Differences of Nano-Structure between Waxy and Normal Starch

This paper focused on the differences of nano-structure between waxy wheat starch (WWS), normal wheat starch (NWS), waxy maize starch (WMS), and normal maize starch (NMS). Observed by Atomic Force Microscope (AFM), it found that the nano-structure of waxy starch was composed by nano-particles and nano-chains. The nano-particles, which should be the remained crystalline region after the collapse of granules, were wrapped by nano-chains, which should be the dissociated amylose/amylopectin chains in amorphous region. But the nano-structure of normal starch was a little difference, namely only nano-particles could be observed. These distinctions changed the viscosity of starch pasting. That is to way, the viscosity of waxy starch pasting was higher than those of normal starch. The reasons for this should come from the interaction between nano-structure. Specifically, the interaction between particles was weaker than it between particles and chains. Therefore, the viscosity of waxy starch was higher than it of normal starch