Journal ArticleDOI
The double-helical molecular structure of crystalline b-amylose☆
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TLDR
The crystal structure of A-amylose is based on parallel-stranded, right-handed double helices as mentioned in this paper, which results in nearly hexagonal close-packing, and the similarities in packing suggest that interconversions of A and B are possible.About:
This article is published in Carbohydrate Research.The article was published on 1978-03-01. It has received 399 citations till now. The article focuses on the topics: Antiparallel (biochemistry).read more
Citations
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Journal ArticleDOI
Starch granules: structure and biosynthesis.
TL;DR: This review will focus first on the present understanding of the structures of amylose and amylopectin and their organization within the granule, and then on the biosynthetic mechanisms explaining the biogenesis of starch in plants.
Journal ArticleDOI
Starch-composition, fine structure and architecture
TL;DR: In this paper, a review of the current state of knowledge about starch structure in perspective and integrating aspects of starch composition, interactions, architecture and functionality is presented, and the authors highlight the need to understand in more depth the structure of starch granules and how this complex organisation controls functionality.
Journal ArticleDOI
Resistant Starch–A Review
TL;DR: The concept of resistant starch has evoked new interest in the bioavailability of starch and in its use as a source of dietary fiber, particularly in adults, and is now considered to provide functional properties and find applications in a variety of foods.
Journal ArticleDOI
Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition
David R. Cooke,Michael J. Gidley +1 more
TL;DR: In this paper, the disruption of molecular oders which occur during the gelatinisation of starch granules has been studied by isolating dried samples from maize, waxy maize, wheat, potatoe, and tapioca starches after defined thermal pre-treatments.
Journal ArticleDOI
The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review
Serge Pérez,Eric Bertoft +1 more
TL;DR: The structure of the starch granule slowly unravels with new insight into key structural features as discussed by the authors, and the most recent findings for the structure of amylose and amylopectin are reported.
References
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Book ChapterDOI
Structure, Conformation, and Mechanism in the Formation of Polysaccharide Gels and Networks
TL;DR: The gel state is considered characteristic of polysaccharides in the way that polypeptides and globular proteins can characteristically occur as compact particles having a high degree of internal order, or nucleic acids can occur as chain pairs in highly ordered and complementary association.
Book
Starch and Its Derivatives
TL;DR: Starch and its derivatives as discussed by the authors, Starch and their derivatives, Starch, and its variants, and Starch's derivatives, and their variants, see Section 5.2.1.
Journal ArticleDOI
Naegeli amylodextrin and its relationship to starch granule structure. II. Role of water in crystallization of B‐starch
Keiji Kainuma,Dexter French +1 more
TL;DR: In this paper, a model for B-starch is proposed, that employs intertwined (double) helices, and the small molecules of starch sirup can penetrate the interstices between crystallites and prevent strain build-up during drying.