Structure change in starch gelatinization by SAXS

Shinjiro Ogawa*, Takahiro Gotoh, Sunao Sasaki, Akio Chiba

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review


Starch is an essential nutrient laid down in plants in the form of insoluble granules. The granules of potato starch have a radius of approximately 40 μm. Starch is a mixture of two glucose polymers: the highly branched amylopectin and the straight-chained amylose. In this paper, the structure change of starch in gelatinization process is studied using small-angle x-ray scattering. It is shown the structure change of amylopectin molecules can be an indicator of the starch gelatinization process. This suggests that complete starch gelatinization can be assumed to have taken place when amylopectin molecules show the combined form to two kinds of fractal structure.

Original languageEnglish
Pages (from-to)601-604
Number of pages4
JournalReports on Progress in Polymer Physics in Japan
Publication statusPublished - 1997 Dec 1

ASJC Scopus subject areas

  • Chemical Engineering(all)
  • Polymers and Plastics


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