Abstract
AbstractThe size and shape of the crystalline regions of wheat and potato starch were analyzed by X‐ray line broadening. It was found that wheat A‐ and B‐granules contained almost identical roughly spherical crystallites, about 100Å in size. Potato starch crystallites showed about the same dimensions in the different directions, but were somewhat smaller than wheat starch. The crystallite size agreed well with literature values of the radial length of the amylopectin cluster.
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