Multi-scale structure of A- and B-type granules of normal and waxy hull-less barley starch

Xiaojing Chen, Mengting Ma, Xingxun Liu, Chuangchuang Zhang, Zekun Xu, Haitao Li*, Zhongquan Sui*, Harold Corke

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

The multi-scale structure of combined (A- and B- type granules), A-type, and B-type granules from normal (NHB) and waxy hull-less barley (WHB) starch was studied, including crystalline structure, molecular branching, nanostructural and fractal characteristics. Particle size distribution was applied to determine the separation purity (>95%), and micrography was used to distinguish between the A-type and B-type granules. Lacking amylose, WHB had higher relative crystallinity, gelatinization temperature, enthalpy, level of scattering intensity and uniformity of orientation of double helices than NHB starch. Generally, B-type granules had higher gelatinization temperature, lower enthalpy, greater relative crystallinity, higher ratio of crystalline to amorphous region, more fa chains in amylopectin, and thicker semi-crystalline lamellae than A-type and combined granules. The results showed that the multi-scale structure of A-type and B-type granules differed greatly, and the characteristics of combined granules were not the same as those of its two constituent granule fractions.

Keywords

  • Hull-less barley
  • Molecular structure
  • B-type granule
  • A-type granule

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