The study of starch nano-unit chains in the gelatinization process

The change of starch nano-unit chains during a gelatinization process has been observed using Atomic Force Microscopy (AFM) with a view to pinpointing the process from the point that starch granules break down to the total vanishing of crystallinity in the gelatinization process. This study puts forward a model of the gelatinization process for starch nano-unit chains and completes the gelatinization model of starch. The results also prove that the nano-unit chains contain crystalline areas and amorphous areas. Furthermore, it deduces that the blocklets of starch granules are formed by the twist or distortion of nano-chains.