Application of the molecular combing technique to starch granules.
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.
Li
Hua
H
Department of Food Science, Henan University of Technology, Zhengzhou 450052, Henan, China. lixian78101@163.com
Liu
Zhong-Dong
ZD
Boxiang
Liu
L
Chen
Jian-Hui
JH
Sun
You-Ning
YN
Lv
Xiao-Ling
XL
Zhang
Ze-Sheng
ZS
Sun
Pin
P
Zhang
Pin
P
Wang
Yang-Li
YL
D018625:Microscopy, Atomic Force; D053758:Nanoparticles / Q000737:chemistry*; D036103:Nanotechnology / Q000379:methods*; D013213:Starch / Q000737:chemistry* / Q000648:ultrastructure
D013213:Starch