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Fibrils of Starch in Potato and Curcuma
Author(s) -
Sterling C.
Publication year - 1976
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.19760280203
Subject(s) - fibril , starch , potato starch , curcuma , chemistry , collagen fibril , molecule , materials science , crystallography , biophysics , food science , botany , biochemistry , biology , organic chemistry
Both potato starch and Curcuma zedoaria starch are composed in large part of radially organized, linear fibrils. The fibrils (at most 0.1 μm wide) become evident at the initial stages of gelatinization. The originally linear molecules in the fibrils probably assume the shapes of random coils when gelatinization is complete.