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Journal articles on the topic 'Starch – Microscopy'

Author: Grafiati

Published: 4 June 2021

Last updated: 16 February 2022

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1

Chouët, Agathe, Sylvie Chevallier, Romain Fleurisson, Catherine Loisel, and Laurence Dubreil. "Label-Free Fried Starchy Matrix: Investigation by Harmonic Generation Microscopy." Sensors 19, no. 9 (April 30, 2019): 2024. http://dx.doi.org/10.3390/s19092024.

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An innovative methodology based on non-destructive observation by using harmonic generation microscopy is proposed for detection and location of starch granules and oil in a fried starchy matrix and topography analysis of food products. Specific fluorescent probes were used to label the main biochemical components of the starchy fried matrix, namely starch and oil. Fluorescence of starch and oil respectively stained with Safranin O and Nile red was observed from non-linear microscopy. By using sequential scanning and specific emission filters, it was possible to merge fluorescence and harmonic generation signals. Second harmonic generation (SHG) generated by starch granules was superposed with safranin fluorescence, whereas third harmonic generation (THG), not restricted to the superposition with Nile red fluorescent signal, was used to investigate the topography of the fried product. By these experiments, starch granule mapping and topography of the starchy fried product were obtained without any destructive preparation of the sample. This label-free approach using harmonic generation microscopy is a very promising methodology for microstructure investigation of a large panel of starchy food products.

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2

Jagadeesan, Sreeshna, Indira Govindaraju, and Nirmal Mazumder. "An Insight into the Ultrastructural and Physiochemical Characterization of Potato Starch: a Review." American Journal of Potato Research 97, no. 5 (August 31, 2020): 464–76. http://dx.doi.org/10.1007/s12230-020-09798-w.

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Abstract Potatoes are highly consumed food around the world, usually following processing of some kind. Apart from its noteworthy presence in diets, potato starch has a multitude of industrial applications as a food additive and recently in novel domains such as nanotechnology and bioengineering. This review examines the microscopic and spectroscopic methods of characterizing potato starch and compares the different properties. The microscopic techniques such as optical microscopy and Scanning Electron Microscopy (SEM) allow observation of structural elements of potato starch. Differential Scanning Calorimetry (DSC) delves into the thermal behavior of starch in presence of water, while Fourier Transform Infrared (FTIR) spectroscopy and X-Ray Diffraction (XRD) analyze the behavior of various chemical bonds and crystallinity of starch. These characterizations are important from a dietary point of view for patients requiring a low-glycemic diet, as well as in facilitating research into a wider array of industrial applications.

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3

Zhang, Shuyan, Jie Zhu, Yujia Liu, Shui-Yang Zou, and Lin Li. "Hierarchical Structure and Thermal Property of Starch-Based Nanocomposites with Different Amylose/Amylopectin Ratio." Polymers 11, no. 2 (February 15, 2019): 342. http://dx.doi.org/10.3390/polym11020342.

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Starch-based materials with reinforced properties were considered as one of the most promising materials to replace the petro-based packaging products, and actually, the molecular structures of starch usually determined the structures and properties of end-used starchy products. Here, starch-based nanocomposites were fabricated by starch esters derived from native starches with different amylose contents and organically modified montmorillonite (OMMT). The fractured surface under scanning electron microscopy (SEM) exhibited wrinkles formed by macromolecular aggregation owing to the interaction competition between the plasticizer and nanofiller with the starch ester. The more intense interaction within amylopectin-rich films promoted the formation of much randomly exfoliation of OMMT observed by Transmission electron microscopy (TEM). As the amylose content increased, the interaction between the starch ester and the nanofiller was weakened, leading to the dispersion morphology of an ordered arrangement and partly intercalated structures in the dimension of 12.92 to 19.77 nm. Meanwhile, such interaction also affected both the inner ordered structure integrity of starch ester and the layer structure consistency of nanofiller according to X-ray diffraction results. Further, the stronger interaction between amylopectin and the nanofiller endowed higher thermal stability to the amylopectin-rich starch-based nanocomposites. In short, these results are beneficial for the application of starch-based nanocomposites in the food packaging industry by regulating the interaction between starch and nanofillers.

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4

Zhu, Fan. "Atomic force microscopy of starch systems." Critical Reviews in Food Science and Nutrition 57, no. 14 (October 14, 2015): 3127–44. http://dx.doi.org/10.1080/10408398.2015.1094650.

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5

Wulff, David, Marc G. Aucoin, and Frank X. Gu. "Helium Ion Microscopy of Corn Starch." Starch - Stärke 72, no. 11-12 (April 6, 2020): 1900267. http://dx.doi.org/10.1002/star.201900267.

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6

Błaszczak, Wioletta, and Grażyna Lewandowicz. "Light Microscopy as a Tool to Evaluate the Functionality of Starch in Food." Foods 9, no. 5 (May 22, 2020): 670. http://dx.doi.org/10.3390/foods9050670.

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Light microscopy (LM) is commonly used in the study of biological materials to determine the morphology of cells and tissues. The potential of this technique for studying the structure of food products is also recognized but less known. Especially rare are information regarding LM studies of the supramolecular structure of starch. The aim of the work was to fill this gap by providing data on the possibilities for application of LM in starch studies. It was shown that in spite of an enormous progress in the development of microscopic techniques, including both increase of resolution and improvement of image analysis methods, light microscopy still has a huge potential for starch studies. The advantage of LM over other microscopic techniques is the possibility of differentiating between amylose and amylopectin by iodine staining. That makes LM especially useful in the analysis of the process of gelatinization of starch, the extent of molecular dispersion of its macromolecules, and the changes in its structure caused by modification. Moreover, it can be particularly useful for studying the changes in the supramolecular structure of starch in a food product matrix, providing more information than scanning electron microscopy (SEM)–the most common technique used for these purposes.

