Birefringence iodine reactions and fine‐structure of waxy starches

Frank Baker; William J. Whelan

doi:10.1002/jsfa.2740021005

Birefringence iodine reactions and fine‐structure of waxy starches

Frank Baker, William J. Whelan

Research output: Contribution to journal › Article › peer-review

2 Scopus citations

Abstract

Microscopic examination of iodine‐stained waxy starches has shown the presence of linear (blue‐staining) components in the centres of the granules, corresponding with the points of intersection of the polarization crosses. This, and other evidence, is used in postulating a structure for the starch grain in which the proportion of linear to branched component decreases from the centre to the periphery; two ways in which this transition might occur are suggested.

Original language	English (US)
Pages (from-to)	444-446
Number of pages	3
Journal	Journal of the Science of Food and Agriculture
Volume	2
Issue number	10
DOIs	https://doi.org/10.1002/jsfa.2740021005
State	Published - Jan 1 1951
Externally published	Yes

ASJC Scopus subject areas

Biotechnology
Food Science
Agronomy and Crop Science
Nutrition and Dietetics

Access to Document

10.1002/jsfa.2740021005

Cite this

@article{2b418790ae924fb596c34c76d7641924,

title = "Birefringence iodine reactions and fine‐structure of waxy starches",

abstract = "Microscopic examination of iodine‐stained waxy starches has shown the presence of linear (blue‐staining) components in the centres of the granules, corresponding with the points of intersection of the polarization crosses. This, and other evidence, is used in postulating a structure for the starch grain in which the proportion of linear to branched component decreases from the centre to the periphery; two ways in which this transition might occur are suggested.",

author = "Frank Baker and Whelan, {William J.}",

year = "1951",

month = jan,

day = "1",

doi = "10.1002/jsfa.2740021005",

language = "English (US)",

volume = "2",

pages = "444--446",

journal = "Journal of the Science of Food and Agriculture",

issn = "0022-5142",

publisher = "John Wiley and Sons Ltd",

number = "10",

}

TY - JOUR

T1 - Birefringence iodine reactions and fine‐structure of waxy starches

AU - Baker, Frank

AU - Whelan, William J.

PY - 1951/1/1

Y1 - 1951/1/1

N2 - Microscopic examination of iodine‐stained waxy starches has shown the presence of linear (blue‐staining) components in the centres of the granules, corresponding with the points of intersection of the polarization crosses. This, and other evidence, is used in postulating a structure for the starch grain in which the proportion of linear to branched component decreases from the centre to the periphery; two ways in which this transition might occur are suggested.

AB - Microscopic examination of iodine‐stained waxy starches has shown the presence of linear (blue‐staining) components in the centres of the granules, corresponding with the points of intersection of the polarization crosses. This, and other evidence, is used in postulating a structure for the starch grain in which the proportion of linear to branched component decreases from the centre to the periphery; two ways in which this transition might occur are suggested.

UR - http://www.scopus.com/inward/record.url?scp=84980119783&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84980119783&partnerID=8YFLogxK

U2 - 10.1002/jsfa.2740021005

DO - 10.1002/jsfa.2740021005

M3 - Article

AN - SCOPUS:84980119783

VL - 2

SP - 444

EP - 446

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

SN - 0022-5142

IS - 10

ER -

Birefringence iodine reactions and fine‐structure of waxy starches

Abstract

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this