Comparison of waxy and normal potato starch remaining granules after chemical surface gelatinization: Pasting behavior and surface morphology

Study of heat–moisture treatment of potato starch granules by chemical surface gelatinization

“…Amylose content of the starches was influenced by hydrothermal treatment and by degree of removal of the granular layer (Table ). In native potato starch the amylose content was found to be 35.3 %, which is comparable to the values (33.5 % and 34.0 %) found by other authors, but higher than reported in other studies, where the range of amylose in the starches was around 20.2–29.0% …”

Exaggerated expectations in ancient starch research and the need for new taphonomic and authenticity criteria

“…In addition, performing Raman spectroscopy on microtomed granules can illustrate vibration regions that highlight differences in molecular structure between native and fossil starches. SEM/TEM can reveal features commonly seen in starch such as damaged blocklets and endocorrosion pits (Pérez et al 2009) as well as hydrolysed shells with channels (Huang et al 2014). The melting of crystallites and recrystallisation microstructures can also be detected in a granule's cross section by SEM.…”

Multi-scale structure, pasting and digestibility of adlay (Coixlachryma-jobi L.) seed starch

“…Starches from different plant sources exhibited their unique pasting behaviors, which were important for the evaluation and estimation of process design, unit operation and quality of the final starch products (Huang et al, 2014). The pasting profiles of three different starches were measured by Brabender viscometer and the parameters obtained from the pasting curve are listed in Table 3.…”