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7

Lacerda, Luiz Gustavo, Rafael Ramires Almeida, Ivo Mottin Demiate, Marco Aurélio Silva Carvalho Filho, Eliane Carvalho Vasconcelos, Adenise Lorenci Woiciechowski, Gilbert Bannach, Egon Schnitzler, and Carlos Ricardo Soccol. "Thermoanalytical and starch content evaluation of cassava bagasse as agro-industrial residue." Brazilian Archives of Biology and Technology 52, spe (November 2009): 143–50. http://dx.doi.org/10.1590/s1516-89132009000700019.

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Starch nutritional fractions as well as thermal properties and other analysis are essential for food and industrial application. Cassava bagasse is an important agro-industrial residue and its starch content was evaluated using two alternative methods. Thermal characterization and microscopy analyses helped to understand how hydrolysis digests starchy fraction of cassava bagasse. The melting point of cassava starch occurred at 169.2ºC. Regarding TG analyses, after moisture content, there were observed two main mass losses for all samples. Results suggest hydrolysis carried out using enzyme is less effective in order to convert total starch content in cassava bagasse. However, using sulfuric acid, fibers are affected by analyses conditions.

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8

Zhang, Jin Sheng, Yu Huan Liu, Zhi Qiang Jin, and Roger Ruan. "Studies on Wheat Resistant Starch by NMR Technique." Advanced Materials Research 550-553 (July 2012): 1357–63. http://dx.doi.org/10.4028/www.scientific.net/amr.550-553.1357.

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A low field magnetic resonance technique was used to analyze the water mobility character about wheat starch and its resistant starch (RS) suspensions at different water activity. RS was obtained from wheat starch by high temperature and high pressure method. Scanning electron microscopy(SEM), X-ray diffraction analysis and differential scanning calorimetry (DSC) analysis were used to evaluate the variation between the starch and RS after treatment. Compared with the original starch, it was suggested that the capacity of combining water of RS was stronger than starche from the NMR relaxation parameters, but RS’s water holding capacity (WHC) was lower than that of starch. Experiments indicated that water mobility character was lower in RS. This study on the water mobility character of starch and RS was significant for the starch industry, and showed the perspective of NMR and MRI technique potential utilization in the food science field.

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9

Bibikov, S. O., and S. O. Shapovalov. "Application of microscopy methods for evaluation of feed digestibility." Kormlenie sel'skohozjajstvennyh zhivotnyh i kormoproizvodstvo (Feeding of agricultural animals and feed production), no. 10 (October 1, 2020): 61–69. http://dx.doi.org/10.33920/sel-05-2010-07.

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The results of applying microscopic methods of analysis of pig feces to assess the digestibility of feed and diagnose various diseases of the gastrointestinal tract have been presented in the article. The microscopic method allows you to identify detritus, undigested fi ber, raw fat, fragments of animal feed ingredients, starch in the feces, gives an idea of the presence of foreign impurities (due to perverted appetite, contamination of feed), helminths, their eggs and other intestinal parasites. A number of preparations have been prepared to identify feed nutrients and feed components of the diet, and a number of coloring reagents were also used: Lugol’s solution for recognizing starch and its cleavage products (amylodextrin and erythrodextrin), Saathof’s reagent for detecting fat, and Hecht’s reagent for diff erentiating fat elements. The researches have been carried out under various magnifi cations of the microscope. Diff erent levels of detritus and undigested elements of feed in animals under the same conditions of rearing and feeding can identify individual features of digestion. The microscopic method of analysis does not require expensive equipment, reagents, and allows you to get the results of assessing the digestibility much faster than the methods of classical “wet” chemistry. This research method can be used by nutritionists to correct diets when using exogenous feed enzymes: phytase, xylanase, gluconase, amylase, mannanase, lipase, protease, etc., and provide results for discussion about the presence or absence of matrix eff ects from their use. The results of feces microscopy can give then idea of the quality of feed ingredients used: the content of non-starchy polysaccharides and the level of grain viscosity, the quality of animal ingredients (meat-bone, feather, fi sh meal), the level of indigestible fi ber in sunfl ower and soybean meals.

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10

FREKE, C. D. "The examination of starch gelling by microscopy." International Journal of Food Science & Technology 6, no. 3 (June 28, 2007): 273–79. http://dx.doi.org/10.1111/j.1365-2621.1971.tb01615.x.

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11

Kienzle, E., J. Pohlenz, and S. Radicke. "Microscopy of starch digestion in the horse." Journal of Animal Physiology and Animal Nutrition 80, no. 1-5 (September 12, 1998): 213–16. http://dx.doi.org/10.1111/j.1439-0396.1998.tb00529.x.

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12

Galacci, Raymond R., and Stanley M. Cichowicz. "Microscopic Detection of Potato Adulteration of Prepared Horseradish." Journal of AOAC INTERNATIONAL 70, no. 3 (May 1, 1987): 502–3. http://dx.doi.org/10.1093/jaoac/70.3.502.

