Size and morphological features of native starch granules of different botanical origin

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

Grain of Hybrids Between Spelt (<i>Triticum spelta</i> L.) and Bread Wheat (<i>Triticum aestivum</i> L.) as a New Raw Material for Breadmaking

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Micorrhyzal Colonisation on Araucaria Seedling With Different Doses of Nitrogen, Phosphorus and Potassium

“…Researchers have shown that the efficiency of processing grain into bioethanol also depends on the particle size distribution of starch (Cornejo-Ramirez et al, 2015;Litvyak et al, 2018). Thus, according to Rybalka (Rybalka et al, 2013), Litvyak (Litvyak et al, 2018) and others, it is established that the best efficiency of transformation of starch into alcohol have varieties of crops with the highest percentage of fine granules. It was found that the starch granules of different cultures differ in size, shape and surface morphology.…”

Factors Influencing the Accumulation of Free Asparagine in Wheat Grain and the Acrylamide Formation in Bread

“…Starch damage is one of the most important criteria for assessing the quality of baking flour. It affects the water absorption of flour, the rheological properties of dough, the fermentation of the dough, and the structure of the bread crumb [61]. The starch damage of tested flours varied from 14.0 to 21.3 UCD and differed depending on the cultivar (Table 5).…”