PROPERTIES OF DAMAGED STARCH GRANULES - COMPOSITION AND SWELLING PROPERTIES OF MAIZE, RICE, PEA AND POTATO STARCH FRACTIONS IN WATER AT VARIOUS TEMPERATURES

A range of cereal and non-cereal starches (maize, waxy maize rice, wax y rice, pen and potato) were ball milled to obtain various levels of d amage. The susceptibility of the different starches to ball milling-in duced damage was related to granule composition, dimensions, size dist ribution, gelatinization parameters by differential scanning calorimet ry, swelling factors determined by dye exclusion, and leaching charact eristics of sigma-glucan from the granules heated in water The formati on of granule remnants, gel-forming material and soluble amylopectin f ragments from the damaged starches was investigated and related to gel volume formed at different temperatures.