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Abstract The present method to detect parsnip or turnip adulteration in prepared horseradish uses light microscopy and a starch stain containing iodine in potassium iodide. This method does not work well for potato adulteration because potato and horseradish starch stain similarly. A method has been developed to differentiate potato from horseradish tissue by using a polarizing microscope with crossed polars and a first order red plate. Potato starch grains show interference patterns. This method has been used to qualitatively demonstrate potato starch grains in product packing liquid and to quantitate potato adulteration in horseradish samples at levels of <1% potato tissue fragments

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13

Amalia, L., RHB Setiarto, T. Fitrilia, and S. Masyrifah. "Effect of blanching on the physicochemical characteristics and microstructure of canistel seed flour (Pouteria Campechiana (Kunth) Baehni)." African Journal of Food, Agriculture, Nutrition and Development 20, no. 07 (December 18, 2020): 17063–80. http://dx.doi.org/10.18697/ajfand.95.19520.

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Canistel seeds are part of the residues of Canistel fruit which can be used as functional foods, such as flour to be processed into various foods. This research was aimed at determining the physicochemical properties of canistel seed flour. Canistel seed was made into flour with two treatments; they were Blanched Canistel Seed Flour (BCSF) (at 80oC for 10 minutes)and Unblanched Canistel Seed Flour (UCSF). The flour process involves sorting, washing, treatment, stripping the shell and epidermis, washing again, drying, flaking and sieving.Physical analysis carried out included yield (by difference method), white degree of spectrophotometric reflectance method (Chromatometer), starch gelatinization profile using Rapid Visco Analyzer (RVA), the morphology of starch granules using polarization microscopy and Scanning Electron Microscope (SEM). Chemical analysis conducted on the BCSF and UCSF samples included proximate,amylose, amylopectin and starch content. Blanching at 80°C for 10 minutes had a significant effect on the physical properties of Canistel seed flour;yields were higher (41.6%) and chromatometric (colour) levels were lower (80.61). Pasting properties profile showed that UCSF had higher peak viscosity, breakdown viscosity but lower setback viscosity compared with the BCSF.Scanning Electron Microscope (SEM)and polarized light microscope showed starch granule structure changed due to the blanching. The appearance of starch granules on UCSF shows a tight starch granule. The appearance of starch granules on BCSF shows blanching treatment has changed the shape of the starch granules to be broken or damaged. The unblanched canistel seed flour (UCSF)showed that the starch granule still had birefringence appearance. This shows that the granule structures of the UCSF remained undamaged. Observation of the morphology of starch granules using polarization microscopy on BCSFshowed the starch granule was not visible and there was no appearance of birefringence. The loss of birefringence indicates that the starch granules had been damaged due to heating or hydrolysis. Chemical analyses on the samples showed significantly higher amylose content (24.79) but lower amylopectin content (31.39) in BCSF than UCSF.Starch, fat and carbohydrates contents were not significantly different (p>0.05) between BCSF and UCSF.Ash and protein content were significantly higher (p>0.05) in UCSF compared to the BCSF. Blanching of canistel seed flour reduces the swelling power of starch granules, increases retrogradation, accelerates thickening, decreases nutrition content, and changes microstructure of Canistel seed flour

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14

Yuan, Xia, Yu Liang An, Chen Zhang, and Hong Chao Sui. "Preparation of Single-Walled Carbon Nanotubes from Starch by Arc Discharge." Advanced Materials Research 454 (January 2012): 63–66. http://dx.doi.org/10.4028/www.scientific.net/amr.454.63.

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Single-walled carbon nanotubes (SWNTs) have been successfully prepared from starch by arc discharge technique. The SWNTs products were characterized by scanning electron microscopy, transmission electron microscopy and Raman spectroscopy. The growth mechanism of the SWNTs was discussed in terms of the starch. The results demonstrate that starch is one of the suitable precursor for making SWNTs by arc discharge method.

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15

Du, Xiongwei, Hongjie An, Zhongdong Liu, Hongshun Yang, and Lijuan Wei. "Probing starch-iodine interaction by atomic force microscopy." Scanning 36, no. 4 (December 11, 2013): 394–400. http://dx.doi.org/10.1002/sca.21131.

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16

Tang, Mary Chiming, and Les Copeland. "Investigation of starch retrogradation using atomic force microscopy." Carbohydrate Polymers 70, no. 1 (August 2007): 1–7. http://dx.doi.org/10.1016/j.carbpol.2007.02.025.

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17

Kaewkannetra, Pakawadee, and Sarunya Promkotra. "Microstructural Evolution of Synthesized Polyhydroxyalkanoates (PHAs) Corresponding to their Blends." Defect and Diffusion Forum 312-315 (April 2011): 688–93. http://dx.doi.org/10.4028/www.scientific.net/ddf.312-315.688.

