Abstract
Starches isolated from wheat (Rapoport's variety) at different stages of maturation and from completely maturated rye (Viatka-2 variety) were investigated in excess of water and in 0.6 M KCl using high sensitivity differential scanning microcalorimetry (HSDSC). Applying some physico-chemical approaches, the starch polymorphous structure, the thickness of the crystalline lamellae and the thermodynamic parameters characterizing their surface faces were determined. It has been established that wheat and rye starches belong to the A-type starches. It is suggested that during biosynthesis of granules the formation of the A-type structure is accompanied by an accumulation of crystal defects. This process leads to a decrease in the melting temperature of starches.
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