4.7 Article

Characterisation of large scale structures in starch granules via small-angle neutron and X-ray scattering

期刊

CARBOHYDRATE POLYMERS
卷 91, 期 1, 页码 444-451

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ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2012.08.002

关键词

Starch; Small-angle neutron scattering; Small-angle X-ray scattering; Blocklets; Growth rings; Unified model

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Small angle scattering (SAS) techniques have a distinguished track record in illuminating the semi-crystalline lamellar structure of the starch granule. To date, there have been few attempts to use SAS techniques to characterise larger-scale structures reported from imaging techniques such as growth rings, blocklets or pores, nor how these structures would modulate the well-known scattering arising from the semi-crystalline lamellar structure. In this study, SAS data collected over an extended q range were gathered from dry and hydrated starch powders from varied botanical sources. The use of neutrons and X-rays, as well as comparing dry and hydrated granules, allowed different levels of contrast in scattering length density to be probed and therefore selected structural regions to be highlighted. The lowest q range, 0.002-0.04 (A) over circle (-1), was found to be dominated by scattering from the starch granules themselves, especially in the dry powders; however an inflection point from a low contrast structure was observed at 0.035 (A) over circle (-1). The associated scattering was interpreted within a unified scattering framework with the inflexion point correlating with a structure with radius of gyration similar to 90A (A) over circle - a size comparable to small blocklets or superhelices. In hydrated starches, it is observed that there is an inflection point between lamellar and q(-4) power-law scattering regions at approximately 0.004 (A) over circle (-1) which may correlate with growth rings and large blocklets. The implications of these findings on existing models of starch lamellar scattering are discussed. Crown Copyright (C) 2012 Published by Elsevier Ltd. All rights reserved.

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