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Birefringence iodine reactions and fine‐structure of waxy starches
Author(s) -
Baker Frank,
Whelan W. J.
Publication year - 1951
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740021005
Subject(s) - iodine , starch , birefringence , chemistry , staining , linear relationship , crystallography , mineralogy , food science , optics , biology , mathematics , organic chemistry , physics , genetics , statistics
Microscopic examination of iodine‐stained waxy starches has shown the presence of linear (blue‐staining) components in the centres of the granules, corresponding with the points of intersection of the polarization crosses. This, and other evidence, is used in postulating a structure for the starch grain in which the proportion of linear to branched component decreases from the centre to the periphery; two ways in which this transition might occur are suggested.