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

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

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10.1002/jsfa.2740021005

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Baker, F., & Whelan, W. J. (1951). Birefringence iodine reactions and fine‐structure of waxy starches. Journal of the Science of Food and Agriculture, 2(10), 444-446. https://doi.org/10.1002/jsfa.2740021005

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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.",

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