Related Experiment Video
Updated: Dec 15, 2025
Analysis and Specification of Starch Granule Size Distributions
Published on: March 4, 2021
Comparing the multi-scale structure, physicochemical properties and digestibility of wheat A- and B-starch with
Bo Zhang1, Kun Zhao1, Chunyan Su1
1College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Abstract:
The effects of continuous heat-moisture treatment (CHM) and repeated heat-moisture treatment (RHM) on multi-scale structure, physicochemical and digestibility properties of wheat A- and B-starch were investigated and compared. Both A- and B-starch granules maintained integrity after repeated and continuous modification. Changes in starch molecules induced the diversification of crystal structure and physicochemical properties. Crystal type of CHM and RHM starches maintained the original A-type while the crystallinity decreased after treatmnt. For wheat A-starch, the RS and RDS contents of RHM starches were obviously lower than native ones while the SDS content increased. Meanwhile, the RDS and SDS contents of treated B-starch were significantly higher than native ones but the RS content was lower. At the same conditions, B-starches exhibited a lower relative crystallinity, lower viscosity parameters, lower To, Tc, Tp and ΔH values than A-starches. In general, the repeated heat-moisture treated samples obtained superior characteristics than continuous treated ones, and the results of A- and B-starch varied greatly.
More Related Videos
05:55High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
Published on: June 16, 2018
05:22Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support
Published on: January 25, 2022