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FREEZE‐ETCH ULTRASTRUCTURE OF WAXY MAIZE AND ACID HYDROLYZED WAXY MAIZE STARCH GRANULES
Author(s) -
CHABOT JEAN F.,
ALLEN JOHN E.,
HOOD LAMARTINE F.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02403.x
Subject(s) - ultrastructure , granule (geology) , starch , chemistry , waxy corn , hydrolysis , acid hydrolysis , maize starch , corn starch , botany , food science , biochemistry , materials science , biology , composite material
ABSTRACT Freeze‐etching was used to study the ultrastructure of waxy maize starch and acid‐treated (0.5M HCl, 25°C, 24 hr) waxy maize starch. The outer surfaces of the untreated granules were smooth with a faint fibrillar pattern. Granule cross‐fractures had a fine particulate appearance with some radially‐oriented ridges. Internal cracks were evident. Starch granules soaked in acid developed surface pits. Areas of hydrolysis had a distinctive structure and occurred in restricted zones. The shape of the acid‐treated starch granules remained unchanged. However, inner regions showed extensive ultrastructural changes and water infiltration. Freeze‐etching revealed bands of alternating high and low water content which formed lamellae in a few granules.