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Molecules 2009, 14(10), 4079-4086; doi:10.3390/molecules14104079

Application of the Molecular Combing Technique to Starch Granules

1
Department of Food Science, Henan University of Technology, Zhengzhou 450052, Henan, China
2
Tianjin University, Weijin Road 92#, Tianjin, 300072, China
3
College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, No 29, the 13 Avenue of Teda, Tianjin 300457, China
*
Author to whom correspondence should be addressed.
Received: 13 August 2009 / Revised: 2 September 2009 / Accepted: 12 October 2009 / Published: 12 October 2009
(This article belongs to the Special Issue Microwave Assisted Synthesis)
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Abstract

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.
Keywords: molecular combing; starch granules; nanostructure; AFM; suspected intermediates molecular combing; starch granules; nanostructure; AFM; suspected intermediates
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Li, H.; Liu, Z.-D.; Boxiang, L.; Chen, J.-H.; Sun, Y.-N.; Lv, X.-L.; Zhang, Z.-S.; Sun, P.; Zhang, P.; Wang, Y.-L. Application of the Molecular Combing Technique to Starch Granules. Molecules 2009, 14, 4079-4086.

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