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Molecules 2009, 14(10), 4079-4086;

Application of the Molecular Combing Technique to Starch Granules

Department of Food Science, Henan University of Technology, Zhengzhou 450052, Henan, China
Tianjin University, Weijin Road 92#, Tianjin, 300072, China
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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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. View Full-Text
Keywords: molecular combing; starch granules; nanostructure; AFM; suspected intermediates molecular combing; starch granules; nanostructure; AFM; suspected intermediates

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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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