PMID: 8789332Dec 1, 1995Paper

The influence of amylose on starch granule structure

International Journal of Biological Macromolecules
P J Jenkins, Athene M Donald

Abstract

Starch granules are principally composed of the two glucose polymers amylose and amylopectin. Native starch granules typically contain around 20% amylose and 80% amylopectin. However, it is possible to breed plants that produce starch with very different amylose and amylopectin contents. At present, the precise structural roles played by these two polymers are incompletely understood. In this study, small-angle X-ray scattering techniques have been applied to investigate the effect of varying amylose content on the internal structure of maize, barley and pea starch species. The results suggest that amylose disrupts the structural order within the amylopectin crystallites.

References

Nov 1, 1979·Journal of Ultrastructure Research·M YamaguchiD French

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Citations

Mar 9, 2004·Current Opinion in Plant Biology·Steve Jobling
Jun 18, 2002·Plant Physiology·Samuel C ZeemanAlison M Smith
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Nov 17, 2020·Critical Reviews in Food Science and Nutrition·Michio HashimotoKatsumi Yoshino

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