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Updated: May 12, 2026

Analysis and Specification of Starch Granule Size Distributions
Published on: March 4, 2021
Functional properties of wheat starch with different particle size distribution
Jie Zeng1, Haiyan Gao, GuangLei Li
1School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China.
Background:
Functional properties of wheat starches with different particle size distribution were investigated.
Results:
A-granules displayed a disc shape and B-granules displayed a spherical shape. A-granules had the highest conclusion temperature (Tc , 80.28 °C) and gelatinisation enthalpy (3.268 J g(-1)) and B-granules had the highest peak temperature (Tp, 66.00 °C) and the lowest gelatinisation enthalpy (2.237 J g(-1)). The gelatinisation onset temperature (To), the peak temperature (Tp), Tc and retrogradation of mixed starches increased with the increase of the ratio of B-granules, while the enthalpy, all the viscosity parameters and syneresis of mixed starches decreased with the increase of the ratio of B granules. B-granules had a higher pasting temperature. The sample of B/A = 0.5/10 had the highest peak, breakdown and final viscosity. The percentage of water separated from B-granule gels was minimal, indicated that B-type gels were more stable than other samples. The ΔH2 of A-granules was obviously higher than that of B-granules. However, during storage, the ΔH2 of the starch paste was dramatically increased and the ΔH2 of B-granules was obviously higher than that of A-granules.
Conclusion:
B-granules were easier to age than A-granules and most of the properties of wheat starches varied significantly with the ratio of B-granules. The relationship between structure and functionality of wheat starch received further verification.
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