Characterization of wheat starch by thermoanalytical, rheologycal and atomic force microscopy techniques

摘要: Starch is the most important carbohydrate storage in plants. It is a raw material with diverse botanical origins, and is used by the food, paper, chemical, pharmaceutical, textile and other industries.In this work, wheat starch (Triticum aestivum L.) was investigated by using thermoanalytical techniques (thermogravimetry–TG, differential thermal analysis–DTA and differential scanning calorimetry–DSC), as well as by the rapid viscoamylographyc method (RVA) and atomic force microscopy, non-contact method (AFM-NC). The apparent and total amylose content, and the amylopectin content where also determined. The results provided information on the dehydration, thermal behavior, thermal decomposition, pasting properties and the main characteristics up to morphology and particle size.