Supramolecular structure of A- and B-type granules of wheat starch |
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| Authors: | Binjia Zhang Xiaoxi Li Jia Liu Fengwei Xie Ling Chen |
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| Affiliation: | 1. Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China;2. Australian Institute for Bioengineering and Nanotechnology, The University of Queensland, Brisbane, Qld 4072, Australia |
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| Abstract: | The supramolecular structure of the A- and B-type granules of wheat starch was compared. Polarized light microscopy, X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FTIR) were used to study the granular, crystalline, and short-range structures. The A- and B-type granules displayed a typical A-type crystalline structure with the degrees of crystallinity of 31.95% and 29.38% respectively. In addition, the B-type granules had some V-type crystallites. The nanostructure and fractals were characterized by small angle X-ray scattering (SAXS), which showed that the average thickness of the lamellae of the A-type granules was larger, while the B-type granules possessed a higher degree of ordering in the lamellar regions. A second order reflection was found in both A- and B-type granules, which was proposed due to the crystalline lamellae of the semicrystalline lamellae. The A- and B-type granules had mass and surface fractal structures respectively. |
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| Keywords: | Wheat starch A-type granule B-type granule Crystalline structure Nanostructure Fractal |
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