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Biopolymers of polyhydroxyalkanoates (PHAs) are produced by pure bacterial strain of Alcaligenes eutrophus TISTR 1095 via batch fermentation using sugarcane juice as a carbon source, and yielded up to 21% (w/w) after recovery process. The PHAs are blended with bio-based materials such as tapioca and corn starch including glycerol and methanol to improve their microstructures. The combination of various plasticizers with PHAs is studied in different ratios. The PHAs and starch are mixed for 3% w/v and 30% w/v in hot chloroform, respectively. The varieties of PHAs to starch solution ratios are situated for casting as of films. The PHAs blended films are characterized by polarized light microscopy, differential scanning calorimetry (DSC) and x-ray diffractometry (XRD). The initial PHAs indicate remarkably crystalline structure with cross-polarized light on optical microscope. Macroscopic scales of their films are very brittle and flexible. However, their microscopic scales present small patches of particular components from each starch. Immiscibility of the blends is gradually increased on adding the starch portions. Additional glycerol shows more strongly interfacial adhesion between starch and PHAs, and methanol produces specifically thin films. Melting transition temperatures of blended films are slightly higher than the biosynthesized PHAs as examined by DSC. Corn starch mixture causes highly brittle films than tapioca mixtures, which indicates poor adhesion between corn starch and the PHAs. This result is correspondent to their highly crystallinity from diffractogram. Microstructural evolution of the blended films is increased slightly crystallinity by the solution casting.

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18

Baldwin, Paul M., Jeremy Adler, Martyn C. Davies, and Colin D. Melia. "Holes in Starch Granules: Confocal, SEM and Light Microscopy Studies of Starch Granule Structure." Starch - Stärke 46, no. 9 (1994): 341–46. http://dx.doi.org/10.1002/star.19940460906.

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19

Liu, Zhongdong, Boxiang Liu, Mengxing Li, Min Wei, Hua Li, Peng Liu, and Tuo Wan. "Scanning probe acoustic microscopy of extruded starch materials: Direct visual evidence of starch crystal." Carbohydrate Polymers 98, no. 1 (October 2013): 372–79. http://dx.doi.org/10.1016/j.carbpol.2013.05.029.

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20

Aldas, Miguel, Emilio Rayón, Juan López-Martínez, and Marina P. Arrieta. "A Deeper Microscopic Study of the Interaction between Gum Rosin Derivatives and a Mater-Bi Type Bioplastic." Polymers 12, no. 1 (January 16, 2020): 226. http://dx.doi.org/10.3390/polym12010226.

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The interaction between gum rosin and gum rosin derivatives with Mater-Bi type bioplastic, a biodegradable and compostable commercial bioplastic, were studied. Gum rosin and two pentaerythritol esters of gum rosin (Lurefor 125 resin and Unik Tack P100 resin) were assessed as sustainable compatibilizers for the components of Mater-Bi® NF 866 polymeric matrix. To study the influence of each additive in the polymeric matrix, each gum rosin-based additive was compounded in 15 wt % by melt-extrusion and further injection molding process. Then, the mechanical properties were assessed, and the tensile properties and impact resistance were determined. Microscopic analyses were carried out by field emission scanning electron microscopy (FE-SEM), atomic force microscopy (AFM) and atomic force microscopy with nanomechanical assessment (AFM-QNM). The oxygen barrier and wettability properties were also assayed. The study revealed that the commercial thermoplastic starch is mainly composed of three phases: A polybutylene adipate-co-terephthalate (PBAT) phase, an amorphous phase of thermoplastic starch (TPSa), and a semi-crystalline phase of thermoplastic starch (TPSc). The poor miscibility among the components of the Mater-Bi type bioplastic was confirmed. Finally, the formulations with the gum rosin and its derivatives showed an improvement of the miscibility and the solubility of the components depending on the additive used.

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21

Lin, Hua, Li Zhao Qin, He Hong, and Qing Li. "Preparation of Starch Nanoparticles via High-Energy Ball Milling." Journal of Nano Research 40 (March 2016): 174–79. http://dx.doi.org/10.4028/www.scientific.net/jnanor.40.174.

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Nano-sized starch particles were prepared from potato starch via high-energy ball milling, which is a purely physical method. Scanning electron microscopy, transmission electron microscopy, Fourier transform infrared spectroscopy, differential scanning calorimetry, and viscometer were used to analyze the morphology and characteristics of the as-prepared nanoparticles. Spherical particles with an average size of approximately 120 nm were obtained after grinding the samples for 90 min, and the particles were free from any contamination. The particle surface was rough with a plush-like feature, and the adsorption ability was six times higher than that of native starch. Thus, the nano-sized starch particles can be used as a good embedding medium in biomedical and chemical materials.

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22

Prochoń, Mirosława, Anna Marzec, and Bolesław Szadkowski. "Preparation and Characterization of New Environmentally Friendly Starch-Cellulose Materials Modified with Casein or Gelatin for Agricultural Applications." Materials 12, no. 10 (May 23, 2019): 1684. http://dx.doi.org/10.3390/ma12101684.

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The purpose of this work was to prepare new biodegradable starch-cellulose composites, with starch, using casein and gelatin as natural nutrients. The physico-chemical properties of the starch films and cellulose fabrics with starch coatings were studied by Fourier transformation infrared analysis, laser confocal scanning microscopy (LCSM), scanning electron microscopy (SEM), UV-Vis spectroscopy, swelling tests, mechanical tests, thermal analysis thermogravimetric analysis (TGA), and differential scanning calorimetry (DSC). The susceptibility of the starch films to biodegradation was investigated, together with their resistance to thermo-oxidative aging. As a result of the formation of the starch films, both the casein and gelatin macromolecules were able to interact directly with the starch matrix and the fractions of unbranched amylose and branched amylopectin it contained. This interaction was visible as changes in the absorption bands of the polar groups, as revealed by infrared analysis. Spectral analysis of the cellulose fabrics coated with starch films suggests that hydrogen bridges formed between the micelles of long cellulose filaments and the micro and macro-fibers of the starch pectins. An applicative test revealed that when used as a covering for bean cultivation the cellulose-starch composites act as a fertilizing component, contributing to significantly improved growth of Phaseolus vulgaris in comparison to the use of unmodified cellulose.

