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An Electron Diffraction Study on Whole Granules of Lintnerized Potato Starch
Author(s) -
Chanzy Henri,
Vuong Roger,
Jésior Jean Claude
Publication year - 1990
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.19900421003
Subject(s) - starch , electron diffraction , transmission electron microscopy , potato starch , amylose , wheat starch , diffraction , electron microscope , materials science , crystallography , chemistry , optics , nanotechnology , physics , organic chemistry
Potato starch granules which had been lintnerized for 10 d in 2.2 N HCL at 35°C, embedded in Nanoplast and cross sectioned with a low angle diamond knife having an angle of 33.7° have been studied by electron diffraction. The sections were apparently defect free. When they were surveyed under frozen hydrated conditions by transmission electron microscopy in diffraction mode, they gave electron diffractograms typical of B starch. Central sections gave fiber diagrams, whereas noncentral or tangential sections gave strongly arced or even continuous ring diagrams. This technique, if it can be extended to other starch systems, will enable more detailed studies to be made of the crystalline ultrastructure of starch and the organization of the amylose fragments within the starch granule.