The molecular properties and granular appearance of a starch from an Indian crocus (Crocus sativus) have been examined by methods involving iodine-staining, enzymic degradation, gel chromatography and scanning electron microscopy. The granules were relatively small (3 – 15 μm), and had a rough surface and flattened facets indicative of close packing. The amylose content of 27.4% was rather higher than that of many cereal and potato starches but came within the higher end of the range of “normal” values.
Untersuchung der Starke aus einer indischen Krokus-Art. Die molekularen Eigenschaften und das Erscheinungsbild der Starke einer indischen Krokusart (Crocus sativus) wurden unter Anwendung verschiedener Methoden wie Iodfarbung, enzymatischer Abbau, Gelchromatographie und Raster-Elektronenmikroskopie untersucht. Die Korner waren relativ klein (3 – 15 μm) und hatten eine rauhe Oberflache sowie abgeflachte Seitenflachen, was auf dichte Packung hinweist. Der Amylosegehalt war mit 27,4% hoher als derjenige vieler Getreide- und Kartoffelstarken, lag jedoch noch an der oberen Grenze des Bereiches von „normalen” Werten.
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