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Recent Advances in Knowledge of Starch Structure
Abstract
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.
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Cited by
Starch granules: structure and biosynthesis
Buléon, A., Colonna, P., Planchot, V., & Ball, S. (1998) · International Journal of Biological Macromolecules · doi:10.1016/s0141-8130(98)00040-3 · Cited by 2,091
Self-citationHealth properties of resistant starch
Nugent, A. P. (2005) · Nutrition Bulletin · doi:10.1111/j.1467-3010.2005.00481.x · Cited by 715
Wani, A. A., Singh, P., Shah, M. A., Schweiggert‐Weisz, U., Gul, K., & Wani, I. A. (2012) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2012.00193.x · Cited by 583
Hoover, R. (2010) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408390903001735 · Cited by 383
Resistant Starch: Physiological Roles and Food Applications
Sharma, A., Yadav, B. S., & Ritika (2008) · Food Reviews International · doi:10.1080/87559120801926237 · Cited by 242
Metadata
- Authors
- Imberty, A., Buléon, A., Tran, V., & Péerez, S.
- Venue
- Starch - Stärke
- Publisher
- Wiley
- Published
- 1991-01
- Volume
- 43
- Issue
- 10
- Pages
- 375-384
- ISSN
- 0038-9056 (ISSN-L)
- 1521-379X
- OpenAlex
- W2127090128
- Cited by
- 550
- References
- 0
- FWCI
- 6.12
- Type
- journal article
- Language
- en
- Open access
- closed
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- Imberty, A., Buléon, A., Tran, V., & Péerez, S. (1991). Recent Advances in Knowledge of Starch Structure. Starch - Stärke. https://doi.org/10.1002/star.19910431002
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