A COMPARISON OF THE X-RAY DIFFRACTION PATTERNS OF STARCHES FROM PULSE GRAINS

摘要

Starches from different plants display variations in granule characteristics including size, shape, as well as gelatinisation and pasting patterns. X-rays are widely used as a means to evaluate the crystallinity and structures of solid materials andhave shown potential application in the study of starches. Accordingly the objective of this study has been to: Investigate legume starches and compare their X-ray diffraction patterns; and Contrast these patterns with those of other starches available commercially.