Premium
Recent Advances in Knowledge of Starch Structure
Author(s) -
Imberty Anne,
Buléon Alain,
Tran Vinh,
Péerez Serge
Publication year - 1991
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.19910431002
Subject(s) - amylopectin , amorphous solid , starch , branching (polymer chemistry) , pairing , crystallography , crystallite , materials science , chemical physics , chemistry , physics , biochemistry , organic chemistry , condensed matter physics , amylose , superconductivity
Three dimensional models of crystalline zones and amorphous branching zones of starch granules are reviewed. In crystallites of both A and B starch, double helices are found in pairs, and all chains are packed in parallel arrays. The pairing of double helices is identical in both polymorphs and corresponds to the interaction between double helices that has the lowest energy. The differences between A and B starch arise from water content and the manner in which these pairs are packed in the respective crystals. A transition from B starch to the A form can be accomplished by rearrangement of the pairs of double helices. The 1–6 linked amylopectin branch points occur in amorphous regions, but actually promote the formation of ordered double helices.