The fine structure of potato and maize starch granules has been studied. The action of heat on the swelling of the granules has been examined. Treatment at temperatures up to 150°C diminishes the swelling in water although there is an increase in dextrinisation. This phenomenon is attributed to a growth of small crystallites at the expense of the free molecular segments, on the presence of which the swelling depends. The granules become entirely soluble at 170°.
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Meyer et al. (1953) studied this question.
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