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

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