Effect of heat–moisture treatment on the structure and physicochemical properties of tuber and root starches

Starch from tubers potato (Solanum tuberosum), taro (Alocassia indica), new cocoyam (Xanthosoma sagitifolium), true yam (Dioscorea alata), and root cassava, (Manihot esculenta) crops was isolated and its morphology, composition and physicochemical properties were investigated before and after heat–moisture treatment (HMT) (100 °C, for 10 h at a moisture content of 30%). Native starch granules were round to oval to polygonal with smooth surfaces. The granule size (diameter) ranged from 3.0 to 110 μm.The total amylose content ranged from 22.4 to 29.3%, of which 10.1–15.5% was complexed by native lipid. The phosphorus content ranged from 0.01 to 0.1%. The X-ray pattern of potato and true yam was of the ‘B’-type. Whereas, that of new cocoyam and taro was of the ‘A’-type. Cassava exhibited a mixed ‘A+B’-type X-ray pattern. The relative crystallinity, swelling factor (SF), amylose leaching (AML), gelatinization temperature range and the enthalpy of gelatinization of the native starches ranged from 30 to 46, 22 to 54, 5 to 23%, 13 to 19 °C and 12 to 18 J/g, respectively. Susceptibility of native starches towards hydrolysis by 2.2N HCl and porcine pancreatic -amylase were 60–86% (after 12 days), and 4–62% (after 72 h), respectively. Retrogradation was most pronounced in the B-type starches. Granule morphology remained unchanged after HMT. The X-ray pattern of the B-type starches was altered (B→A+B) on HMT. However, that of the other starches remained unchanged. HMT decreased SF, AML, gelatinization enthalpy and susceptibility towards acid hydrolysis, but increased gelatinization temperatures and enzyme susceptibility. Extent of retrogradation and relative crystallinity decreased on HMT of true yam and potato starches, but remained unchanged in the other starches. The foregoing data showed that changes in physicochemical properties on HMT are influenced by the interplay of crystallite disruption, starch chain associations and disruption of double helices in the amorphous regions.     

Starch phosphorus content in potato (Solanum tuberosum L.) cultivars and its effect on other starch properties

The research presented herein provides valuable data with respect to the phosphorus content of starches from many potato (Solanum tuberosum L.) cultivars using an energy-dispersive X-ray fluorescence technique. In all starches examined, the phosphorus content ranged from 308 to 1244 ppm. Furthermore, the estimation of the starch characteristics of representative samples differing manifestly in their phosphorus content indicated that enhancing the starch phosphate resulted in significant increases in the swelling power, peak viscosity, and breakdown and significant but small increases in the onset and peak temperatures of gelatinization. Other starch quality parameters, such as the amylose content, median granule size, and the gelatinization enthalpy, did not change significantly due to the degree of phosphate substitution of starch.     

Structural transformations during gelatinization of starches in limited water: combined wide- and small-angle X-ray scattering study

Rice flour (18-25% moisture) and potato starch (20% moisture) were heated with continuous recording of the X-ray scattering during gelatinization. Rice flours displayed A-type crystallinity, which gradually decreased during gelatinization. The development of the characteristic 9 nm small-angle X-ray scattering (SAXS) peak during heating at sub-gelatinization temperatures indicated the gradual evolution into a stacked lamellar system. At higher temperatures, the crystalline and lamellar order was progressively lost. For potato starch (B-type crystallinity), no 9 nm SAXS peak was observed at ambient temperatures. Following the development of lamellar structures at sub-gelatinization temperatures, B-type crystallinity and lamellar order was lost during gelatinization. On cooling of partially gelatinized potato starch, A-type crystallinity steadily increased, but no formation of stacked lamellar structures was observed. Results were interpreted in terms of a high-temperature B- to A-type recrystallization, in which the lateral movement of double helices was accompanied by a shift along their helical axis. The latter is responsible for the inherent frustration of the lamellar stacks.     

Gelatinization mechanism of potato starch

The non-Newtonian behavior and dynamic viscoelasticity of potato starch (Jaga kids red ’90, 21.0% amylose content) solutions after storage at 25 and 4°C for 24 h were measured with a rheogoniometer. The flow curves, at 25°C, of potato starch showed plastic behavior >1.0% (w/v) after heating at 100°C for 30 min. A gelatinization of potato starch occurred above 1.0% at room temperature. A very large dynamic viscoelasticity was observed when potato starch solution (3.0%) was stored at 4°C for 24 h and stayed at a constant value with increasing temperature. A small dynamic modulus of potato starch was observed upon addition of urea (4.0 M) at low temperature (0°C) even after storage at 25 and 4°C for 24 h. A small dynamic modulus was also observed in 0.05 M NaOH solution. Possible models of gelatinization and retrogradation mechanism of potato starch were proposed.     

