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Composition of starch accumulated in the leaf lamineae of timothy, sorghum and lucerne
Author(s) -
Greenfield Peter L.,
Smith Dale,
Escalada Jose A.
Publication year - 1974
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.2740251104
Subject(s) - amylopectin , amylose , starch , sorghum , chemistry , absorption of water , food science , composition (language) , iodine , agronomy , botany , horticulture , biology , organic chemistry , linguistics , philosophy
Abstract Proportions of amylose to amylopectin in the starch of leaf lamineae of timothy and sorghum were similar to those reported for starch in seeds and tubers, in the order of 20:80. Proportion of amylose to amylopectin in lucerne leaflets increased from 2:98 to 21:79, and the wavelength of maximum absorption of the iodine‐hot‐water‐solubilised starch complex increased from 580 to 605 nm, as the starch concentration increased from 6 to 37% (dry wt).