Premium
Microscopic and spectroscopic characterization of rice and corn starch
Author(s) -
Govindaraju Indira,
Pallen Sparsha,
Umashankar Suchitta,
Mal Sib Sankar,
Kaniyala Melanthota Sindhoora,
Mahato Dhani Ram,
Zhuo GuanYu,
Mahato Krishna Kishore,
Mazumder Nirmal
Publication year - 2020
Publication title -
microscopy research and technique
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.536
H-Index - 118
eISSN - 1097-0029
pISSN - 1059-910X
DOI - 10.1002/jemt.23437
Subject(s) - starch , crystallinity , scanning electron microscope , fourier transform infrared spectroscopy , microscopy , chemistry , amylase , characterization (materials science) , spectroscopy , materials science , enzymatic hydrolysis , hydrolysis , infrared spectroscopy , analytical chemistry (journal) , crystallography , chemical engineering , chromatography , biochemistry , nanotechnology , organic chemistry , optics , enzyme , physics , composite material , quantum mechanics , engineering
Starch granules from rice and corn were isolated, and their molecular mechanism on interaction with α‐amylase was characterized through biochemical test, microscopic imaging, and spectroscopic measurements. The micro‐scale structure of starch granules were observed under an optical microscope and their average size was in the range 1–100 μm. The surface topological structures of starch with micro‐holes due to the effect of α‐ amylase were also visualized under scanning electron microscope. The crystallinity was confirmed by X‐ray diffraction patterns as well as second‐harmonic generation microscopy. The change in chemical bonds before and after hydrolysis of the starch granules by α‐ amylase was determined by Fourier transform infrared spectroscopy. Combination of microscopy and spectroscopy techniques relates structural and chemical features that explain starch enzymatic hydrolysis which will provide a valid basis for future studies in food science and insights into the energy transformation dynamics.