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X-ray analysis of different starch granules

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Abstract

Crystal sizes and lattice distortion parameters for root, pulse and cereal starch granules have been determined using observed X-ray diffraction reflections by Fourier method. Enthalpy for the formation of the lattice in root, pulse and cereal starches has been estimated and compared. It is found that the crystal size is normally high in root starch compared to pulse and cereal starches.

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Authors and Affiliations

  1. Department of Studies in Physics, University of Mysore, 570 006, Manasagangotri, Mysore, India

    Vasudeva Singh, R Gopalkrishne Urs, H Somashekarappa, S Z Ali & R Somashekar

  2. Grain Science and Technology, Central Food Technological Research Institute (CFTRI), 570 005, Mysore, India

    Vasudeva Singh & S Z Ali

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  1. Vasudeva Singh
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  2. R Gopalkrishne Urs
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  3. H Somashekarappa
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  4. S Z Ali
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  5. R Somashekar
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Singh, V., Urs, R.G., Somashekarappa, H. et al. X-ray analysis of different starch granules. Bull. Mater. Sci. 18, 549–555 (1995). https://doi.org/10.1007/BF02744840

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  • DOI: https://doi.org/10.1007/BF02744840

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