title: Application of the molecular combing technique to starch granules.
abstract: The molecular combing technique was used to dissociate the nanostructural units of starch granules from the starch fragments after a gelatinization process. With the help of atomic force microscopy (AFM), we observed that some nanostructural chains were just flowing out of the granules. It proves that there are substantive nanostructural units in the starch granules, a phenomenon not previously observed, so these nanostructural units were defined as suspected intermediates. Furthermore, we conclude that blocklets of starch granules are formed through twisting or distortion of nanochains.
authors.affiliation: Department of Food Science, Henan University of Technology, Zhengzhou 450052, Henan, China. lixian78101@163.com
authors.forename: Hua
authors.initials: H
authors.lastname: Li
authors.forename: Zhong-Dong
authors.initials: ZD
authors.lastname: Liu
authors.forename: Liu
authors.initials: L
authors.lastname: Boxiang
authors.forename: Jian-Hui
authors.initials: JH
authors.lastname: Chen
authors.forename: You-Ning
authors.initials: YN
authors.lastname: Sun
authors.forename: Xiao-Ling
authors.initials: XL
authors.lastname: Lv
authors.forename: Ze-Sheng
authors.initials: ZS
authors.lastname: Zhang
authors.forename: Pin
authors.initials: P
authors.lastname: Sun
authors.forename: Pin
authors.initials: P
authors.lastname: Zhang
authors.forename: Yang-Li
authors.initials: YL
authors.lastname: Wang
mesh_terms: D018625:Microscopy, Atomic Force; D053758:Nanoparticles / Q000737:chemistry*; D036103:Nanotechnology / Q000379:methods*; D013213:Starch / Q000737:chemistry* / Q000648:ultrastructure
chemical_list: D013213:Starch