Ultrastructure of Maize Starch Granules. A Review

Authors

Daniel J. Gallant
Brigitte Bouchet

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This work is licensed under a Creative Commons Attribution 4.0 License.

Abstract

History of starch granule ultrastructure and the principal data obtained on maize starch granules are analyzed. New results are developed: i) growth and development of the maize starch granules during maturation depend on the maize varieties and the tissue site in the kernel, especially the horny and flloury endosperms; ii) cytochemical studies of the starch granules differing from their amylose/amylopectin ratio show important differences in the distribution of their crystalline and amorphous zones that explain their behaviour under some hydrolytic treatments; iii) complexing between colloidal gold labelled concanavalin-A and starch (amylopectin) permits new and greater specificity to ultrastructural study of the starch granule.

Recommended Citation

Gallant, Daniel J. and Bouchet, Brigitte (1986) "Ultrastructure of Maize Starch Granules. A Review," Food Structure: Vol. 5: No. 1, Article 16.
Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol5/iss1/16