Characterisation of sorghum starch granules using SAXS: effects of moisture on crystallinity and structure

Subzwari, S, Bryant, G and Small, D 2019, 'Characterisation of sorghum starch granules using SAXS: effects of moisture on crystallinity and structure', International Journal of Food Science and Technology, vol. 54, no. 3, pp. 744-751.


Document type: Journal Article
Collection: Journal Articles

Title Characterisation of sorghum starch granules using SAXS: effects of moisture on crystallinity and structure
Author(s) Subzwari, S
Bryant, G
Small, D
Year 2019
Journal name International Journal of Food Science and Technology
Volume number 54
Issue number 3
Start page 744
End page 751
Total pages 8
Publisher Wiley-Blackwell
Abstract In order to further characterise sorghum starch as a potential ingredient in food formulations, starch granules have been extracted from sorghum flour and characterised. The lamellar structure of granules and the uptake of water under ambient conditions have been investigated using small-angle X-ray scattering (SAXS). The lamellar structure was affected by the uptake of water and crystallinity was disrupted as water was absorbed. The diameter of sorghum granules had a bimodal distribution and the lamellar patterns were similar to those of other cereal starches. Moisture uptake occurred within the first four hours of exposure to water and SAXS provides a valuable technique for further studies of granular starch, including changes during the uptake of water.
Subject Soft Condensed Matter
Food Chemistry and Molecular Gastronomy (excl. Wine)
Keyword(s) Granular lamellae
SAXS
Small-angle X-ray scattering
sorghum starch
starch crystallinity
X-ray diffraction
XRD
DOI - identifier 10.1111/ijfs.13989
Copyright notice © 2018 Institute of Food Science and Technology
ISSN 0950-5423
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