Physico-chemical and morphological characteristics of New Zealand Taewa (Maori potato) starches

The physico-chemical, morphological, thermal, pasting, textural, and retrogradation properties of the starches isolated from four traditional Taewa (Maori potato) cultivars (Karuparera, Tutaekuri, Huakaroro, Moemoe) of New Zealand were studied and compared with starch properties of a modern potato cultivar (Nadine). The relationships between the different starch characteristics were quantified using Pearson correlation and principal component analysis. Significant differences were observed among physico-chemical properties such as phosphorus content, amylose content, swelling power, solubility and light transmittance of starches from the different potato cultivars. The starch granule morphology (size and shape) for all the potato cultivars showed considerable variation when studied by scanning electron microscopy and particle size analysis. Starch granules from Nadine and Moemoe cultivars showed the presence of large and irregular or cuboid granules in fairly high number compared with the starches from the other cultivars. The transition temperatures (T_o; T_p; T_c) and the enthalpies (ΔH_gel) associated with gelatinization suggested differences in the stability of the crystalline structures among these potato starches. The Moemoe starch showed the lowest T_o, while it was higher for Tutaekuri and Karuparera starches. Pasting properties such as peak, final and breakdown viscosity and texture profile analysis (TPA) parameters of starch gels such as hardness and fracturability were found to be higher for Nadine and Huakaroro starches. The Nadine and Huakaroro starch gels also had lower tendency towards retrogradation as evidenced by their lower syneresis (%) during storage at 4 °C. Principal component analysis showed that the Tutaekuri and Nadine cultivars differed to the greatest degree in terms of the properties of their starches.     

Structural diversity and organization of three gene families for Kunitz-type enzyme inhibitors from potato tubers ( Solanum tuberosum L.)

In the potato, Kunitz-type enzyme inhibitors are abundant and highly polymorphic small proteins found in tubers. DNA sequence analysis of 1596 unselected ESTs (expressed sequence tags) from mature tubers of the cultivars Provita and Saturna resulted in the identification of 55 different DNA sequences with high sequence similarity to Kunitz-type enzyme inhibitors. The frequency of Kunitz-type inhibitor ESTs in Provita was four times higher than in Saturna tubers, and none of the Provita ESTs was identical to any of the Saturna ESTs. A phenogram constructed from the deduced amino acid sequences of the inhibitors revealed three major homology groups-A, B and C. Group A inhibitors were all derived from Provita ESTs. Inhibitor groups A and B were more similar to each other than to group C inhibitors, and for most members within-group similarity was at least 90%. Non-conservative amino acid substitutions and insertion/deletion polymorphisms suggest functional differentiation between members of the gene family. A minimum of 21 genes for Kunitz-type enzyme inhibitors (six for group A, nine for group B and six for group C) was estimated to exist in the potato genome. Genetic mapping and the identification of BAC (bacterial artificial chromosome) clones containing more than one member of the gene family indicated that most inhibitor genes of groups A, B and C are organized in a cluster that maps to a single region on potato chromosome III.     

Physical, chemical and microscopic characterization of a new starch from chayote (Sechium edule) tuber and its comparison with potato and maize starches

In this work, the chayote tuber starch (CHS) was isolated and its chemical composition and its physical and microscopic characteristics were determined, and compared with potato (PS) and maize (MS) starches. The starch content in chayote tubers (728 g kg⁻¹ dry weight) was similar to potato tubers (700 g kg⁻¹ dry weight), with a high level of purity (>98%), while its phosphorous content was higher (0.15%) than PS (0.08%) and MS (0.01%). Starch granules were oval, irregular, truncated and rounded with sizes between 7 and 50 μm with smooth surfaces. CHS dispersions (1% and 4%, w/w) showed higher viscosity (75 and 1715 mPa s), than PS (350% and 50% lower) and MS (715% and 600% lower). The gelatinization temperature (65 to 74 °C) was similar in CHS and PS. The pasting properties (RVA) of the starches suggest that CHS showed better characteristics than the commercial potato and maize starches. Therefore, CHS could be used as a thickening agent and a substitute to PS in food dispersions where a high viscosity is needed.     

