4.4 Polysaccharides 317Table 4.24.
Shape, composition, and properties of different starch granules
SourceShapeaDiameter Crystallinity Gelatinization Swelling AmyloseAmylopectin(μm)(%)
temperatureat 95◦C
b◦(
C)
Percentage Polymeri-IodinePolymeri-(%
c)sationbindingsationdegreeconstantddegreeeCerealWheatl,p2–38
36
53–65
21
22–28
2100
0.
21
19–20
Ryel12–40
57–70
28
0.
74
26
Barleyl2–5
56–62
22–29
1850
26
Cornp5–25
62–70
24
28
940
0.
91
25–26
Amylomaize20–25
67–87
52–80
1300
0.
11
23
Waxy cornp39
63–72
64
0–1
20–22
Oats5–15
56–62
27
1300
20
Ricep3–8
38
61–78
19
14–32
0.
59
Waxy rice55–65
56
1
Milletp,s4–12
}
69–75
g}
22
gSorghump,s4–24
21–34
Waxy sorghum68–74
49
LegumesHorsebeans,o17–31
64–67
32–34
1800
1.
03
23
Smooth pean(si)5–10
33–35
1300
1.
66
26
}
57–70
hWrinkled pean(c)30–40
63–75
1100
0.
91
27
Roots and tubersPotatoe15–100
25
58–66
23
3200
0.
58
24
Cassavasemi-s,s5–35
38
f52–64
17
1.
06
a
l = lenticular, p = polyhedral, s = spherical, o = oval, n =kidney-shaped, el = elliptical, si =simple, c = compound.bWeight of swollen starch, based on its dry weight; loss of soluble polysaccharides is considered.
c
Based on the cum of amylose and amylopectin.
dmg iodine/100 mg starch.
e
Cleavage degree of polymerization, determined by degradation of branches with pullulanase or isoamylase.
f
Tapioca.
gMillet.
hPea.