Feinbau der Membran gequollener Stärkekörner

Summary

When granules of starch are carefully heated in water they convert into vesicles covered by an elastic semipermeable membrane of amylopectin. The submicroscopic structure of this membrane, when fully dried, is reproduced in the electron microgram of Figure 1. Where the film of amylopectin is very thin (c. 100 Å), it dries up as a reticular structure, whereas thicker portions of the film dry into a granular structure. These structures are artefacts, since the structure causing the semipermeability of this membrane must be amicroscopic.