A thermodynamic and crystallographic study of complexes of the highly preorganized ligand 8-hydroxyquinoline-2-carboxylic acid

The metal ion complexing properties of the ligand HQC (8-hydroxyquinoline-2-carboxylic acid) are reported. The structures of [Zn(HQCH)₂] · 3H₂O (1) and [Cd(HQCH)₂] · 3H₂O (2) were determined (HQCH = HQC with phenol protonated). Both 1 and 2 are triclinic, space group , with Z = 2. For 1 a = 7.152(3), b = 9.227(4), c = 15.629(7) Å,  = 103.978(7)°, β = 94.896(7)°, γ = 108.033(8)°, R = 0.0499. For 2 a = 7.0897(5), b = 9.1674(7), c = 16.0672(11) Å,  = 105.0240(10)°, β = 93.9910(10)°, γ = 107.1270(10)°, R = 0.0330. In 1 the Zn has a distorted octahedral coordination geometry, with Zn–N of 2.00 and 2.15 Å, and Zn–O to the protonated phenolic oxygens of 2.431 and 2.220 Å. The structure of 2 is similar, with Cd–N bonds of 2.220 and 2.228 Å, with Cd–O bonds to the protonated phenolate oxygens of 2.334 and 2.463 Å. The structures of 1 and 2, and isomorphous Ni(II) and Co(II) HQC complexes reported in the literature, show very interesting short (<2.5 Å) O–O distances in H-bonds involving the protons on the coordinated phenolates and lattice water molecules. These are discussed in relation to the possible role of short low-energy H-bonds in alcohol dehydrogenase in mediating the transfer of the hydroxyl proton of the alcohol to an adjacent serine oxygen.

The formation constants for HQC are determined by UV–Visible spectroscopy at 25 °C in 0.1 M NaClO₄ with Mg(II), Ca(II), Sr(II), Ba(II), La(III), Gd(III), Zn(II), Cd(II), Ni(II), Cu(II), and Pb(II). These show greatest stabilization with metal ions with an ionic radius above 1.0 Å. This is as would be expected from the fact that HQC forms two five-membered chelate rings on complex-formation, which favors larger metal ions. The ligand design concept of using rigid aromatic backbones in ligands to achieve high levels of preorganization, and hence the high log K values (for a tridentate ligand) and strong metal ion selectivities observed for HQC, is discussed.     

Influence of elevated CO2 and ozone concentrations on late blight resistance and growth of potato plants

Potato plants (Solanum tuberosum L. cv. Indira) with high susceptibility to the late blight pathogen Phytophthora infestans were exposed for 4 weeks to two different CO₂ concentrations (400/700 ppm) combined with ambient and double ambient ozone concentrations (first experiment) and with 1/5 ambient and ambient ozone concentrations (second experiment) in climate chambers. Leaves of the potato plants were then inoculated with Phytophthora infestans zoospores. Plants from the “high CO₂” variant showed a significantly increased resistance to the pathogen, verified by visual evaluation and quantitative real-time PCR, whereas plants treated with double ambient ozone were slightly more susceptible. An increase in the constitutive activities of the PR-proteins β-1,3-glucanase and osmotin in leaves of plants exposed to 700 ppm CO₂ correlated with the increase in resistance at this CO₂-concentration. Biomass parameters were barely affected by the elevated CO₂-concentration but decreased with increasing ozone concentrations. Biochemical analyses revealed that the content of starch as well as the content of soluble sugars in leaves were highest at the double ambient ozone/700 ppm CO₂ variants pointing to an ozone-induced inhibition of assimilate allocation from leaves to tubers. Leaf C/N-ratio increased at elevated CO₂-concentrations due to a decrease in N-content. The effect of the ozone- and CO₂-induced biochemical changes on the resistance response of potato towards Phytophthora infestans is discussed.     

