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Characterising Starch Granule Surfaces in Durum Wheat Using Atomic Force Microscopy

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:   No Citation available.
Authors:   S Neethirajan, D J Thomson, D S Jayas, N. D. G White
Keywords:   Starch, granule surface, blocklets, atomic force microscopy

Durum wheat is used for making pasta and semolina. Knowledge of the structure and properties of microscopic surfaces of durum wheat starch granules at the nanometer level is essential for understanding the functional and physico-chemical properties. The influence of the nanoscale nature of the surface undulations on the starch granules inside durum wheat is macroscopically relevant as it affects the milling properties. The objective of this study is to visualize the size and dispersion of the starch grains and the structure of the binder material in wheat using atomic force microscopy. We examined and compared the distribution of starch granules at the nano level in vitreous and non-vitreous durum wheat kernels using atomic force microscopy images.

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