU
dc.identifier.urihttp://apo.ansto.gov.au/dspace/handle/10238/1881en_AU
dc.identifier.volume75en_AU
dc.language.isoenen_AU
dc.publisherElsevieren_AU
dc.subjectSmall angle scatteringen_AU
dc.subjectWheaten_AU
dc.subjectStarchen_AU
dc.subjectX-ray diffractionen_AU
dc.subjectCalorimetryen_AU
dc.subjectSaccharidesen_AU
dc.titleStructural characterization of wheat starch granules differing in amylose content and functional characteristicsen_AU
dc.typeJournal Articleen_AU
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