Revealing starch denaturation with stokes vector based SHG microscopy

Nirmal Mazumder; Fu Jen Kao

doi:10.1364/PHOTONICS.2016.W3A.52

Revealing starch denaturation with stokes vector based SHG microscopy

Nirmal Mazumder, Fu Jen Kao

Department of Biophysics, Manipal School of Life Sciences, Manipal

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

Abstract

The changes of the morphology during heating and the degree of crystallinity of dry and hydrated starch granules are investigated using second harmonic generation (SHG) based Stokes polarimetry. A spatial distribution of various polarization parameters, such as the degree of polarization (DOP), the degree of linear polarization (DOLP), and the degree of circular polarization (DOCP) are extracted and compared with the 2D second harmonic (SH) Stokes images of starch granules. The SH signal on heating from hydrated and from dry starch differed significantly in DOLP and DOCP values, indicating that hydrated starch has a greater degree of ultrastructural amylopectin disorder. The detail of denaturation and the phase transition of hydrated starch demonstrate the significant influence of thermal processing.

Original language	English
Title of host publication	International Conference on Fibre Optics and Photonics, Photonics 2016
Publisher	OSA - The Optical Society
ISBN (Print)	9781943580224
DOIs	https://doi.org/10.1364/PHOTONICS.2016.W3A.52
Publication status	Published - 21-07-2014
Event	International Conference on Fibre Optics and Photonics, Photonics 2016 - Kanpur, India Duration: 04-12-2016 → 08-12-2016

Conference

Conference	International Conference on Fibre Optics and Photonics, Photonics 2016
Country/Territory	India
City	Kanpur
Period	04-12-16 → 08-12-16

All Science Journal Classification (ASJC) codes

Electronic, Optical and Magnetic Materials
Mechanics of Materials

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10.1364/PHOTONICS.2016.W3A.52

Cite this

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title = "Revealing starch denaturation with stokes vector based SHG microscopy",

abstract = "The changes of the morphology during heating and the degree of crystallinity of dry and hydrated starch granules are investigated using second harmonic generation (SHG) based Stokes polarimetry. A spatial distribution of various polarization parameters, such as the degree of polarization (DOP), the degree of linear polarization (DOLP), and the degree of circular polarization (DOCP) are extracted and compared with the 2D second harmonic (SH) Stokes images of starch granules. The SH signal on heating from hydrated and from dry starch differed significantly in DOLP and DOCP values, indicating that hydrated starch has a greater degree of ultrastructural amylopectin disorder. The detail of denaturation and the phase transition of hydrated starch demonstrate the significant influence of thermal processing.",

author = "Nirmal Mazumder and Kao, {Fu Jen}",

year = "2014",

month = jul,

day = "21",

doi = "10.1364/PHOTONICS.2016.W3A.52",

language = "English",

isbn = "9781943580224",

booktitle = "International Conference on Fibre Optics and Photonics, Photonics 2016",

publisher = "OSA - The Optical Society",

note = "International Conference on Fibre Optics and Photonics, Photonics 2016 ; Conference date: 04-12-2016 Through 08-12-2016",

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TY - GEN

T1 - Revealing starch denaturation with stokes vector based SHG microscopy

AU - Mazumder, Nirmal

AU - Kao, Fu Jen

PY - 2014/7/21

Y1 - 2014/7/21

N2 - The changes of the morphology during heating and the degree of crystallinity of dry and hydrated starch granules are investigated using second harmonic generation (SHG) based Stokes polarimetry. A spatial distribution of various polarization parameters, such as the degree of polarization (DOP), the degree of linear polarization (DOLP), and the degree of circular polarization (DOCP) are extracted and compared with the 2D second harmonic (SH) Stokes images of starch granules. The SH signal on heating from hydrated and from dry starch differed significantly in DOLP and DOCP values, indicating that hydrated starch has a greater degree of ultrastructural amylopectin disorder. The detail of denaturation and the phase transition of hydrated starch demonstrate the significant influence of thermal processing.

AB - The changes of the morphology during heating and the degree of crystallinity of dry and hydrated starch granules are investigated using second harmonic generation (SHG) based Stokes polarimetry. A spatial distribution of various polarization parameters, such as the degree of polarization (DOP), the degree of linear polarization (DOLP), and the degree of circular polarization (DOCP) are extracted and compared with the 2D second harmonic (SH) Stokes images of starch granules. The SH signal on heating from hydrated and from dry starch differed significantly in DOLP and DOCP values, indicating that hydrated starch has a greater degree of ultrastructural amylopectin disorder. The detail of denaturation and the phase transition of hydrated starch demonstrate the significant influence of thermal processing.

UR - http://www.scopus.com/inward/record.url?scp=85019530379&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85019530379&partnerID=8YFLogxK

U2 - 10.1364/PHOTONICS.2016.W3A.52

DO - 10.1364/PHOTONICS.2016.W3A.52

M3 - Conference contribution

AN - SCOPUS:85019530379

SN - 9781943580224

BT - International Conference on Fibre Optics and Photonics, Photonics 2016

PB - OSA - The Optical Society

T2 - International Conference on Fibre Optics and Photonics, Photonics 2016

Y2 - 4 December 2016 through 8 December 2016

ER -

Revealing starch denaturation with stokes vector based SHG microscopy

Abstract

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