Abstract
Abstract Differential scanning calorimetry (DSC), acidic hydrolysis and different physico-chemical approaches were used to study thermodynamic and structural characteristics of starches from near-isogenic wheat lines to establish the effect of different combinations of active granule-bound starch synthase isoforms, taking part in amylose biosynthesis, on the structure and thermodynamic properties of starches. Obtained results suggest that the effect of different GBSS I combinations is realized through altered amylose localization within starch granules, reflecting in changes of melting temperature of crystalline lamellae (T m) and rates of acidic hydrolysis. It has also been demonstrated that changes in T m values for native wheat starches are determined by amylose content in amylopectin clusters.
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