A Review of Application of X ray Diffraction in Crystal Structure Determination of Starch Granules

doi:10.7506/spkx1002-6300-201003065

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (3): 284-287.doi: 10.7506/spkx1002-6300-201003065

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A Review of Application of X ray Diffraction in Crystal Structure Determination of Starch Granules

CHEN Fu-quan，ZHANG Ben-shan*，LU Hai-feng，ZHAO Yong-qing，ZHANG Xiang-yang

College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China

Received:2009-03-11 Revised:2009-09-19 Online:2010-02-01 Published:2010-12-29
Contact: ZHANG Ben-shan E-mail:chfq0116@163.com

Abstract

Abstract:

Crystallinity of starch granules is important for properties of starch crystals. Current main X ray diffraction methods including Herman method, Wakelin method and Zhang Binshang’s method for the determination of crystal structure are introduced in this paper. The current application status quo, basic principles, advantages and disadvantages of these methods are discussed here. Meanwhile, crystallinity of several common starches such as potato starch, cassava starch, corn starch, rice starch, wheat starch and waxy rice starch determined by these methods is compared. Finally, the prospect development trends for the determination of crystallinity for starch granules are proposed based on the analysis of current problems.

Key words: X ray diffraction, starch granule, crystallinity

CLC Number:

TS231
TS237

CHEN Fu-quan，ZHANG Ben-shan*，LU Hai-feng，ZHAO Yong-qing，ZHANG Xiang-yang. A Review of Application of X ray Diffraction in Crystal Structure Determination of Starch Granules[J]. FOOD SCIENCE, 2010, 31(3): 284-287 https://doi.org/10.7506/spkx1002-6300-201003065

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A Review of Application of X ray Diffraction in Crystal Structure Determination of Starch Granules

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