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Amylose is the essential linear component of starches, constituted by α (1-4) glycosidic bonds. In the presence of certain hydrophobic binding compounds such as fatty acids, iodine or n-butanol can form inclusion complexes of a single helix. This inclusion complex amylose-guest is called V-amylose complex. Its outer surface is hydrophilic and forms a hydrophobic helical channel by lodging compounds of interest inside the interyl space of amylose. The formation of amylose-complexes is limited due to the size, hydrophobicity and shape of the host molecule. Also, the V-complex can promote changes in the morphology of amylose particles, in particular in the interaction amylose-lipids. X-ray diffraction (XRD), Scanning electron microscopy (SEM), differential scanning calorimetry (DSC) are the most know methods to analyze the structure of V-complex. Among the properties of V-complex are relevant the degree and speed reduction of the enzymatic degradation of the starch and their compounds, differences in digestibility and the decrease in the retrogradation of starch. The potential uses of V complex is related to food and pharmaceutical applications such as preservation of bioactive molecules. Therefore, the understanding of the structure, morphology, properties and potential uses of V-amylose complex is expected to open new avenues to the research and development of products with significant value. [ABSTRACT FROM AUTHOR]

The article presents a report from the museum group Smithsonian Institution about the classification of chondrites by Energy Dispersive Spectroscopic (EDS) and scanning electron microscope (SEM).