Elektronenmikroskopischer Beitrag zur Kenntnis der Feinstruktur der Weizenstärke

Electron Microscope Contribution to the Study of Fine Structure of Wheat Starch. Electron microscope investigations of the fine structure of wheat starch granules were carried out using a combined fixation and staining technique. It was found that amylose is particularly concentrated in the nucleus. Uranophilic layers seem to indicate the presence of protein in the outermost surface regions of the starch granules. The radial orientation of the helicoidal unit chains of amylo‐pectin could be confirmed. In both tangential and radial sectioning directions characteristic features of hexagonal structure are shown.