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23

Achayuthakan, Piyada, Manop Suphantharika, and James N. BeMiller. "Confocal laser scanning microscopy of dextran–rice starch mixtures." Carbohydrate Polymers 87, no. 1 (January 2012): 557–63. http://dx.doi.org/10.1016/j.carbpol.2011.08.020.

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24

Oostergetel, G. T., and E. F. J. van Bruggen. "The structure of starch: electron microscopy and electron diffraction." Food Hydrocolloids 1, no. 5-6 (December 1987): 527–28. http://dx.doi.org/10.1016/s0268-005x(87)80059-0.

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25

Jane, Jay-Lin, Tunyawat Kasemsuwan, Sharon Leas, Henzy Zobel, and John F. Robyt. "Anthology of Starch Granule Morphology by Scanning Electron Microscopy." Starch - Stärke 46, no. 4 (1994): 121–29. http://dx.doi.org/10.1002/star.19940460402.

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26

DANG, J. M. C., F. BRAET, and L. COPELAND. "Nanostructural analysis of starch components by atomic force microscopy." Journal of Microscopy 224, no. 2 (November 2006): 181–86. http://dx.doi.org/10.1111/j.1365-2818.2006.01681.x.

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27

Cai, Canhui, Jinwen Cai, Lingxiao Zhao, and Cunxu Wei. "In situ gelatinization of starch using hot stage microscopy." Food Science and Biotechnology 23, no. 1 (December 29, 2013): 15–22. http://dx.doi.org/10.1007/s10068-014-0003-x.

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Cappai, Maria Grazia, Giuseppe Andrea Alesso, Giuseppa Nieddu, Marina Sanna, and Walter Pinna. "Electron microscopy and composition of raw acorn starch in relation to in vivo starch digestibility." Food & Function 4, no. 6 (2013): 917. http://dx.doi.org/10.1039/c3fo60075k.

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Baldwin, P. M., MC Davies, and C. D. Melia. "Starch granule surface imaging using low-voltage scanning electron microscopy and atomic force microscopy." International Journal of Biological Macromolecules 21, no. 1-2 (August 1997): 103–7. http://dx.doi.org/10.1016/s0141-8130(97)00048-2.

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30

Sheehab, Asia, Helen Rasmussen, and Lisa Ceglia. "A Case of Arrowroot Starch Adulteration: Importance of Independent Testing of Dietary Supplements in Clinical Nutrition Research." Current Developments in Nutrition 5, Supplement_2 (June 2021): 862. http://dx.doi.org/10.1093/cdn/nzab047_025.

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Abstract Objectives Adulteration of dietary supplements is widespread and can affect the quality and credibility of clinical nutrition research. In this case report, we describe the difficulties encountered with identity testing of one of our dietary supplements – arrowroot starch – chosen as the placebo for our nutrition intervention trial. Methods To test the effect of protein and alkali on skeletal muscle health, we planned a randomized controlled trial using a high protein diet supplement with or without an alkaline salt supplement. The study selected Maranta arundinacea L. (arrowroot) starch as placebo because of its neutral potential renal acid load compared to some other starches. Commercially available samples of arrowroot starch were purchased from three different US distributors. Independent identity testing was conducted by digital microscopy by Alkemist Labs (Garden Grove, CA). Results All three commercially available arrowroot starch samples came with an authentication certificate stating that the starch was derived from the Maranta arundinacea L. plant. On gross examination, the appearance, odor, and consistency of all three samples was similar. On microscopy with digital photo documentation, starch granules from the Maranta arundinacea L. plant range in shape from ovoid, pear-shaped to triangular. The expected size would be 40–75 um and the distinct pattern would have concentric striations and a hilum that resembles a bird or “M”. Surprisingly, we found that only one of the three commercially available arrowroot starch samples was characteristic of Maranta arundinacea L. granules on microscopy. The starch granules from samples from the other two US distributors could not be identified. Conclusions This case study reveals the extensive adulteration of commercially available arrowroot starch in the US. It also highlights the importance of third-party, independent testing of dietary supplements to confirm authentication of the product composition especially for clinical nutrition trials. Funding Sources NIA R01AG055443–03 (Ceglia).

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Jésior, Jean-Claude, Roger Vuong, and Henri Chanzy. "An Electron Diffraction Study on Litnerized Potato Starch." Proceedings, annual meeting, Electron Microscopy Society of America 48, no. 1 (August 12, 1990): 580–81. http://dx.doi.org/10.1017/s042482010018166x.