Generation and analyses of the transgenic potatoes expressing heterologous thermostable β-amylase

β-Amylase hydrolyzes the -1,4-glycosidic linkages of starch resulting in the release of maltose. This reaction is of industrial importance for maltose production and for the preparation process of fermented foods and alcoholic beverages. A demand for an acceleration of the rate of enzymatic cleavage of the starch macro-molecule is a prerequisite for large-scale and highly efficient production. Increasing the temperature up to the optimum of approximately 60 °C can significantly speed up the reaction. However, at higher temperatures, the effect on protein denaturation becomes dominant, and the conversion rate decreases. The primary objective of this study was to generate transgenic plants of the “Kennebec” potato variety for production of thermostable β-amylase using Agrobacterium-mediated transformation. Four chimeric genes encoding the β-amylase with or without signal peptide sequences for targeting expression in cytoplasm, amyloplasts, or vacuoles were constructed and driven by high tuber expression promoter from Sucrose synthetase gene Sus4. Forty-two transgenic lines were selected for this study. Transgenic lines with various β-amylase constructs were verified for the existence and expression of the transgenes by PCR approaches. The expression level of the introduced β-amylase protein was estimated by immunoblot analyses using polyclonal antibodies. Recombinant β-amylase was successfully expressed in Escherichia coli B21 (DE3), and temperature ranges of these inducible recombinant proteins were found to be between 40 and 90 °C. This enzymatic complex produced in the in vitro cultured microtubers and field-grown tubers from transgenic potatoes were proved to be stable and active at 60 °C. The relative activities of β-amylase in tubers of field-grown potatoes were compared, and the maximum increase was found with transgenic line #6A of the pSUS4-AMY construct which has an 11-fold greater increase than the untransformed “Kennebec”. Variations of the chemical compositions were found in the selected transgenic lines. Results of this study suggest the feasibility of utilizing thermostable β-amylase in transgenic potatoes for the starch-processing industries.     

Consequences of antisense RNA inhibition of starch branching enzyme activity on properties of potato starch

Antisense constructs containing cDNAs for potato starch branching enzyme (SBE) were introduced into potato (Solanum tuberosum L.). A population of transgenic plants were generated in which tuber SBE activity was reduced by between 5 and 98% of control values. No significant differences in amylose content or amylopectin branch length profiles of transgenic tuber starches were observed as a function of tuber SBE activity. Starches obtained from low SBE activity plants showed elevated phosphorous content. ³¹P n.m.r. analysis showed that this was due to proportionate increases in both 3- and 6-linked starch phosphates. A consistent alteration in starch gelatinisation properties was only observed when the level of SBE activity was reduced to below ˜5% of that of control values. Starches from these low SBE activity plants showed increases of up to 5 °C in d.s.c. peak temperature and viscosity onset temperature. Studies on melting of crystallites obtained from linear (1 → 4)-- -glucan oligomers suggest that an average difference of double helix length of about one glucose residue might be sufficient to account for the observed differences in gelatinisation properties. We speculate that the modification of gelatinisation properties at low SBE activities is due to a subtle alteration in amylopectin branch patterns resulting in small changes in double helix lengths within granules.     

Extrusion processing of high amylose potato starch materials

Thermoplastic starch was prepared by mixing native high amylose potato starch and normal potato starch in a Buss co-kneading extruder at starch to glycerol ratios of 100:45 and 100:30. The materials were also conditioned to different moisture contents at different relative humidities at 23 °C. After the mixing, the compounds were extruded into sheets with a Brabender laboratory extruder. The thermoplastic high amylose materials exhibited a higher melt viscosity than the normal potato starch materials when conditioned at 53% relative humidity. Increasing the moisture content in HAP from 27% to 30% (by weight) lowered the melt viscosity to the same level as that of normal potato starch with a moisture content of 28%. In general, the high amylose materials were more difficult to extrude than the thermoplastic material based on normal starch. The main extrusion problems encountered with the high amylose starch were unstable flow, insufficient melt tenacity and clogging of the die. By increasing the moisture content, increasing the compression ratio of the screw and increasing the rotation rate of the screw, the problems were reduced or eliminated. However, only with a starch to glycerol ratio of 100:45 was an acceptable extrusion result obtained. Extruded sheets of such high amylose materials had a stress at break of about 5 MPa at room temperature and 53% relative humidity, whereas the corresponding value for normal potato (thermoplastic) starch was 3 MPa. The elongation at break was also higher in the case of the high amylose material. The results are discussed in terms of residual crystallinity of the starch materials.     

