Changes in Starch Granule Size Distribution and Starch Gelatinization Properties During Development and Maturation of Wheat, Barley and Rye

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Abstract
Changes in starch granule size distribution of wheat, rye and barley during the development were followed with a Coulter Counter. Changes in starch gelatinization properties were determined by DSC‐measurements. The “large granules” are laid down in the earliest stage of development and increase in size during the ripening period, even after the appearance of the “small granules”. In the mature grains the proportion of small granules is larger in wheat and rye than in barley. The gelatinization temperature is lower for the mature starch than for starch from an early stage of development. The enthalpy for the gelatinization of the starch increases during development which indicates that the structure of starch granules changes as a result of ripening. The content of amylose‐lipid complexes in the starch increases during development, partly depending on the increasing proportion of “small granules”.