Starch granules: structure and biosynthesis.

Composition, molecular structure, and physicochemical properties of tuber and root starches: a review.

Recent developments in methods and instrumentation have contributed to major advances in our understanding of the fine structure of amylose and amylopectin. The structure of the starch granule slowly unravels with new insight into key structural features. Following a brief presentation of the structural features common to all starches, the most recent findings for the structure of amylose and amylopectin are reported. The organization of different types of chains in amylopectin is discussed with a critical review of the 'cluster' model leading to the presentation of alternative models. The locations of molecular components in the starch granule are described according to a progress structural order. The description of the crystalline components is followed by a presentation of their supramolecular arrangements. The crystalline components comprise platelet nanocrystals which have already been identified and characterized, and other less well characterized 'blocklet components'. The location and state of amylose within the granule is also presented. This comprehensive review aims at distinguishing between those structural features that have received widespread acceptance and those that are still under debate, with the ambition of being educational and to provide stimulation for further fundamental investigation into the starch granule as a macromolecular assembly.

The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review

Microscopy of starch : evidence of a new level of granule organization

http://www.sld.cu/galerias/pdf/sitios/mednat/natural_medicines_used_in_the_traditional_chinese_medical_system_for_therapy_of_diabetes_mellitus.pdf

Natural medicines used in the traditional Chinese medical system for therapy of diabetes mellitus

The phosphorus of glucose-6-phosphate residue in starch (P(G6P)) was estimated specifically by means of glucose-6-phosphate dehydrogenase (E.C.1.1.1.49) after acid hydrolysis. Sixty to 70 % of total phosphorus in potato starch was found to be P(G6P)). It was shown that the rest of phosphorus (Px) was incorporated as glucose-2-phosphate and/or glucose-3-phosphate, since it was determined as glucose by periodate oxidation, borohydride reduction, acid hydrolysis and treatment with alkaline phosphatase. The Px was more labile to acid and heat than P(G6P) and decomposed yielding inorganic phosphate.



The phospholigosacharide (D. P. 3.6), which was prepared by the limit hydrolysis of potato starch with glucoamylase of Rh. delemar (α-1,4-Glucan glucohydrolase E.C.3.2.1.3) was fractionated by gel-filtration through Sephadex G-25 into fractions with D.P. 2 to 7. Each fraction contained a mole of phosphorus per mole of the saccharide. The P(G6P) and the Px were enriched in the low and the high D.P. fractions, respectively.

Studies on Starch Phosphate Part 1. Estimation of glucose-6-phosphate residues in starch and the presence of other bound phosphate(s)

Scanning electron-microscopy of starch granules, with or without amylase attack

Potato alpha-glucan phosphorylase: crystallization, amino acid composition and enzymatic reaction in the absence of added primer.

NATIVE starches are, of course, polycrystalline materials, and their submicroscopic structure has been studied using X-ray diffraction procedures by many workers. Nevertheless, the fine structure of native starch granules is still unknown.

Micelle Dimension of Potato Starch

Effect of Temperature During Germination on the Crystalline Type of Starch in Soybean Seedlings

Ziro Nikuni

Papers

Studies on Starch Phosphate Part 1. Estimation of glucose-6-phosphate residues in starch and the presence of other bound phosphate(s)

Scanning electron-microscopy of starch granules, with or without amylase attack

Potato alpha-glucan phosphorylase: crystallization, amino acid composition and enzymatic reaction in the absence of added primer.

Micelle Dimension of Potato Starch

Effect of Temperature During Germination on the Crystalline Type of Starch in Soybean Seedlings