Gelatinization of starch in excess water: beyond the melting of lamellar crystallites. A combined wide- and small-angle X-ray scattering study

The gelatinization of waxy rice, regular rice, and potato starch suspensions (66% w/w moisture) was investigated by real-time small-angle X-ray scattering (SAXS) and wide-angle X-ray diffraction (WAXD) during heating and by fast ramp differential scanning calorimetry (DSC). The high-angle tail of the SAXS patterns suggested the transition from surface to mass fractal structures in the DSC gelatinization range. Amylose plays a major role in determining the dimensions of the self-similar structures that develop during this process as the characteristic power-law scattering behavior extends to lower scattering angles for regular than for waxy starches. Crystallinity of A-type starches is lost in the temperature region roughly corresponding to the DSC gelatinization range. At the end of the gelatinization endotherm, the B-type potato starch showed residual crystallinity (WAXD), while SAXS-patterns exhibited features of remaining lamellar stacks. Results indicate that the melting of amylopectin crystallites during gelatinization is accompanied by the (exothermic) formation of amorphous networks.     

Interpretation of small angle x-ray scattering from starch on the basis of fractals

Using small-angle X-ray scattering, the behaviour of corn and potato starches during gelatinization, swelling, and rétrogradation was investigated. The scattering patterns were analysed on the basis of the fractal concept. The main scattering source from low moisture starches could be interpreted as a ‘surface fractal’ obeying a power law with an exponent of ca —4. When the starch swelled, the surface fractal characteristic was recognised only at very low angles, and on heating it disappeared at ca 80 °C. For gelatinised starches, the whole scattering pattern obeyed the power law with the power around -2.0. This result suggests that the physical arrangement of gelatinised starch molecules is a ‘mass fractal’, i.e. a self-similar structure, in nature. Further, it was found that the scattering of the retrograded starch showed a shoulder like peak superimposed the background scattering representing the mass fractal. The corresponding Bragg spacing was estimated to be 31˜15nm.     

Agrobacterial <Emphasis Type="Italic">rol</Emphasis> genes modify thermodynamic and structural properties of starch in microtubers of transgenic potato

Wild-type (WT) plants of potato (Solanum tuberosum L.) and their transgenic forms carrying agrobacterial genes rolB or rolC under the control of B33 class I patatin promoter were cultured in vitro on MS medium with 2% sucrose in a controlled-climate chamber at 16-h illumination and 22°C. These plants were used as a source of single-node stem cuttings, which were cultured in darkness on the same medium supplemented with 8% sucrose. The tubers formed on them were used for determination of the structure of native starch using the methods of differential scanning microcalorimetry (DSC), X-ray scattering, and scanning electron microscopy. It was found that, in starch from the tubers of rolB-plants, the temperature of crystalline lamella melting was lower and their thickness was less than in WT potato. In tubers of rolC plants, starch differed from starch in WT plants by a higher melting temperature, considerably reduced melting enthalpy, and a greater thickness of crystalline lamellae. Deconvolution of DSC thermogram makes it possible to interpret the melting of starch from the tubers of rolC plants as the melting of two independent crystalline structures with melting temperatures of 65.0 and 69.8°C. Electron microscopic examination confirmed the earlier obtained data indicating that, in the tubers of rolC plants, starch granules are smaller and in the tubers of rolB plants larger than in WT plants. Possible ways of influence of rol transgenes on structural properties of starch in amyloplasts of potato tubers are discussed.     

Small-angle neutron scattering studies of starch granule structure

Starch granules from the potato, wheat, barley, millet, waxy maize, mung bean, smooth pea and wrinkled pea have been examined as slurries in D₂O by the technique of small-angle neutron scattering (SANS). All starches except that from wrinkled peas exhibit a Bragg peak at 100 Å approximately but this disappears on gelatinization. The Bragg peak is believed to arise from alternating amorphous and crystalline regions. By the use of different D₂O/H₂O mixtures, the isopicnic point was shown experimentally to occur at 52% D₂O w/w which was close to that calculated theoretically (50·4% D₂O w/w). Examination of native and defatted wheat starches in an isopicnic D₂O/H₂O mixture showed evidence of a lipid peak at 152–167 Å. On the basis of this evidence and that from Debye-Scherrer broadening of the 100 Å peak it is proposed that the lipid occurs radially. Further evidence in support of these dimensions and conclusions comes from Guinier analyses of the gelatinized starch granules. Using the racemose model for amylopectin, then each raceme was found to fit optimally the SANS scattering data when it was assumed to be either a squat cylinder or ellipsoid with dimensions of 150 × 60 Å.     

