Elektronenmikroskopischer Beitrag zur Kenntnis der Feinstruktur der Weizenstärke

作者：P. Kassenbeck · 发表于：Starch - Stärke · 年份：1975 · DOI：10.1002/star.19750270702 · 被引用次数：28 · 研究领域：Food composition and properties、Microbial Metabolites in Food Biotechnology、Polysaccharides and Plant Cell Walls

Abstract Electron Microscope Contribution to the Study of Fine Structure of Wheat Starch. Electron microscope investigations of the fine structure of wheat starch granules were carried out using a combined fixation and staining technique. It was found that amylose is particularly concentrated in the nucleus. Uranophilic layers seem to indicate the presence of protein in the outermost surface regions of the starch granules. The radial orientation of the helicoidal unit chains of amylo‐pectin could be confirmed. In both tangential and radial sectioning directions characteristic features of hexagonal structure are shown.