The effect of physical damage on the molecular structure of wheat starch

S A S Craig, J Roger Stark

    Research output: Contribution to journalArticle

    Abstract

    Physically damaged wheat-starch granules are partly soluble in cold water and, on complete dissolution in methyl sulphoxide, show a limiting viscosity number lower than that of the undamaged granules. Extraction of damaged granules with cold water preferentially leaches out amylopectin of low molecular weight. Aqueous extracts of a commercially milled wheat-flour contained pentosan and a-d-glucan, the latter consisting of 99% of amylopectin and <1% of linear glucan. These findings differ from those of previous work on hot aqueous leaching of undamaged starch granules where amylose was preferentially extracted. © 1984.

    Original languageEnglish
    Pages (from-to)117-125
    Number of pages9
    JournalCarbohydrate Research
    Volume125
    Issue number1
    Publication statusPublished - 10 Jan 1984

    Fingerprint

    wheat starch
    chemical structure
    amylopectin
    glucans
    starch granules
    granules
    water
    pentosans
    amylose
    wheat flour
    leaching
    viscosity
    molecular weight
    extracts

    Cite this

    Craig, S A S ; Stark, J Roger. / The effect of physical damage on the molecular structure of wheat starch. In: Carbohydrate Research. 1984 ; Vol. 125, No. 1. pp. 117-125.
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    Craig, SAS & Stark, JR 1984, 'The effect of physical damage on the molecular structure of wheat starch', Carbohydrate Research, vol. 125, no. 1, pp. 117-125.

    The effect of physical damage on the molecular structure of wheat starch. / Craig, S A S; Stark, J Roger.

    In: Carbohydrate Research, Vol. 125, No. 1, 10.01.1984, p. 117-125.

    Research output: Contribution to journalArticle

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