Starch-starke 

About: Starch-starke is an academic journal published by Wiley-Blackwell. The journal publishes majorly in the area(s): Starch & Amylose. It has an ISSN identifier of 0038-9056. Over the lifetime, 6019 publications have been published receiving 127864 citations. The journal is also known as: Stärke (Weinheim. 1949. Print) & Stärke (Weinheim. 2007. Print).

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

Abstract: 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.

Molecules to Granules: A Comprehensive Starch Review

Abstract: The molecular composition and physical aspects of starch structure are examined in relation to starch properties and utility. The structures and molecular properties of amylose and amylopectin are further considered for their effects on properties of starch granules and pastes, and whether or not they act independently or in concert with one another. Discussion of amylopectin focuses on models featuring clusters of short chain molecules that are interlinked and regularly spaced. Low and wide angle X-ray diffraction studies are cited to confirm the cluster model and the role of amylopectin in starch crystallinity. The diversity of starch is evident by its depostion in one or more sites within a plant and by the variety of plants in which the starch is found. In addition, starches differ widely in size, shape and composition.

Starch Crystal Transformations and Their Industrial Importance

Abstract: The structures and transformations of the starch crystal forms A, B, C and V are reviewed from the viewpoint of their industrial importance. Reviewed also is the non-crystalline or amorphous state of starch and its role in determining the physical properties of native and gelled starches.

Studies on the Relationship Between Water‐satured State and Crystallinity by the Diffraction Method for Moistened Potato Starch

Abstract: Crystallinity was measured by X-ray diffraction method and water-saturated state was determined by means of the moisture contents calculated from the crystallinity for moistened cellulose and potato starch. In the X-ray diffractograms the upper areas which were separated by the straight line joined the points of intensity at 37° and 4° (8°) of diffraction angle was the relative reflection area in the crystalline and amorphous portions, and the lower area was the background of the non-relative reflection area. The upper area separated by the smooth curve joined the minimum intensity at 4° to 37° of diffraction angle corresponded to the crystalline portion and the lower area to the amorphous one. The ratio of the crystalline portion to sum of the crystalline and amorphous portions was considered to be crystallinity. Crystallinity of the air-dried and the moisture-saturated (28%) samples of cellulose were 0.68 and 0.71, resp. The crystallinity of the air-dried and water-saturated (49%) samples of potato starch were 0.24 and 0.32, resp.