Starch granules crystalline structures, molecular

In the patent literature, the terminology destructurized starch [46-65] refers to a form of thermoplastic starch described as molecularly dispersed [56]. Destracturization of starch is defined as melting and disordering of the molecular structure of the starch granules as a molecular dispersion [55,56]. It means that, at the same time, the native crystallinity of starch... 

Amylose, a linear, high molecular weight (l- -U)-a-D-glucan, is one of the principal polysaccharides of starch. Because of the longstanding utility of starch as a raw material, and its widespread botanical availability, its structure and properties have been studied for centuries. Since the more recent realization that almost all varieties of starch are composed of two polysaccharides - the linear amylose and the branched amylopectin - a significant share of interest has shifted to the study of these components. Of particular interest has been the observation that both components occur naturally in crystalline form in the starch granule. 

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