Visualisation of Cornstarches Granule with Different Amylose/Amylopectin Contents: A Combined CLSM and SEM Approach

Abstract:

The morphologies and microstructures of cornstarches with different amylose/amylopectin ratios (waxy: 0/100; maize: 23/77; Gelose 50: 50/50; Gelose 80: 80/20) were studied by a combined SEM and confocal laser scanning microscope (CLSM). CLSM allowed the visualization of cross-sections of starch granules without the need for sectioning techniques that lead to destruction of the microstructure of sample. The influence of the amylose/amylopectin ratio on the internal structures and morphologies was able to be revealed by this choice of techniques. It was found that the granules of the high-amylopectin starches were more regular in shape than those of the high-amylose starches, but the surfaces of the high-amylose starches were smoother than those of the high-amylopectin starches. The high-amylose starches (G50 and G80) were brighter than that of low-amylopectin starches (waxy and maize) under confocal laser light, and the average fluorescence intensity sequence of the granules was G80>G50>maize>waxy. Waxy and maize starches show clearly cavities and channels while G50 and G80 present bright core.

• Periodical: Advanced Materials Research (Volumes 391-392)
• Pages: 719-723
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.391-392.719
• Online since: December 2011
• Authors: Pei Chen, Yuan Zhi Li, Xue Hui Wu, Xing Xun Liu
• Keywords: CLSM, Internal Structure, Microstructure, Starch

References

[1] H.F. Zobel: Starch/Stärke Vol. 40 (1988), p.44.

[2] H.F. Zobel: Starch: Chemistry and Technology (Academic Press, London 1984).

[3] M. Boren, et al.: Journal of Cereal Science Vol. 47 (2008), p.79.

[4] S. Wang, J. Yu and J. Yu: Food Chemistry Vol. 110 (2008), p.39.

[5] P. Chen, et al.: Starch-Starke Vol. 58 (2006), p.611.

[6] M. Yamaguchi, K. Kainuma and D. French: Journal of Ultrastructure Research Vol. 69 (1979), p.249.

[7] H. Chanzy, R. Vuong and J.C. Jesior: Starc/starke Vol. 42 (1990), p.377.

[8] P.M. Baldwin, et al.: Journal of Cereal Science Vol. 27 (1998), p.255.

[9] S. Neethirajan, et al.: Microscopy Research and Technique Vol. 71 (2008), p.125.

[10] Y.L. Chung and H.M. Lai: Carbohydrate Polymers Vol. 63 (2006), p.527.

[11] P.J. Jenkins, R.E. Cameron and A.M. Donald: Starch/Stärke Vol. 45 (1993), p.417.

[12] N.W.H. Cheetham and L. Tao: Carbohydrate Polymers Vol. 36 (1998), p.285.

[13] P.M. Baldwin, et al.: Starch/Stärke Vol. 46 (1994), p.341.

[14] M.B. Durrenberger, et al.: Lebensmittel-Wissenschaft und-Technologie Vol. 34 (2001), p.11.

[15] M.G. O'Shea, et al.: Carbohydrate Research Vol. 307 (1998), p.1.

[16] K.C. Huber and J.N. BeMiller: Carbohydrate Polymers Vol. 41 (2000), p.269.

[17] H.S. Kim and K.C. Huber: Journal of Cereal Science Vol. 48 (2008), p.159.