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1974•Journal of the Science of Food and AgricultureRequires access

Composition of starch accumulated in the leaf lamineae of timothy, sorghum and lucerne

Peter Greenfield, D. H. Smith, Jose A. Escalada

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Abstract

Abstract Proportions of amylose to amylopectin in the starch of leaf lamineae of timothy and sorghum were similar to those reported for starch in seeds and tubers, in the order of 20:80. Proportion of amylose to amylopectin in lucerne leaflets increased from 2:98 to 21:79, and the wavelength of maximum absorption of the iodine‐hot‐water‐solubilised starch complex increased from 580 to 605 nm, as the starch concentration increased from 6 to 37% (dry wt).

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What this paper is about

Abstract Proportions of amylose to amylopectin in the starch of leaf lamineae of timothy and sorghum were similar to those reported for starch in seeds and tubers, in the order of 20:80. Proportion of amylose to amylopectin in lucerne leaflets increased from 2:98 to 21:79, and the wavelength of maximum absorption of the iodine‐hot‐water‐solubilised starch complex increased from 580 to 605 nm, as the starch concentration increased from 6 to 37% (dry wt).

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Available abstract

Abstract Proportions of amylose to amylopectin in the starch of leaf lamineae of timothy and sorghum were similar to those reported for starch in seeds and tubers, in the order of 20:80. Proportion of amylose to amylopectin in lucerne leaflets increased from 2:98 to 21:79, and the wavelength of maximum absorption of the iodine‐hot‐water‐solubilised starch complex increased from 580 to 605 nm, as the starch concentration increased from 6 to 37% (dry wt).

Key concepts: Amylopectin, Amylose, Starch, Sorghum, Chemistry, Absorption of water, Food science, Composition (language)

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Composition of starch accumulated in the leaf lamineae of timothy, sorghum and lucerne — Research Paper | ScholarLens