Use of ImageJ Software for Assessment of Mechanical Damage to Starch Granules

Abstract

This study attempted to assess the influence of mechanical forces on potato, tapioca, wheat, rice, and maize starch granules. For this purpose, we used digital analysis of microscopic images of starch granules before and after starch grinding using ImageJ software. Additionally, we studied the influence of temperature on the size and shape of starch granules by drying the starches for 30 min at 60 °C. Our results indicate that mechanical forces very rarely cause damage to starch granules, such as breaking or cracking. In most cases, the action of mechanical forces results only in smoother shape of starch granules and their shrinking, linked with rising temperature. Results of this study show that ImageJ software can be successfully used to assess starch granule size and shape.

Organic Pea Starches – I. Comprehensive Investigation of Morphological and Molecular Properties

“…Boruczkowski et al determined a circularity threshold of 0.85 for potato and wheat starch granules, for rice starch granules this was 0.63. [ 22 ] Concerning circularity, pea starch granules range between potato and rice starch granules. This agrees with the identified threshold of 0.74.…”

“…This agrees with the identified threshold of 0.74. [ 22 ] In addition, Davydova et al determined an average circularity covering different pea starch cultivars. Values obtained were higher than the threshold used here.…”

“…It however allows to account properly for damaged granules or non‐starch material. [ 22,23 ] With analytical software, for example, ImageJ, the evaluation of the images can be automated and the amount of the granules considered increased. [ 24 ]…”