Physicochemical Study on Crystalline Texture of Starch

I. Single Crystal of a-Amylose

Abstract

Corn starch was extracted with distilled water at 70°C. Butanol was added to the solution and amylose crystal was prepared in a-form. The crystals were studied by electron micrographs and low- and wide-angle X-ray analysis.
It was confirmed that the crystals are about 100A thick, the spirals of amylose molecule in the lamellae were folded and their directions are normal to the wide surface of the lamellae.