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Morphology and Microstructure of Maize Starches with Different Amylose/Amylopectin Content
Author(s) -
Chen Pei,
Yu Long,
Chen Ling,
Li Xiaoxi
Publication year - 2006
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.200500529
Subject(s) - amylopectin , amylose , crystallinity , microstructure , starch , scanning electron microscope , materials science , morphology (biology) , chemistry , food science , crystallography , biology , composite material , genetics
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.