By N. P. Badenhuizen (auth.)
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Additional resources for Chemistry and Biology of the Starch Granule
For pea root tips DYAR (1950) found starch formation at 300 C. in 1 y,; hours, at 40 0 C. in 10 minutes. At room temperature it may take several hours. Jn general starch formation under these conditions is founel to take Starch Synthesis 43 place in the plastids, so that the plastids mllst contain phosphorylase. A positive reaction was fonnd in the chloroplasts of leaves (SHAW 1954, MADISON 1956), but also in the plastids in the yellow parts of variegated leaves (UNO 1956), althongh there are exceptions.
15 it was shown that layers may swell in groups, due to their different swelling power. In the large gra nules of rye starch this lllay lead to the production of a conspicuous "amorphous" layer, which is easily attacked by amylase, and then a core separates from a ring (Fig. 28). We are not justified in calling the core a "more resistant centre island," surrounded by a "susceptible ring" representing a period in the growth of the starch granule in which the growth pattern "was changed," even if we know that this may happen in other starches (p.
18), that the forlllarioH of radial clefts is a natural feature of the native granule (Fig. 26). They have occasionally been mistaken for cornpound granules, but they arc simple as nile alllyloplast produces only nne such starch Fig. 20. Radial eraekf' occur nagranule (BADENHUIZEN 1955 b). turally in wrinkled pea starch granules, which have Imv sweUing The appearance of cracks is an unfailing power. sign of reduced swelling power. Many of the differences in behaviour between cereal and potato-like starches find their origin in the presence or absence of fissures.