Changes in Starch Granules Trapped and Heated Using Optical Tweezers

Abstract

The heat capacity values of 1 % aqueous dispersions of barley and maize starches with different amylose content (1-35 %), were determined. It was shown that a rise in amylose content leads to an increase of heat capacity values. The heat capacity values were calculated per

Influence of Mutant Wx‐D1f Allele on Synthesis of Amylose and Extra‐Long Chains of Amylopectin in Wheat (Triticum aestivum L.)

“…Investigations of the swelling process of individual starch granules heated in excess water have revealed that the swelling magnification of Tanikei A6599‐4 starch granules is less than that of amylose‐free waxy wheat starch but similar to that of non‐waxy wheat starch. [ 11 ] In gel‐dispersed dynamic viscoelasticity measurements, the dynamic modulus ( G ′) and dynamic loss ( G ″) properties of Tanikei A6599‐4 starch are higher than those of amylose‐free waxy wheat starch. [ 12 ] These findings indicate that the swollen starch granules of Tanikei A6599‐4 are more rigid than the swollen starch granules of amylose‐free waxy wheat, and this increased rigidity of starch granules might underlie the stable hot‐paste viscosity; however, little information is available to explain why the starch granules of Tanikei A6599‐4 are rigid.…”