Nanostructural analysis of starch components by atomic force microscopy

被引：20
|
作者：
Dang, J. M. C.
Braet, F.
Copeland, L. [1 ]
机构：
[1] Univ Sydney, Fac Agr Food & Nat Resources, Sydney, NSW 2006, Australia
[2] Univ Sydney, Australian Key Ctr Microscopy & Microanal, Elect Microscope Unit, Sydney, NSW 2006, Australia
来源：
JOURNAL OF MICROSCOPY | 2006年 / 224卷
关键词：
amylopectin; amylose; atomic force microscopy; potato; rice; starch;
D O I：
10.1111/j.1365-2818.2006.01681.x
中图分类号：
TH742 [显微镜];
学科分类号：
摘要：
Morphological and structural features of starch from potato (Solanum tuberosa) and rice (Oryza sativa) have been examined using atomic force microscopy. Amylose from potato and rice was observed in aggregated structures, which are suggested to be a result of retrogradation during sample preparation. The degrees of polymerization of amylose from potato and rice starches were calculated from the mean contour lengths of the observed structures to be approximately 1440 and 1860, respectively. Potato amylopectin appeared as a highly branched and extended molecule. Our results show that atomic force microscopy provides a useful method for examining the fine structural features and estimating the dimensions of starch molecules.
引用
收藏
页码：181 / 186
页数：6
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