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Starch is arranged in a crystalline manner within its storage granules and should thus give sharp X-ray diagrams. Unfortunately most of the common starch granules have sizes between 1 and 100μm, making them too small for an X-ray study on individual grains. There is only one instance where an oriented X-ray diagram could be obtained on one sector of an individual giant starch granule. Despite their small size, starch granules are still too thick to be studied by electron diffraction with a transmission electron microscope. The only reported study on starch ultrastructure using electron diffraction on frozen hydrated material was made on small fragments. The present study has been realized on thin sectioned granules previously litnerized to improve the signal to noise ratio.Potato starch was hydrolyzed for 10 days in 2.2N HCl at 35°C, dialyzed against water until neutrality and embedded in Nanoplast. Sectioning was achieved with a commercially available low-angle “35°” diamond knife (Diatome) after a very carefull trimming and a pre-sectioning with a classical “45°” diamond knife. Sections obtained at a final sectioning angle of 42.2° (compared with the usual 55-60°) and at a nominal thickness of 900Å were collected on a Formvar-carbon coated grid. The exact location of the starch granules in their sections was recorded by optical microscopy on a Zeiss Universal polarizing microscope (Fig. 1a). After rehydration at a relative humidity of 95% for 24 hours they were mounted on a Philips cryoholder and quench frozen in liquid nitrogen before being inserted under frozen conditions in a Philips EM 400T electron microscope equipped with a Gatan anticontaminator and a Lhesa image intensifier.

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32

Mbey, Jean Aimé, Fabien Thomas, and Sandrine Hoppe. "Kaolinite dispersion in cassava starch-based composite films: a photonic microscopy and X-ray tomography study." Journal of Polymer Engineering 38, no. 7 (August 28, 2018): 641–47. http://dx.doi.org/10.1515/polyeng-2017-0302.

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Abstract In the present study, a combined use of photonic microscopy, scanning electron microscopy and 3D X-ray tomography is carried out in order to analyze the dispersion and the distribution of raw and dimethyl sulfoxide (DMSO)-intercalated kaolinite used as filler in cassava starch-based films. It is shown that the association of these techniques allows a valuable analysis of clay dispersion in polymer-clay composite films. In the case of kaolinite-starch composite films on which this study is focused, it is obvious that previous intercalation of kaolinite with DMSO is an efficient way to improve dispersion and distribution of kaolinite in a starch polymer matrix.

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Kim, Jeong-Soon, Uma Shankar Sagaram, Jacqueline K. Burns, Jian-Liang Li, and Nian Wang. "Response of Sweet Orange (Citrus sinensis) to ‘Candidatus Liberibacter asiaticus’ Infection: Microscopy and Microarray Analyses." Phytopathology® 99, no. 1 (January 2009): 50–57. http://dx.doi.org/10.1094/phyto-99-1-0050.

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Citrus greening or huanglongbing (HLB) is a devastating disease of citrus. HLB is associated with the phloem-limited fastidious prokaryotic α-proteobacterium ‘Candidatus Liberibacter spp.’ In this report, we used sweet orange (Citrus sinensis) leaf tissue infected with ‘Ca. Liberibacter asiaticus’ and compared this with healthy controls. Investigation of the host response was examined with citrus microarray hybridization based on 33,879 expressed sequence tag sequences from several citrus species and hybrids. The microarray analysis indicated that HLB infection significantly affected expression of 624 genes whose encoded proteins were categorized according to function. The categories included genes associated with sugar metabolism, plant defense, phytohormone, and cell wall metabolism, as well as 14 other gene categories. The anatomical analyses indicated that HLB bacterium infection caused phloem disruption, sucrose accumulation, and plugged sieve pores. The up-regulation of three key starch biosynthetic genes including ADP-glucose pyrophosphorylase, starch synthase, granule-bound starch synthase and starch debranching enzyme likely contributed to accumulation of starch in HLB-affected leaves. The HLB-associated phloem blockage resulted from the plugged sieve pores rather than the HLB bacterial aggregates since ‘Ca. Liberibacter asiaticus’ does not form aggregate in citrus. The up-regulation of pp2 gene is related to callose deposition to plug the sieve pores in HLB-affected plants.

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34

Chen, Pei, Xingxun Liu, Xiao Zhang, Parveen Sangwan, and Long Yu. "Phase Transition of Waxy and Normal Wheat Starch Granules during Gelatinization." International Journal of Polymer Science 2015 (2015): 1–7. http://dx.doi.org/10.1155/2015/397128.

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The phase transition of waxy and normal wheat starches was systematically studied by light microscopy (LM) with a hot-stage, confocal laser scanning microscopy (CLSM) and differential scanning calorimetry (DSC). While being heated in water, waxy wheat starch showed a higher gelatinization enthalpy than that for the normal starch, which was also verified by the changes in birefringence. As confirmed by LM and CLSM, starch granules displayed an increased swelling degree with temperature increasing, and the gelatinization initially occurred at the hilum (botanical center) of the granules and then spread rapidly to the periphery. While the temperature range of birefringence was narrower than that of granule size change, the crystalline structure was melted at lower temperatures than those for the molecular orders. These results indicate that starch gelatinization was a complex process rather than a simple order-to-disorder granule transition.

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35

Glenn, GM, SH Imam, AP Klamczynski, B.-S. Chiou, DF Wood, and WJ Orts. "Structure of Porous Starch Microcellular Foam Particles." Microscopy and Microanalysis 14, S2 (August 2008): 150–51. http://dx.doi.org/10.1017/s1431927608088594.

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36

Blennow, Andreas, Michael Hansen, Alexander Schulz, Kirsten Jørgensen, Athene M. Donald, and James Sanderson. "The molecular deposition of transgenically modified starch in the starch granule as imaged by functional microscopy." Journal of Structural Biology 143, no. 3 (September 2003): 229–41. http://dx.doi.org/10.1016/j.jsb.2003.08.009.

