type A starch and type B starch

The main differences between type A starch and type B starch are as follows:

Crystal structure:

Type -A starch: The monoclinic lattice parameters are a=2.124nm, b=1.172nm, c=1.069nm, g=123.58°, and the density is 1.48. The cross-sectional area of the cross region of the double helix structure is approximately 2.1nm², and the volume is 15nm³. Amylopectin and side chain amylopectin exist relatively independently. The double helix occupies the central position, and there are only eight structural water molecules in the center.

Type B starch: The lattice parameters are a=b=1.85nm, c=1.04nm, g=120°, and the density is 1.41. The cross-sectional area of the cross region of the double helix structure is approximately 3.0nm², and the volume is 26nm³. Amylopectin and side chain amylopectin are entwined together, with the left-hand double helix gathering in parallel to form a hexagonal shape, and the central part is filled with 36 structural water molecules.

Particle morphology:

Type A starch: The granules are disc-shaped or lens-shaped, with an average diameter of 10 to 48μm, and the surface is uneven with grooves.

Type B starch: The granules are irregular in shape, spherical or polygonal, with a diameter of approximately 2 to 5μm. The surface is relatively smooth with slightly visible depressions

Chemical composition:

Type -A starch: It has a relatively high content of starch and amylose.

Type B starch: It has a relatively high content of ash, protein, lipids and damaged starch. The reason is that type B particles have a small volume and a large specific surface area, which are easy to combine with proteins and lipids and are prone to damage.

Gelatinization characteristics:

Type -A starch: It has a relatively high gelatinization viscosity, relative crystallinity, gelatinization initial temperature and heat function.

Type B starch: It has A relatively wide gelatinization temperature range, and its resistant starch content is lower than that of type A starch, but it forms a more stable paste.

Crystallinity

Type -A starch: Relatively high crystallinity.

Type B starch: The research results on relative crystallinity are inconsistent. Some studies have shown that its relative crystallinity is relatively low.

Thermal characteristics:

Type -A starch: Most studies show that its initial temperature, peak temperature and final temperature are relatively low, and its enthalpy of thickening is relatively high.

Type B starch: The gelatinization temperature and peak time are relatively high.

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