A SMALL-ANGLE X-RAY-SCATTERING STUDY OF THE ABSORPTION OF WATER INTO THE STARCH GRANULE

Analysis of the shape of the small-angle X-ray scattering (SAXS) intensity profiles obtained from suspensions of wheat starch granules in water gives information on the amount of absorption into the different regions of the granule. At room temperature, less water is absorbed into the granules the higher the starch concentration. At 51-degrees-C, the beginning of the gelatinisation region, lower amounts of water are absorbed when the concentration of starch is high and there is less loss of crystalline order. In an excess of water, co-operative melting occurs, whereas, with less water, the absorption is insufficient to destabilise the crystalline order. The beam damage at room temperature is reflected in a slight increase in order, possibly due to rearrangement after chain scission.