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

✍ Scribed by Stuart A.S. Craig; J.Roger Stark

• Publisher: Elsevier Science
• Year: 1984
• Tongue: English
• Weight: 491 KB
• Volume: 125
• Category: Article
• ISSN: 0008-6215
• DOI: 10.1016/0008-6215(84)85147-2

✦ Synopsis

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 <l% of linear glucan. These findings differ from those of previous work on hot aqueous leaching of undamaged starch granules where amylose was preferentially extracted.