4.4 Polysaccharides 317
Table 4.24.
Shape, composition, and properties of different starch granules
Source
Shape
a
Diameter Crystallinity Gelatinization Swelling Amylose
Amylopectin
(μm)
(%)
temperature
at 95
◦C
b
◦(
C)
Percentage Polymeri-
Iodine
Polymeri-
(%
c)
sation
binding
sation
degree
constant
d
degree
e
Cereal
Wheat
l,p
2–38
36
53–65
21
22–28
2100
0.
21
19–20
Rye
l
12–40
57–70
28
0.
74
26
Barley
l
2–5
56–62
22–29
1850
26
Corn
p
5–25
62–70
24
28
940
0.
91
25–26
Amylomaize
20–25
67–87
52–80
1300
0.
11
23
Waxy corn
p
39
63–72
64
0–1
20–22
Oats
5–15
56–62
27
1300
20
Rice
p
3–8
38
61–78
19
14–32
0.
59
Waxy rice
55–65
56
1
Millet
p,s
4–12
}
69–75
g
}
22
g
Sorghum
p,s
4–24
21–34
Waxy sorghum
68–74
49
Legumes
Horsebean
s,o
17–31
64–67
32–34
1800
1.
03
23
Smooth pea
n(si)
5–10
33–35
1300
1.
66
26
}
57–70
h
Wrinkled pea
n(c)
30–40
63–75
1100
0.
91
27
Roots and tubers
Potato
e
15–100
25
58–66
23
3200
0.
58
24
Cassava
semi-s,s
5–35
38
f
52–64
17
1.
06
a
l = lenticular, p = polyhedral, s = spherical, o = oval, n =
kidney-shaped, e
l = elliptical, si =
simple, c = compound.
b
Weight of swollen starch, based on its dry weight; loss of soluble polysaccharides is considered.
c
Based on the cum of amylose and amylopectin.
d
mg iodine/100 mg starch.
e
Cleavage degree of polymerization, determined by degradation of branches with pullulanase or isoamylase.
f
Tapioca.
g
Millet.
h
Pea.