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Application of small angle X-ray scattering [SAXS] for analysis of milled and ectruded oat grains

100%
Pikus S., Kobylas E., Mazurkiewicz J.
Polish Journal of Food and Nutrition Sciences
|
1998
|
tom 07
|
nr 3
511-518
Physical and structural characteristics of milled oat, extruded oat and a mixture of milled oat with bran were investigated mainly by small angle X-ray scattering method (SAXS). This method allowed to examine the lamellar structure of native milled oat as well as other parameters, which can describe the structure of oat extrudates. Decomposition of starch lamellar structure during the extrusion process and formation of many inhomogeneities (heterogeneities) in extrudates were observed. The existence of fractal structure for these inhomogeneities was also confirmed by the SAXS method. It was also observed that, there were structural differences between extrudates obtained from milled oat and from a mixture of milled oat and its bran.
2
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Fractal structure of starch extrudates-investigation by small angle X-ray scattering

100%
Pikus S., Jamroz J., Kobylas E.
International Agrophysics
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2000
|
tom 14
|
nr 1
3

Small angle X-ray scattering [SAXS] investigations on potato starch in suspensions

100%
Pikus S., Jamroz J., Kobylas E.
Żywność Nauka Technologia Jakość. Suplement
|
2000
|
tom 07
|
nr 2
Small angle X-ray scattering (SAXS) is one of the methods used for the analysis of the starch structure. In this manner, involving changes in electron density structure of starch becomes available. By variation of the media in which starch is suspended wider differentiation of starch structure is possible. Usually such studies are carried out in water. In this paper the SAXS method was successfully used for investigation of starch structure in such media as water, methanol, 1 M solution of HCl, 1 M solution of NaCl, and 0.1 M solution of I2 in KI. Analysis of SAXS curves for those suspensions proved some differences in curve pattern. Especially interesting data were obtained from a comparison of SAXS curves for starch suspensions in 1 M HCl and 1 M NaCl. Effective scattering of starch suspension in 1 M HCl in the initial part of the curve, as compared to the 1 M NaCl case, indicates that the diffusion of СГ ions to various regions of the starch structures depends, among other things, on the pH of the solution. These results demonstrated that the SAXS method could be used for identification of the starch structures to which specific media diffuse and, therefore, for investigating the impact of various factors on this diffusion.
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