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Starch amorphous region

Gelatinization, as we understand now, is not only associated with crystalline order, but is also influenced by structural changes in the amorphous region. XRD does not detect or account for the structural changes that occur in the amorphous regions of the starch granules. [Pg.231]

Figure 20-3 Proposed structure of a molecule of amylopec-tin in a starch granule. The highly branched molecule lies within 9 nm thick layers, about 2 / 3 of which contains parallel double helices of the kind shown in Fig. 4-8 in a semicrystalline array. The branches are concentrated in the amorphous region.113 114 121 Some starch granules contain no amylose, hut it may constitute up to 30% by weight of the starch. It may he found in part in the amorphous bands and in part intertwined with the amylopectin.122... Figure 20-3 Proposed structure of a molecule of amylopec-tin in a starch granule. The highly branched molecule lies within 9 nm thick layers, about 2 / 3 of which contains parallel double helices of the kind shown in Fig. 4-8 in a semicrystalline array. The branches are concentrated in the amorphous region.113 114 121 Some starch granules contain no amylose, hut it may constitute up to 30% by weight of the starch. It may he found in part in the amorphous bands and in part intertwined with the amylopectin.122...
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See also in sourсe #XX -- [ Pg.315 ]



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Starch amorphous

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