1991
DOI: 10.1002/star.19910430905
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On Crystallinity in Cereal and Tuber Starches

Abstract: The size and shape of the crystalline regions of wheat and potato starch were analyzed by X‐ray line broadening. It was found that wheat A‐ and B‐granules contained almost identical roughly spherical crystallites, about 100Å in size. Potato starch crystallites showed about the same dimensions in the different directions, but were somewhat smaller than wheat starch. The crystallite size agreed well with literature values of the radial length of the amylopectin cluster.

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Cited by 20 publications
(3 citation statements)
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“…Figure 6 shows typical diffractions for HMM at 4.5Å (2 ) and 6.8 Å (2 UHPDLQHG PXFK VKDUSHU DIWHU KHDWLQJ WR 100°C. In the diffraction at 4.5Å for NM or HMM, the size of crystallites at each storage time was calculated from the line broadening by the use of Scherrer's equation (Alexander 1969): D = (0.9 × )/(β 1/2 × FRV ZKHUH D = a mean dimension, = wavelength of X-rays, β 1/2 = half-PD[LPXP ZLGWK DQG %UDJJ DQJOH 7DEOH ,, The line broadening of N-M at raw corresponds to a crystallite size of 73.3Å, and this value almost coincided with the results observed by Alexander (1969) andper Muhrbeck (1991). However, the line broadening of HMM at raw corresponds to the crystallite size of at 201.5Å, and this value was ≈3× that of NM at raw.…”
Section: Effects Of Hmt and Lipids On Gelatinizationsupporting
confidence: 80%
“…Figure 6 shows typical diffractions for HMM at 4.5Å (2 ) and 6.8 Å (2 UHPDLQHG PXFK VKDUSHU DIWHU KHDWLQJ WR 100°C. In the diffraction at 4.5Å for NM or HMM, the size of crystallites at each storage time was calculated from the line broadening by the use of Scherrer's equation (Alexander 1969): D = (0.9 × )/(β 1/2 × FRV ZKHUH D = a mean dimension, = wavelength of X-rays, β 1/2 = half-PD[LPXP ZLGWK DQG %UDJJ DQJOH 7DEOH ,, The line broadening of N-M at raw corresponds to a crystallite size of 73.3Å, and this value almost coincided with the results observed by Alexander (1969) andper Muhrbeck (1991). However, the line broadening of HMM at raw corresponds to the crystallite size of at 201.5Å, and this value was ≈3× that of NM at raw.…”
Section: Effects Of Hmt and Lipids On Gelatinizationsupporting
confidence: 80%
“…They also hypothesized that the crystalline lamellae were oriented somewhat tangentially and arranged in a herringbone (zigzag) pattern. Muhrbeck [ 181 ] obtained X‐ray diffraction evidence of almost identical, roughly spherical crystallites with diameters of ca. 100 Å in both A and B polymorphic types of starch.…”
Section: The Granule Matrixmentioning
confidence: 99%
“…Debido a que los patrones de difracción de rayos X muestran picos ensanchados, se puede concluir que los cristales de almidón (cristalitos) son muy pequeños y/o imperfectos (French, 1984). Se informó que los cristalitos son esféricos en almidón de trigo así como también en almidón de papa con un diámetro aproximado de 10 nm en trigo y un poco menor en papa (Muhrbeck, 1991). El nivel de cristalinidad también es bajo, se informaron valores entre 15-45% para numerosos almidones (Zobel, 1988b) incrementán dose con el contenido de amilopectina en el almidón (Gemat y col, 1993).…”
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