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37

Han, Xian-Zhong, and Bruce R. Hamaker. "Association of Starch Granule Proteins with Starch Ghosts and Remnants Revealed by Confocal Laser Scanning Microscopy." Cereal Chemistry Journal 79, no. 6 (November 2002): 892–96. http://dx.doi.org/10.1094/cchem.2002.79.6.892.

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38

Abduh, Setya B. M., Sze Ying Leong, Dominic Agyei, and Indrawati Oey. "Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing." Foods 8, no. 5 (May 10, 2019): 159. http://dx.doi.org/10.3390/foods8050159.

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The purpose of this study was to investigate the properties of starch in potatoes (Solanum tuberosum cv. Agria) after being treated with pulsed electric fields (PEF). Potatoes were treated at 50 and 150 kJ/kg specific energies with various electric field strengths of 0, 0.5, 0.7, 0.9 and 1.1 kV/cm. Distilled water was used as the processing medium. Starches were isolated from potato tissue and from the PEF processing medium. To assess the starch properties, various methods were used, i.e., the birefringence capability using a polarised light microscopy, gelatinisation behaviour using hot-stage light microscopy and differential scanning calorimetry (DSC), thermal stability using thermogravimetry (TGA), enzyme susceptibility towards α-amylase and the extent of starch hydrolysis under in vitro simulated human digestion conditions. The findings showed that PEF did not change the properties of starch inside the potatoes, but it narrowed the temperature range of gelatinisation and reduced the digestibility of starch collected in the processing medium. Therefore, this study confirms that, when used as a processing aid for potato, PEF does not result in detrimental effects on the properties of potato starch.

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Wang, Chun Rong, Xian Zai Yan, Li Li Yu, and Rong Fang. "Preparation and Properties of Glycerol Plasticized-Corn Starch/Titanium Dioxide-Starch Bionanocomposites." Advanced Materials Research 997 (August 2014): 480–83. http://dx.doi.org/10.4028/www.scientific.net/amr.997.480.

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A bionanocomposite was cast using TiO2nanoparticles stabilized by soluble starch (nanoTiO2) as filler in a glycerol plasticized-pea starch (GPS) matrix. Fourier-transform infrared spectroscopy (FT-IR) and transmission electron microscopy (TEM) results show that TiO2nanoparitlces were encapsulated by starch partly in nanoTiO2particles of about 20 nm. In GPS/nanoTiO2nanocomposites, loading a low level of nanoTiO2particles improved the mechanical properties When the nanoTiO2content varied from 0 to 4 wt%, the tensile yield strength and Young’s modulus increased from 2.11 to 8.35 MPa and from 21.3 to 211.6 MPa respectively. The improvement in these properties may be attributed to the interaction between the nanoTiO2filler and GPS matrix.

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40

Ridout, Michael J., Mary L. Parker, Cliff L. Hedley, Tatiana Y. Bogracheva, and Victor J. Morris. "Atomic Force Microscopy of Pea Starch: Origins of Image Contrast." Biomacromolecules 5, no. 4 (July 2004): 1519–27. http://dx.doi.org/10.1021/bm0499280.

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41

McManus, W. R., K. M. Larsen, and D. J. McMahon. "Identification of starch in milk protein gels using confocal microscopy." Microscopy Today 17, no. 4 (June 26, 2009): 68–69. http://dx.doi.org/10.1017/s1551929509000145.

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42

Neethirajan, Suresh, Kazumi Tsukamoto, Hiroko Kanahara, and Shigeru Sugiyama. "Ultrastructural Analysis of Buckwheat Starch Components Using Atomic Force Microscopy." Journal of Food Science 77, no. 1 (November 1, 2011): N2—N7. http://dx.doi.org/10.1111/j.1750-3841.2011.02442.x.

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43

Revilla, M. A., and J. F. Tárrago. "Scanning Electron Microscopy Study on Starch Granules in Lentil Cotyledons." Starch - Stärke 38, no. 6 (1986): 199–202. http://dx.doi.org/10.1002/star.19860380607.

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Devaux, M. F., E. M. Qannari, and D. J. Gallant. "Multiple-correspondence analysis optical microscopy for determination of starch granules." Journal of Chemometrics 6, no. 3 (May 1992): 163–75. http://dx.doi.org/10.1002/cem.1180060307.

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Chakraborty, Ishita, Sparsha Pallen, Yuthika Shetty, Niranjana Roy, and Nirmal Mazumder. "Advanced microscopy techniques for revealing molecular structure of starch granules." Biophysical Reviews 12, no. 1 (January 16, 2020): 105–22. http://dx.doi.org/10.1007/s12551-020-00614-7.

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Guo, Jing, Jiankun Wang, Guo Zheng, and Xiaodong Jiang. "Optimization of the removal of reactive golden yellow SNE dye by cross-linked cationic starch and its adsorption properties." Journal of Engineered Fibers and Fabrics 14 (January 2019): 155892501986526. http://dx.doi.org/10.1177/1558925019865260.

