title: Annealing of normal and mutant wheat starches. LM, SEM, DSC, and SAXS studies.
abstract: Structure and thermodynamic properties of native and annealed wheat starches with different amylose content (from 1.5% to 39.5%) have been studied by high-sensitivity differential scanning microcalorimetry (HSDSC), small-angle X-ray diffraction (SAXS), light (LM), and scanning electron microscopy (SEM). Starch morphology, the values of the melting cooperative unit, the thickness of crystalline lamellae and the size of amylopectin clusters as well as thermodynamic parameters characterizing surface of the face side in starch crystals were determined. Some suppositions based on different physical approaches are used for a discussion of the results concerning structural reorganization of starches on different levels of macromolecular organization.
authors.affiliation: Institute of Biochemical Physics, Russian Academy of Sciences, Kosygina Str. 4, 119991 Moscow, Russia.
authors.forename: Valentina I
authors.initials: VI
authors.lastname: Kiseleva
authors.forename: Alexei V
authors.initials: AV
authors.lastname: Krivandin
authors.forename: Jozef
authors.initials: J
authors.lastname: Fornal
authors.forename: Wioletta
authors.initials: W
authors.lastname: Błaszczak
authors.forename: Tomasz
authors.initials: T
authors.lastname: Jeliński
authors.forename: Vladimir P
authors.initials: VP
authors.lastname: Yuryev
mesh_terms: D000688:Amylose / Q000032:analysis; D002152:Calorimetry, Differential Scanning; D008855:Microscopy, Electron, Scanning; D009154:Mutation / Q000235:genetics*; D013213:Starch / Q000737:chemistry* / Q000648:ultrastructure*; D013816:Thermodynamics; D014908:Triticum / Q000737:chemistry* / Q000235:genetics* / Q000648:ultrastructure; D014961:X-Ray Diffraction
chemical_list: D013213:Starch; D000688:Amylose