A Universal Feature in the Structure of Starch Granules from Different Botanical Sources
1993; Wiley; Volume: 45; Issue: 12 Linguagem: Inglês
10.1002/star.19930451202
ISSN2192-4236
AutoresPaul J. Jenkins, Ruth E. Cameron, Athene M. Donald,
Tópico(s)Microbial Metabolites in Food Biotechnology
ResumoAbstract Starch samples from different botanical species show few unifying features in either structure or function: for example both the amylose/amylopectin ratio and the amylopectin chain length are found to vary extensively with botanic source. We have applied a detailed analysis to data obtained from small angle X‐ray scattering (SAXS) of a variety of different starches which has shown the existence of a constant structural periodicity. This finding suggests the possibility of a general mechanism governing the way starch is laid down in different species.
Referência(s)