Structural and chemical characterization of rice and potato starch granules using microscopy and spectroscopy

Investigate the changes of size and shape of starch granules (rice and potato) before and after hydrolysis using optical microscope and scanning electron microscope Chemical and structural properties of starches using Fourier transform infrared and X ‐ray diffraction spectroscopy AbstractStarch is a polysaccharide that plays an important role in our diet and aids in determining the blood glucose levels and is the main source of energy to humans and plants. Starch is broken down by hydrolases which are present in our digestive system. We have used α‐amylase for investigating the rate of hydrolysis of rice and potato starch granules. It is found that the hydrolysis depends on the morphology and composition of the starch granules by means of the action of α‐amylase. The micro‐scale structure of starch granules was observed under an opti cal microscope and their average sizes were in the range, 1–100 μm. The surface topological structures of starches with micro holes due to the effect of α‐ amylase were also visualized under scanning electron microscope (SEM). The chemical and structural composition of rice and potato starches before and after hydrolysis is characterized using Fourier‐transform infrared (FTIR) and X‐ray diffraction (XRD) spectroscopy, respectively. The potato starch is more resistant to α‐amylase than rice starch. The XRD spectra of native and hydrolyzed starch granules remain same which suggests that the degradation occurs mostly in amorph...
Source: Microscopy Research and Technique - Category: Laboratory Medicine Authors: Tags: RESEARCH ARTICLE Source Type: research