Journal ArticleDOI
A method for estimating the nature and relative proportions of amorphous, single, and double-helical components in starch granules by 13C CP/MAS NMR
TLDR
The method of preparation was found to be more important than the starch botanical origin in determining (13)C NMR spectral features of amorphous samples, and shows that the V-type single-helical component increases with amylose content of starches.About:
This article is published in Biomacromolecules.The article was published on 2007-02-01. It has received 319 citations till now. The article focuses on the topics: Amorphous solid & Amylose.read more
Citations
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A novel approach for calculating starch crystallinity and its correlation with double helix content: a combined XRD and NMR study
TL;DR: The crystallinity values obtained from the XRD patterns of a wide range of native starches using this fitting technique are very similar to the double helix contents as measured by 13C solid state NMR, suggesting that double helices in granular starches are present within irregular crystals.
Journal ArticleDOI
Infrared spectroscopy as a tool to characterise starch ordered structure--a joint FTIR-ATR, NMR, XRD and DSC study.
TL;DR: It is demonstrated that FTIR is a tool that can quantitatively probe short range interactions in starch structure, however, the assumptions of linear relationships between starch ordered structure and peak ratios are overly simplistic.
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Starch-based nano-biocomposites
TL;DR: A review of the state-of-the-art in the field of starch-based nano-biocomposites can be found in this article, where various types of nanofillers that have been used with plasticised starch are discussed such as phyllosilicates, hectorite, sepiolite, etc.
Journal ArticleDOI
Relationship between granule size and in vitro digestibility of maize and potato starches
TL;DR: The surface weighted mean diameter of separated granules was in good agreement with predictions from Stokes' law of sedimentation, consistent with a role for surface area in controlling amylase digestion rates as mentioned in this paper.
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Thermal degradation and stability of starch under different processing conditions
TL;DR: In this article, the authors reviewed the thermal degradation and stability of starch and starch-based materials, including both fundamental sciences such as detecting techniques, the effect of amylose/amylopectin content in starches and starches modifications, as well as their effect of different processing environments, such as an open or sealed system, and shearless or shear stress conditions.
References
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Journal ArticleDOI
An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches
W.R. Morrison,Bernard Laignelet +1 more
TL;DR: An improved method for the colorimetric determination of amylose as its blue polyiodide complex is described in this article, where starch is dissolved in urea-dimethylsulphoxide and aliquots of the solution are used to determine apparent amylosity (measured in the presence of any amyloses complexing monoacyl lipids which may be present) and total amylOSE (Measured on lipid-free starch, precipitated from urea−dimethyl sulphoxoxoxide solution with ethanol).
Journal ArticleDOI
The double-helical nature of the crystalline part of A-starch.
TL;DR: A new three-dimensional structure of the crystalline part of A-starch is described in which the unit cell contains 12 glucose residues located in two left-handed, parallel-stranded double helices packed in a parallel fashion; four water molecules are located between these helices.
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Recent Advances in Knowledge of Starch Structure
TL;DR: In this paper, three dimensional models of crystalline zones and amorphous branching zones of starch granules are reviewed, where double helices are found in pairs, and all chains are packed in parallel arrays.
Journal ArticleDOI
A revisit to the three-dimensional structure of B-type starch
Anne Imberty,Serge Pérez +1 more
TL;DR: Wu et al. as mentioned in this paper proposed a new three-dimensional structure of B-starch in which the unit cell contains 12 glucose residues located in two left-handed, parallel-stranded double helices packed in a parallel register; 36 water molecules are located between these helices.
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A Universal Feature in the Structure of Starch Granules from Different Botanical Sources
TL;DR: This paper applied a detailed analysis to data obtained from small angle X-ray scattering (SAXS) of a variety of different starches which has shown the existence of a constant structural periodicity.
Related Papers (5)
The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review
Serge Pérez,Eric Bertoft +1 more