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Gel permeation chromatography (GPC) patterns of wheat starch on a Toyopearl HW-75F column changed from two peaks to one peak following heat treatment at 200°C Although both amylose and amylopectin in the starch granule were largely decomposed, the molecular size of both components converged to some extent. Therefore, we surmised that hydrolysis of amylopectin occurred in the amorphous regions of the starch granule. (Received Sep. 16, 2015 ; Accepted Apr. 6, 2016)

Molecular Alteration of Dry Heated Wheat Starch Granules