Author： Kozlov S. Noda T. Bertoft E. Yuryev V.
Publisher： Springer Publishing Company
ISSN： 1388-6150
Source： Journal of Thermal Analysis and Calorimetry, Vol.86, Iss.2, 2006-11, pp. : 291-301
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Abstract
Differential scanning calorimetry (DSC), acidic hydrolysis and different physico-chemical approaches were used to study thermodynamic and structural characteristics of starches from near-isogenic wheat lines to establish the effect of different combinations of active granule-bound starch synthase isoforms, taking part in amylose biosynthesis, on the structure and thermodynamic properties of starches. Obtained results suggest that the effect of different GBSS I combinations is realized through altered amylose localization within starch granules, reflecting in changes of melting temperature of crystalline lamellae (
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