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In this study, cross-linked cationic starch was synthesized with corn starch as a raw material, epichlorohydrin as a cross-linked agent, and 3-chloro-2-hydroxypropyl trimethylammonium chloride as a cationic etherification agent, respectively, and it was characterized by X-ray photoelectron spectroscopy, X-ray powder diffraction, scanning electron microscopy, and thermogravimetry. The X-ray photoelectron spectroscopy results showed that cationic N appeared on the surface of cross-linked cationic starch; that is, a quaternary ammonium group was introduced. The X-ray powder diffraction results indicated that although the crystallinity of cross-linked cationic starch was lower than that of corn starch, cross-linked cationic starch still had an A-type crystal structure. The scanning electron microscopy results demonstrated that cross-linked cationic starch maintained a granular structure with small holes on the surface. Finally, the thermogravimetric results illustrated that the thermal stability of cross-linked cationic starch decreased. Before the adsorption experiment, the pHpzc of cross-linked cationic starch was obtained by the pH drift method, and it was 6.8. The optimal removal rate of reactive golden yellow SNE dye obtained by response surface methodology was 99.59%, and the optimal adsorption time, temperature, concentration of dye, and cross-linked cationic starch dosage were 14.3 min, 39°C, 100 mg/L, and 0.7 g/L, respectively. The adsorption of SNE by cross-linked cationic starch conformed to pseudo-second-order kinetics and the Langmuir isothermal adsorption model. The equilibrium adsorption capacity from pseudo-second-order kinetics and the maximum adsorption capacity from Langmuir isotherm model were 123.76 and 208.77 mg/g at 308.15 K, separately. In addition, this adsorption was an endothermic process.

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47

Šárka, E., Z. Kruliš, J. Kotek, L. Růžek, K. Voříšek, J. Koláček, K. Hrušková, M. Růžková, and O. Ekrt. " Composites containing acetylated wheat B-starch for agriculture applications." Plant, Soil and Environment 58, No. 8 (August 21, 2012): 354–59. http://dx.doi.org/10.17221/287/2012-pse.

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Native and acetylated B-starch was used in biodegradable films after blending with either poly-(ε-caprolactone) (PCL) or ethylene vinyl acetate copolymer (EVA). The following mechanical characteristics of prepared films were derived from the stress-strain curves: Young modulus, yield stress, stress-at-break and strain-at-break. Acetylation of starch molecules in the composites reduced the degradation rate in compost. Optical microscopy, combined with the image analysis system NIS-Elements completed with extended depth of focus (EDF) module, was used to study the PCL/starch and EVA/starch films surface morphology during composting. Parameters of the compost used for film exposition were measured.

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48

Maikrang, Kamol, Klanarong Sriroth, Kunruedee Sangseethong, and Amnat Jarerat. "Preparation and Characterization of Enzymatically-Treated Granular Cassava Starch and Poly(butylene adipate-co-terephthalate) Blends." Advanced Materials Research 550-553 (July 2012): 1503–12. http://dx.doi.org/10.4028/www.scientific.net/amr.550-553.1503.

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Raw cassava starch was treated with α-amylase and amyloglucosidase in aqueous solution under annealing condition to obtain starch granules with rough and porous surfaces. Many different pits and pores formed by the activity of the enzymes on the surface granules and were observed by scanning electron microscopy (SEM). The obtained starch granules with rough surfaces were mechanically blended with poly(butylenes adipate-co-terephthalate)(PBAT) at different ratios by using a single screw extruder. The results showed that the samples comprised of enzymatically treated starch blends had higher elongation than those comprised of untreated starch blends. At 10% starch content, the treated starch/PBAT blend had about 37.55% more elongation than the untreated starch/PBAT blend. This resulted in the improved compatibility of the starch granules and PBAT matrix in the blends as confirmed by SEM.

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Liu, Qingting, Xiaoping Li, and Joerg Fettke. "Starch Granules in Arabidopsis thaliana Mesophyll and Guard Cells Show Similar Morphology but Differences in Size and Number." International Journal of Molecular Sciences 22, no. 11 (May 26, 2021): 5666. http://dx.doi.org/10.3390/ijms22115666.

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Transitory starch granules result from complex carbon turnover and display specific situations during starch synthesis and degradation. The fundamental mechanisms that specify starch granule characteristics, such as granule size, morphology, and the number per chloroplast, are largely unknown. However, transitory starch is found in the various cells of the leaves of Arabidopsis thaliana, but comparative analyses are lacking. Here, we adopted a fast method of laser confocal scanning microscopy to analyze the starch granules in a series of Arabidopsis mutants with altered starch metabolism. This allowed us to separately analyze the starch particles in the mesophyll and in guard cells. In all mutants, the guard cells were always found to contain more but smaller plastidial starch granules than mesophyll cells. The morphological properties of the starch granules, however, were indiscernible or identical in both types of leaf cells.

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50

Massicotte, H. B., C. A. Ackerley, and R. L. Peterson. "Ontogeny of Alnus rubra – Alpova diplophloeus ectomycorrhizae. II. Transmission electron microscopy." Canadian Journal of Botany 67, no. 1 (January 1, 1989): 201–10. http://dx.doi.org/10.1139/b89-028.

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Ultrastructural features of the two symbionts in ectomycorrhizae formed between Alnus rubra and Alpova diplophloeus change with developmental stage. In the root cap – meristem zone, hyphae penetrate between vacuolated root cap cells and become appressed to epidermal cells containing small vacuoles, plastids with starch, numerous Golgi bodies, mitochondria, and endoplasmic reticulum cisternae. In the young Hartig net zone, hyphae with few vacuoles penetrate between vacuolated epidermal cells that still contain numerous Golgi bodies but now have plastids with small starch grains. Hartig net hyphae begin to branch and eventually form a complex branching system in the mature Hartig net zone. Hartig net hyphae in the basal portion of the ectomycorrhizae synthesize lipid and finally become vacuolated.

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