The Architecture, Nature, and Mystery of Starch Granules. Part 1: A Concise History of Early Investigations and Certain Granule Parts

Abstract

A review with 303 references. Part 1 of a summarized history of investigations into the structures of starch granules. It has been a little more than three centuries since scientific studies of starch granules began. During the first 200 years after the microscope is first used to study them, many ideas are put forth about the makeup, properties, and behaviors of starch granules and how they are formed. This review of the unraveling of the mystery of the architecture of starch granules presents the progression of these ideas during this period and aspects of granule structural analysis since then. It is divided into seven sections: Introduction; Overview of early history, The outer layer, Inner layers/growth rings, Granule growth, Granule crystallinity, and Granule porosity.

Synthesis of a superabsorbent hydrogel from Artocarpus heterophyllus Lam seed polysaccharides and its application in relieving drought stress in plants

“…B‐type, such as tuber and amylose rich starches, contains amylopectin having a chain length of 30–44 glucose units. C‐type starches, such as legume starches, are a mixture of A and B‐type comprising amylopectin with a chain length of 26–29 glucose units 55,56 . XRD technique helps in clearly determining the type of starch based on the XRD pattern.…”

Starch/PVOH aqueous solutions: a chemical–physical characterization

“…The arrangement of amylose and amylopectin within the starch granule shows semi-crystalline properties that make it water-insoluble at room temperature. 5 However, the granules can be hydrated if heated at high temperatures in an aqueous environment. Under these conditions, the starch granules hydrate progressively and, by swelling, they lose their crystalline and ordered structure and move on to a disordered structure.…”