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 | |
| State | Published - Jan 1 1951 |
| Externally published | Yes |
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ASJC Scopus subject areas
- Biotechnology
- Food Science
- Agronomy and Crop Science
- Nutrition and Dietetics
Cite this
Birefringence iodine reactions and fine‐structure of waxy starches. / Baker, Frank; Whelan, William J.
In: Journal of the Science of Food and Agriculture, Vol. 2, No. 10, 01.01.1951, p. 444-446.Research output: Contribution to journal › Article
}
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 -