Application of the Molecular Combing Technique to Starch Granules

被引：2

作者：

Li, Hua ^{[1
]}

Liu, Zhong-Dong ^{[1
]}

Boxiang, Liu ^{[2
]}

Chen, Jian-Hui ^{[1
]}

Sun, You-Ning ^{[1
]}

Lv, Xiao-Ling ^{[3
]}

Zhang, Ze-Sheng ^{[3
]}

Sun, Pin ^{[3
]}

Zhang, Pin ^{[1
]}

Wang, Yang-Li ^{[1
]}

机构：

[1] Henan Univ Technol, Dept Food Sci, Zhengzhou 450052, Henan, Peoples R China

[2] Tianjin Univ, Tianjin 300072, Peoples R China

[3] Tianjin Univ Sci & Technol, Coll Food Engn & Biotechnol, Tianjin 300457, Peoples R China

来源：

MOLECULES | 2009年 / 14卷 / 10期

基金：

中国国家自然科学基金;

关键词：

molecular combing; starch granules; nanostructure; AFM; suspected intermediates; ATOMIC-FORCE MICROSCOPY; RESOLUTION; DNA;

D O I：

10.3390/molecules14104079

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The molecular combing technique was used to dissociate the nanostructural units of starch granules from the starch fragments after a gelatinization process. With the help of atomic force microscopy (AFM), we observed that some nanostructural chains were just flowing out of the granules. It proves that there are substantive nanostructural units in the starch granules, a phenomenon not previously observed, so these nanostructural units were defined as suspected intermediates. Furthermore, we conclude that blocklets of starch granules are formed through twisting or distortion of nanochains.

引用

页码：4079 / 4086

页数：8

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