Structural features of non-granular spherulitic maize starch

Tor S. Nordmark, Gregory Ray Ziegler

Research output: Contribution to journalArticle

22 Citations (Scopus)

Abstract

Complementary analyses of the internal structure of spherulites crystallized from high-amylose maize starch were obtained using light, electron and atomic force microscopy. Radially oriented crystalline lamellae were observed in transmission and scanning electron microscopy, as well as AFM. Internal structures consistent with the central hilum region of starch granules were observed. Spherulites were composed largely of linear or lightly branched starch polymers. Degradation of amylopectin at gelatinization temperatures of 180°C was evident, but iodine binding suggested a high molecular weight (>100 DP) for the spherulitic polymers.

Original languageEnglish (US)
Pages (from-to)1467-1475
Number of pages9
JournalCarbohydrate Research
Volume337
Issue number16
DOIs
StatePublished - Sep 9 2002

Fingerprint

Starch
Zea mays
Polymers
Amylopectin
Amylose
Scanning Transmission Electron Microscopy
Atomic Force Microscopy
Iodine
Atomic force microscopy
Molecular Weight
Molecular weight
Electrons
Crystalline materials
Transmission electron microscopy
Light
Degradation
Scanning electron microscopy
Temperature

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Biochemistry
  • Organic Chemistry

Cite this

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Structural features of non-granular spherulitic maize starch. / Nordmark, Tor S.; Ziegler, Gregory Ray.

In: Carbohydrate Research, Vol. 337, No. 16, 09.09.2002, p. 1467-1475.

Research output: Contribution to journalArticle

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