Structure of the starch granule--a curved crystal.
A structure model of the molecular arrangement in native starch proposed earlier is further considered, with special regard to the lateral packing of cluster units. The amylopectin molecules are radially distributed, with branches concentrated in clusters. Within each cluster the polyglucan chains form double helices which are hexagonally packed. The clusters form spherically concentric crystalline layers with amylose in an amorphous form acting as a space-filler. A translational mechanism for the change of helical direction at boundaries between clusters is proposed which can account for variations in the curvature of the concentric layers. The model is related to X-ray diffraction data and optical birefringence, considering dissembly at gelatinization. The structure is also discussed in relation to biosynthesis. Some aspects of gelatinization, such as the recent glass-transition approach, are then considered.
Department of Food Technology, University of Lund, Sweden.
K
K
Larsson
D000687:Amylopectin / Q000737:chemistry; D001718:Birefringence; D002236:Carbohydrate Conformation; D008958:Models, Molecular; D010944:Plants / Q000378:metabolism; D011198:Solanum tuberosum; D013213:Starch / Q000096:biosynthesis / Q000737:chemistry*; D014961:X-Ray Diffraction
D013213:Starch; D000687:Amylopectin