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New Starches VI. The Structure of the Starch Chunks from Amaranthus retroflexus
Author(s) -
Goering K. J.,
Rao P. V. Subba,
Fritts D. H.,
Carroll Thomas
Publication year - 1970
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19700220702
Subject(s) - endosperm , starch , amylase , electron micrographs , electron microscope , amorphous solid , chemistry , botany , crystallography , biology , food science , biochemistry , physics , optics , enzyme
The structure of the starch chunks from „Amaranthus retroflexus” have been examined by light and electron microscopy. It has been established that these chunks exist as such in the seed and that they are not artifacts of the method of preparation. Treatment with crystalline a‐amylase suggests that the chunks are made up of small granules cemented together with amorphous starch. Electron micrographs suggest that the chunks result from the filling of an endosperm cell with starch.