The complex of amylose and iodine

Micro-computed tomography with iodine staining resolves the arrangement of muscle fibres

“…One explanation for the retention of iodine in the muscle fibres compared with the connective tissues is that the compound becomes entrapped within the complex structure of glycogen found in muscle cells (Gage, 1906(Gage, , 1917Saenger, 1984;Yu et al, 1996;Lecker et al, 1997). The enhanced contrast on the microCT images would therefore correspond to a relative increase of X-ray absorption in these cells, due to the presence of iodine.…”

Structural, physicochemical and rheological characterization of Tacca involucrata starch

“…Table 1 shows the max , blue values and amylose contents for tacca starches. The max for yellow tacca (597-599 nm) and white tacca (592-595 nm) are in the range 588 to 620 nm for amylose in starches (Yu et al, 1996). Both the blue value (BV) and amylose content (AC) were higher for yellow tacca (BV, 0.5143; AC, 24.4%) than for white tacca (BV, 0.4693; AC, 22.1%) and these were significantly different (p < 0.05) for the two starches.…”

Iodine binding property of a ternary complex consisting of starch, protein, and free fatty acids

“…For spectrophotometric method, there are variations in terms of absorptivity and wavelength of the maximum absorbance (k max ) depending on the degree of polymerization (DP) (Bailey & Whelan, 1961) and the structural properties of amylose molecules, which determine the composition of the polyiodine chains complexed with amylose helices. Yu, Houtman, and Atalla (1996) demonstrated that the primary polyiodide chains were composed of I 3 À and I 5 À subunits, and they could be combined to form four dominant polyiodide chains (I 9 3À , I 11…”