Structural features of non-granular spherulitic maize starch.
Complementary analyses of the internal structure of spherulites crystallized from high-amylose maize starch were obtained using light, electron and atomic force microscopy. Radially oriented crystalline lamellae were observed in transmission and scanning electron microscopy, as well as AFM. Internal structures consistent with the central hilum region of starch granules were observed. Spherulites were composed largely of linear or lightly branched starch polymers. Degradation of amylopectin at gelatinization temperatures of 180 degrees C was evident, but iodine binding suggested a high molecular weight (>100 DP) for the spherulitic polymers.
Department of Food Science and Materials Research Institute, The Pennsylvania State University, 116 Borland Laboratory, University Park, PA 16802, USA.
Tor S
TS
Nordmark
Gregory R
GR
Ziegler
D002152:Calorimetry, Differential Scanning; D002850:Chromatography, Gel; D003460:Crystallization; D005782:Gels; D007455:Iodine / Q000378:metabolism; D008855:Microscopy, Electron, Scanning / Q000379:methods; D008859:Microscopy, Polarization; D008970:Molecular Weight; D013213:Starch / Q000737:chemistry* / Q000378:metabolism / Q000648:ultrastructure; D003313:Zea mays / Q000737:chemistry* / Q000648:ultrastructure
D005782:Gels; D013213:Starch; D007455:Iodine