Fig 1.
Starch granules number and volume distribution in soft and hard wheat.
A, B and C are the A-, B- and C-granules of soft and hard wheat. Graph Bars marked with same sign represent similar type of granules that are significantly different from each other at p value 0.05.
Fig 2.
Scanning electron microscopic images of starch granules at 30x.
TS, AS, BS and CS represents soft wheat total starch, A granules, B granules and C granules respectively. TH, AH, BH and CH represents hard wheat total starch, A granules, B granules and C granules respectively.
Fig 3.
Birefringence images of starch granules.
Table 1.
Summary of the results for amylose content, Crystallinity and thermal properties for starch granules.
Fig 4.
XRD pattern of starch granules.
Fig 5.
Comparative analysis of transition temperature enthalpy (ΔH) after 10% reconstitution (* and # significantly different at p value 0.05).
Fig 6.
A graph showing positive correlation (p≤ 0.008) between amylose content and crystallinity.
Table 2.
Summary of the glucose recovered after modification for substitution analysis.