The effect of lintnerisation on wheat and potato starch granules

Wheat and potato starches were hydrolysed with 2·2 n hydrochloric acid at 35°C for a period of time up to 15 days. The residues (lintnerised starches) were washed and freeze dried, and studied by differential scanning calorimetry (DSC), wide-angle X-ray scattering (WAXS), small-angle light scattering (SALS), small-angle neutron scattering (SANS) and small-angle X-ray scattering (SAXS). These techniques showed that profound changes took place in the first day of hydrolysis (during which time the extent of hydrolysis was 7·7% for potato starch and 12·5% for wheat starch). In particular, the gelatinisation enthalpy (ΔH) decreased, the X-ray crystallinity increased and the SANS and SAXS peaks (indicative of a regular spacing between crystalline and amorphous regions) virtually disappeared. The reduction in ΔH is surprising and is discussed at length. It was also shown that freeze drying results in a considerable lowering of the gelatinisation temperature of potato starch (and also of ΔH) while that of wheat starch is only slightly affected.     

Synthesis, characterization and bioactivity of a novel iron(III) 18-metallacrown-6 complex with S-donor ligands

The reaction of 4-salicyloyl thiosemicarbazide (H₃st) (1) with FeCl₃ · 6H₂O in methanol solution gives a novel 18-metallacrown-6 [Fe(st)(H₂O)]₆ · 21H₂O (2). The structure containing S–Fe bonds was determined for 2 by using X-ray crystallography. The ring of the metallacrown was consisted of six interlink [Fe–N–N] repeated units. And the ligand enforces the metal ions to form the stereochemistry as a propeller configuration with alternation Λ/Δ form. The largest diameters of the disc-shaped hexanuclear ring are about 7.44 Å at entrance, 9.91 Å at the central of the cavity, respectively. The structural integrity and stability of the metallacrown ring were studied by electronspray ionization ESI-MS and UV–Vis spectroscopy. The results show that it is stable and soluble in methanol. Antibacterial screening data show that the complex 2 weakened dramatically the antibacterial activity of the ligand H₃st.     

Crystal growth in aqueous hydrofluoric acid and (HF)x · pyridine solutions: syntheses and crystal structures of [Ni(H2O)6][MF6] (M = Ti, Zr, Hf) and Ni3(py)12F6 · 7H2O

The syntheses and structures of [Ni(H₂O)₆]²⁺[MF₆]²⁻ (M = Ti,Zr,Hf) and Ni₃(py)₁₂F₆·7H₂O are reported. The former three compounds are isostructural, crystallizing in the trigonal space group (No. 148) with Z = 3. The lattice parameters are a = 9.489(4), C = 9.764(7) Å, with V = 761(1) ų for Ti; a = 9.727(2), C = 10.051(3) Å, with V = 823.6(6) ų for Zr; and a = 9.724(3), C = 10.028(4)Å, with V = 821.2(8)ų for Hf. The structures consist of discrete [Ni(H₂O)₆]²⁺ and [MF₆]²⁻ octahedra joined by O---HF hydrogen bond Large single crystals were grown in an aqueous hydrofluoric acid solution. Ni₃(py)₁₂F₆·7H₂O crystallizes in the monoclinic space group I2/a (No. 15) with Z = 4. The lattice parameters are a = 16.117(4), B = 8.529(3), C = 46.220(7) Å, β = 92.46(2)°, and V = 6348(5) ų. The structure consists of discrete Ni(py)₄F₂ octahedra linked through H---O---HF and H---O---HO hydrogen bonding interactions. Single c were grown from a (HF)_x·pyridine/pyridine/water solution.     

Detailed refinement of the crystal structure of tri-O-ethylamylose (TEA 1)

The crystal structure of tri-O-ethylamylose has been solved by stereochemical conformation and packing analysis and by X-ray fibre diagram analysis. The unit cell is orthorhombic, space group P2₁2₁2₁, with = 16.13 (± 0.04) Å, b = 11.66 (± 0.02) Å, and c (fibre repeat) = 15.48 (± 0.02) Å. Density measurements, together with the observation of only a fourth-order meridional reflection, indicated that portions of two four-fold helices pass through the unit cell. The actual chain conformation is that of a 4₃ helix with the EtO-6 group in the tg (trans to O-5, and gauche to C-4) position. The tri-O-ethylamylose structure is compared with those of other amylose derivatives.