CRYSTALLINE PARTS OF 3 DIFFERENT CONFORMATIONS DETECTED IN NATIVE AND ENZYMATICALLY DEGRADED STARCHES

We examined cereals and legume starches with different amylose contents, using X-ray wide-angle scattering. The parts of polymorphs in the crystalline regions and the crystallinity of the starches were determined. The high-amylose starches hold 74.6%-84.6% B-type and 15.4%-22.6% V(H)-type. Crystallinity of high-amylose starches is x(c) = 0.154-0.17. According to phase analysis of the scattering curve of wheat starch 6.8% B-type and 93.2% A-type are contained. Thus, in the crystalline phase wheat starch is more heterogeneous than maize starch. The residuary substance of heterogeneous hydrolysis of wheat starch at T1 = 58-degrees-C is an insoluble sediment, which does contain already 17.1% V(H)-Amylose. This is the proof of the amylose-lipid complex in the sediment. If the temperature of hydrolysis raised to 70-degrees-C, the V(H)-amylose proportion increased to 80.5%. Since the crystalline V(H)-structures are detectable during heterogeneous hydrolysis as from T1 = 58-degrees-C, they seem to have contained already in native starch.