The Other Double Helix—The Fascinating Chemistry of Starch

摘要: Current textbooks deal only briefly with the chemistry of starch. A short review 21 references is presented, describing structure starch and indicating double helix A-type B-type The granule examined, pointing out existence growth rings alternating crystalline noncrystalline starch, growing amylopectin molecules extending from hilum (point origin) to surface granule. swelling granules in water, above gelatinization temperature about 60 °C, discussed. process involves unraveling a manyfold increase volume as water imbibed bound unraveled polymer by hydrogen bonding. Baking bread or pastries causes helix, which these products become stale corresponds primarily re-forming helix. importance this phenomenon food ...