High Resolution Imaging of Starch Granule Surfaces by Atomic Force Microscopy

Baldwin, Paul M.; Adler, Jeremy; Davies, Martyn C.; Melia, Colin D.

doi:10.1006/jcrs.1998.0189

Cited by 136 publications

(71 citation statements)

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“…These pores might be inherent properties of the various starches and the number may vary according to the type of starch. The presence of pores has been observed by Fannon et al (1992) for maize, sorghum and millet starches and by Baldwin et al (1998) for potato, rice and wheat starches. Fannon et al (1993) further pointed out that the pores present on the external surface of sorghum starch granules are openings to serpentine channels that penetrate into the granule interior.…”

Section: Particle Size and Porositymentioning

confidence: 78%

Relationship between ?-amylase degradation and the structure and physicochemical properties of legume starches

Zhou

2004

Carbohydrate Polymers

147

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Section: Particle Size and Porositymentioning

confidence: 78%

Relationship between ?-amylase degradation and the structure and physicochemical properties of legume starches

Zhou

2004

Carbohydrate Polymers

147

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“…The presence of granules with diverse shape and size can strongly influence the physical properties and behaviour of the powder during processing. Baldwin et al (1998), based on AFM images, have shown that the surfaces of wheat and potato starch granules present substantially different topographies. Potato starch granules have a rougher surface than that of wheat starch granules, consisting of large raised nubs (50 to 300 nm in diameter) above a flatter surface containing structures of diameters from approximately 10 to 50 nm.…”

Section: Resultsmentioning

confidence: 99%

Mechanical properties of potato starch modified by moisture content and addition of lubricant

Stasiak¹,

Molenda²,

Horabik³

et al. 2014

International Agrophysics

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A b s t r a c t. Laboratory testing was conducted to deliver a set of characteristics of structure and mechanical properties of pure starch and starch with an addition of a lubricant -magnesium stearate. Considerable influence of moisture content of potato starch was found in the case of density, parameters of internal friction, coefficients of wall friction and flowability. Elasticity was found to be strongly influenced by water content of the material. Addition of magnesium stearate affected density and parameters of flowability, internal friction and elasticity. Bulk density increased from 604 to 774 kg m -3 with decrease in moisture content of potato starch from 17 to for 6%. Addition of magnesium stearate resulted in approximately 10% decrease in bulk density. Angle of internal friction obtained for 10 kPa of consolidation stress decreased from 33 to 24º with increase in moisture content, and to approximately 22º with addition of the lubricant. With an increase of moisture content from 6 to 18% and with addition of the lubricant, the modulus of elasticity during loading decreased from approximately 1.0 to 0.1 MPa. Modulus of elasticity during unloading was found in the range from 19 to 42 MPa and increased with increase of moisture content and amount of lubricant.

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“…The size appears to be partly species specific. Potato granules have larger blocklets (50~300 nm) [88] than wheat granules (10~60 nm) [88,89]. Blocklets have also been observed within the growth rings in the interior parts of starch granules using diverse microscopic techniques and appear to transverse the entire rings ( Figure 1) [74,[90][91][92][93][94][95].…”

Section: Blockletsmentioning

confidence: 99%

Understanding Starch Structure: Recent Progress

Bertoft¹

2017

Agronomy

565

299

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Starch is a major food supply for humanity. It is produced in seeds, rhizomes, roots and tubers in the form of semi-crystalline granules with unique properties for each plant. Though the size and morphology of the granules is specific for each plant species, their internal structures have remarkably similar architecture, consisting of growth rings, blocklets, and crystalline and amorphous lamellae. The basic components of starch granules are two polyglucans, namely amylose and amylopectin. The molecular structure of amylose is comparatively simple as it consists of glucose residues connected through α-(1,4)-linkages to long chains with a few α-(1,6)-branches. Amylopectin, which is the major component, has the same basic structure, but it has considerably shorter chains and a lot of α-(1,6)-branches. This results in a very complex, three-dimensional structure, the nature of which remains uncertain. Several models of the amylopectin structure have been suggested through the years, and in this review two models are described, namely the "cluster model" and the "building block backbone model". The structure of the starch granules is discussed in light of both models.

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High Resolution Imaging of Starch Granule Surfaces by Atomic Force Microscopy

Cited by 136 publications

References 0 publications

Relationship between ?-amylase degradation and the structure and physicochemical properties of legume starches

Relationship between ?-amylase degradation and the structure and physicochemical properties of legume starches

Mechanical properties of potato starch modified by moisture content and addition of lubricant

Understanding Starch Structure: Recent Progress

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