THESIS

LIST OF FIGURES
Figure Page
1 A detailed structure of the rice grain 16
2 Granule structure of rice starch and lamellar structure
of a starch granule 17
3 Representative partial structures of amylose and amylopectin 18
4 Cluster model of amylopectin. (φ= Reducing chain-end).
Solid lines indicate (1,4)- α-D- glucan chain; arrows indicate
α-(1,6) linkage 21
5 Idealized diagram of the consequent formation of concentric
regions of alternating amorphous and crystalline structure
of amylopectin 22
6 Semi-crystalline and amorphous regions in the starch granule 23
7 Idealized diagram of the swelling and gelatinization of a starch
granule 24
8 Retrogradation during storage of cooked cereal starch paste leads
to recrystallization of the amylose and amylopectin chains 28
9 Schematic diagram showing the process occurring the gelation
and retrogradation of amylose and amylopectin 31
10 Schematic diagram showing the process occurring the X-ray
diffraction pattern of starch 36
11 Action patterns of hydrolytic enzymes on amylose and amylopectin 47
12 The link between glycaemic response and health outcomes 71
13 Scanning electron micrographs (magnification at 2500x and 6000x)
of native commercial high amylose rice starch 91
14 Degree of pullulanase hydrolysis of 0 to 48 hr debranched HARS
preheated at 75°C , 95°C and 121 o C for 30 min 92
15 Scanning electron micrographs (magnification at 2500x and 6000x)
of HARS preheated at 75°C (a) 95°C(b) and 121 o C (c) for 30 min 94
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