Ghosts of B-type wheat starch granules in concentrated KI/I-2 solution

摘要

When B-type (2.0-8.0 mu m) wheat starch granules containing various amounts (2.125%) of amylose were treated with 25% KI/10% I-2 solution, low-amylose (below 10% amylose) B-type wheat starch granules changed to the ghost form. It is known that A-type (25-35 mu m) wheat starch granules change to the ghost form and show a typical double structure (a black-brown central portion and red-brown surrounding portion), however, the B-type wheat starch ghosts did not show the same double structure but rather a simple (red-brown portion) sack form. The relative ghost areas in the B-type wheat starch granules were highly correlated to the amylose content (%), which was similar to the results of A-type starch granules. This suggests that the amylose molecule in B-type starch contributes to the structural stability of the starch granule.