Phase Transition of Waxy and Normal Wheat Starch Granules during Gelatinization

文献类型： 外文期刊

第一作者： Chen, Pei

作者： Chen, Pei;Zhang, Xiao;Liu, Xingxun;Sangwan, Parveen;Yu, Long

作者机构：

期刊名称：INTERNATIONAL JOURNAL OF POLYMER SCIENCE （ 影响因子：2.642； 五年影响因子：3.004 ）

ISSN： 1687-9422

年卷期： 2015 年

页码：

收录情况： SCI

摘要： 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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