Birefringence iodine reactions and fine‐structure of waxy starches

Frank Baker, William J. Whelan

Research output: Contribution to journalArticle

2 Citations (Scopus)

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 languageEnglish (US)
Pages (from-to)444-446
Number of pages3
JournalJournal of the Science of Food and Agriculture
Volume2
Issue number10
DOIs
StatePublished - Jan 1 1951
Externally publishedYes

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Birefringence
starch granules
iodine
Iodine
Starch
granules
starch

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 journalArticle

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