Abstract
A- and B-type starch granules were isolated and purified from wheat (Triticum aestivum L.) flour to study their phys- ico-chemical properties. Starch granule image of scanning electron microscopy (SEM) showed that there was obvious morpho- logical difference between A- and B-type starch granules, and they could be completely isolated without mixture due to the unique type of starch granule in each group. The diameter of A-type starch granule was 4.45-44.46 μm and there were 1.23×10 10 granules per gram starch, whereas the two values of B-type granule were 0.47-11.16 μm and 6.70×10 10 , respectively. Amylose content in A- and B-type granules was 27.70% and 22.62%, respectively. Compared with the A-type granules, the B-type granules had higher pasting temperature and lower viscosities of peak, breakdown, and setback. The B-type granules contributed greatly to the pasting properties of the reconstituted starches when the fraction of B-type granules was less than 30%. Effects of starch granule
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