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- Title
Size and morphological features of native starch granules of different botanical origin.
- Authors
Litvyak, Vladimir
- Abstract
Introduction. When developing modern technologies for deep processing of plant starch-containing raw materials, the most important aspect is the study of the size and morphological structure of starch grains. Materials and methods. Native potatoes, corn, tapioca, wheat, rice, rye, peas, amaranth, barley, sorghum, triticale and oats starches were studied. Scanning electron micrographs of starch grains were obtained using a scanning electron microscope LEO 1420. Metallization of native starch preparations was carried out with gold in the EMITECH K 550X vacuum system. Results and discussion. The sizes and morphological features of the grains of native starch of different botanical origin were investigated. The main structural characteristic of the structure of native starch, which determines its physicochemical properties, is starch grain (granule). There was revealed a large variety of forms of starch grains: regular and irregular oval, rounded, multi-faceted. The size of starch grains varied within 60,0-0,5 microns. Depending on the average size, starchy grains can be arranged in a descending row: potato (21,7±1,22), rye (21,2±2,36), pea (20,4±2,57), chickpea (14,8±0,93), triticale (13,2±1,75), wheat (12,4±1,90), sorghum (11,0±0,76), barley (10,9±1,15), tapioca (10,6±0,50), corn (9,8±0,42), oat (7,39±0,87), rice (5,3±0,29), amaranth (1,1±0,04). The largest size of starch grains was found in potato starch, and the smallest size in amaranth starch. It was established that in 7 native starches (sorghum, barley, oat, pea, chickpea, amaranth and corn) the distribution of starch grains is monomodal in size (1-fractional), in 4 (wheat, triticale, potato and tapioca) - bimodal (2-fractional), in 2 (rye and rice) - trimodal (3-fractional). The source of starch-containing raw materials and the peculiarities of the structural organization of native starch largely determine the technological methods used for the most complete and gentle extraction of the seeds of native starch from the plant cell. The main structural characteristic of the structure of native starch, which determines its properties, is starch grain. Features of the size and shape of starch grains cause the manifestation of the following properties of starch: molecular weight, the amount of bound moisture, temperature of gelatinization, the ratio of starch fractions and density of their laying in crystalline areas, the rheological characteristics of starch paste. Conclusion. The morphology of starch grains of different botanical origin varies significantly in size (60,0-0,5 μm) and shape (round, oval, irregular shape). The size of starch granules is the main structural characteristic determining the physicochemical properties of starch pastes.
- Subjects
AMYLOPLASTS; POTATOES; STARCH
- Publication
Ukrainian Food Journal, 2018, Vol 7, Issue 4, p563
- ISSN
2304-974X
- Publication type
Article
- DOI
10.24263/2304-974X-2018-7-4-3