The Starch Molecule.

Caesar, G. V.; Cushing, Merchant L.

doi:10.1021/j150410a007

Cited by 21 publications

(8 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…According to the theory of the hydration of starch granules proposed by Caeser et at., 14) water molecules are known to be associated and clustered with its hydrogen bonds in the static liquid phase. The destruction rate is highest at high temperatures, as would be anticipated from bond energy considerations.…”

Section: Discussionmentioning

confidence: 99%

Characteristics and Function of Raw-starch-affinity Site on Aspergillus awamori var. kawachi Glucoamylase I Molecule

HAYASHIDA

Nakahara

Kanlayakrit

et al. 1989

Agricultural and Biological Chemistry

View full text Add to dashboard Cite

Section: Discussionmentioning

confidence: 99%

Characteristics and Function of Raw-starch-affinity Site on Aspergillus awamori var. kawachi Glucoamylase I Molecule

HAYASHIDA

Nakahara

Kanlayakrit

et al. 1989

Agricultural and Biological Chemistry

View full text Add to dashboard Cite

“…commonly considered to be organized into more or less crystalline regions and regions that are not crystalline but amorphous (Frey-Wyssling 1953; Meyer 1950; Sterling 1968). In starch, the crystalline regions a r e established by hydrogen bonding (Caesar and Cushing 1941). The extent of crystallinity may be estimated directly from the intensity of X-ray reflections (Sterling 1960b;&hima 1963) or indirectly from the relative digestibility, amount of water vapor sorption, heat of wetting, etc.…”

Section: Molecular Structure Of the Starch Grainmentioning

confidence: 99%

Textural Qualities and Molecular Structure of Starch Products

Sterling¹

1978

Journal of Texture Studies

View full text Add to dashboard Cite

This review deals with the physical properties o f starch important in foods and with some o f the factors which influence those properties. The major topics discussed are the molecular structure of the starch grain, the interaction of starch with water and with other compounds, the rheology of starch and starch products, and textural problems of starch in some representative foods.Journal of Texture Studies 9 (1978) 225-255. All Rights Reserved @Copyright 1978 by Food

show abstract

“…7.5-8 A. per turn. Caesar and Cushing (7), using Fisher-Hirschfelder models, confirmed these general conclusions and pointed out that the model was flexible. The recent studies of Rundle and French (22) and the x-ray diffraction of the amvlose-iodine complex show that a helix of a diameter of 12.97 A. and of a length of 7.91 A. per turn is the best representation of the molecule.…”

mentioning

confidence: 56%

Ultracentrifugal and Viscometric Studies of Amylose Acetate. Further Evidence for the Helical Structure of Amylose.

Dombrow¹,

Beckmann²

1947

J. Phys. Chem.

View full text Add to dashboard Cite

The suggestion that the amylose molecule has a helical structure is certainly one of the most interesting that has been put forth in connection with the study of starch. Enzymatic studies have led many investigators to the conclusion that the starch molecule is constructed in a manner that would permit a unit of six glucose molecules to be split out during degradation in order to explain the preponderance of hexasaccharides that are found after the limited treatment of starch with -amylase from malt (20). The formation of cyclohexaamylose and cycloheptaamylose by the enzyme of bacillus macerans lends credence to the idea that the starch chain is helical, with six or seven glucose units per turn (10). In 1939, Freudenberg and coworkers (11) constructed a model of a linear starch molecule from Stuart atomic models and concluded that the helical structure was extremely plausible. Six glucose residues could be fitted into one turn without strain and produced a helix with a diameter of 13 A. and a length of SUMMARY 1. From sedimentation-velocity, diffusion, and viscosity measurements on very homogeneous samples of amylose triacetates, the dimensions of the ellipsoids of revolution which are hydrodynamically equivalent to the shape of the molecules are calculated.2. The resulting dimensions are compatible with the helical model of amylose which has been established for the solid amylose-iodine complex by x-ray methods.The authors are greatly indebted to Dr. Ralph W. Kerr of the Corn Products Refining Company, Argo, Illinois, for the samples of crystalline amyloses and to the Corn Industries Research Foundation for a gift that in part supported this research.

show abstract

The Starch Molecule.

Cited by 21 publications

References 38 publications

Characteristics and Function of Raw-starch-affinity Site on Aspergillus awamori var. kawachi Glucoamylase I Molecule

Characteristics and Function of Raw-starch-affinity Site on Aspergillus awamori var. kawachi Glucoamylase I Molecule

Textural Qualities and Molecular Structure of Starch Products

Ultracentrifugal and Viscometric Studies of Amylose Acetate. Further Evidence for the Helical Structure of Amylose.

Contact Info

Product

Resources

About