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Application of low temperature microscopy to food systems
Author(s) -
Davis E. A.,
Gordon J.
Publication year - 1978
Publication title -
journal of microscopy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.569
H-Index - 111
eISSN - 1365-2818
pISSN - 0022-2720
DOI - 10.1111/j.1365-2818.1978.tb01166.x
Subject(s) - microanalysis , granule (geology) , scanning electron microscope , starch , materials science , microscopy , electron microscope , mineralogy , morphology (biology) , crystallography , chemistry , chemical engineering , analytical chemistry (journal) , composite material , food science , chromatography , biology , optics , organic chemistry , physics , genetics , engineering
SUMMARY Low temperature scanning electron microscopy (SEM) and X‐ray fluorescent microanalysis were applied to bulk potato tissue samples. Morphological changes and relative distributions for K, P, S and CI were evaluated at various stages of starch gelatinization. Mineral movements into the starch granules were observed as gelatinization took place. Commercially extracted potato starch granules were observed and analysed at low temperatures. Also, these granules were cracked by raising the stage temperature to 153 K. Ice crystal growth appears to induce cracks in a radial and tangential manner along sites of weakness in a pattern that is supportive of the theory of complex starch granule formation.