Structural and chemical characterization of rice and potato starch granules using microscopy and spectroscopy

Prarthana V. Kowsik, Nirmal Mazumder

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

Starch is a polysaccharide that plays an important role in our diet and aids in determining the blood glucose levels and is the main source of energy to humans and plants. Starch is broken down by hydrolases which are present in our digestive system. We have used α-amylase for investigating the rate of hydrolysis of rice and potato starch granules. It is found that the hydrolysis depends on the morphology and composition of the starch granules by means of the action of α-amylase. The micro-scale structure of starch granules was observed under an optical microscope and their average sizes were in the range, 1–100 μm. The surface topological structures of starches with micro holes due to the effect of α- amylase were also visualized under scanning electron microscope (SEM). The chemical and structural composition of rice and potato starches before and after hydrolysis is characterized using Fourier-transform infrared (FTIR) and X-ray diffraction (XRD) spectroscopy, respectively. The potato starch is more resistant to α-amylase than rice starch. The XRD spectra of native and hydrolyzed starch granules remain same which suggests that the degradation occurs mostly in amorphous regions but not in crystalline. Compactly bound water in starch was attributed to the sharp band at 1,458 cm−1 in FTIR spectra. Bands at 920–980 cm−1 associated to α-(1–4) glycosidic linkage (C-O-C) and skeletal mode vibrations in both potato and rice starches.

Original languageEnglish
Pages (from-to)1533-1540
Number of pages8
JournalMicroscopy Research and Technique
Volume81
Issue number12
DOIs
Publication statusPublished - 01-12-2018

Fingerprint

potatoes
starches
rice
Solanum tuberosum
Starch
Microscopy
Spectrum Analysis
Microscopic examination
Spectroscopy
microscopy
spectroscopy
Amylases
hydrolysis
Hydrolysis
Fourier Analysis
X-Ray Diffraction
Oryza
Fourier transforms
digestive system
Digestive system

All Science Journal Classification (ASJC) codes

  • Anatomy
  • Histology
  • Instrumentation
  • Medical Laboratory Technology

Cite this

@article{af5b7b5f10d54797ba2158f4e6eee630,
title = "Structural and chemical characterization of rice and potato starch granules using microscopy and spectroscopy",
abstract = "Starch is a polysaccharide that plays an important role in our diet and aids in determining the blood glucose levels and is the main source of energy to humans and plants. Starch is broken down by hydrolases which are present in our digestive system. We have used α-amylase for investigating the rate of hydrolysis of rice and potato starch granules. It is found that the hydrolysis depends on the morphology and composition of the starch granules by means of the action of α-amylase. The micro-scale structure of starch granules was observed under an optical microscope and their average sizes were in the range, 1–100 μm. The surface topological structures of starches with micro holes due to the effect of α- amylase were also visualized under scanning electron microscope (SEM). The chemical and structural composition of rice and potato starches before and after hydrolysis is characterized using Fourier-transform infrared (FTIR) and X-ray diffraction (XRD) spectroscopy, respectively. The potato starch is more resistant to α-amylase than rice starch. The XRD spectra of native and hydrolyzed starch granules remain same which suggests that the degradation occurs mostly in amorphous regions but not in crystalline. Compactly bound water in starch was attributed to the sharp band at 1,458 cm−1 in FTIR spectra. Bands at 920–980 cm−1 associated to α-(1–4) glycosidic linkage (C-O-C) and skeletal mode vibrations in both potato and rice starches.",
author = "Kowsik, {Prarthana V.} and Nirmal Mazumder",
year = "2018",
month = "12",
day = "1",
doi = "10.1002/jemt.23160",
language = "English",
volume = "81",
pages = "1533--1540",
journal = "Microscopy Research and Technique",
issn = "1059-910X",
publisher = "Wiley-Liss Inc.",
number = "12",

}

Structural and chemical characterization of rice and potato starch granules using microscopy and spectroscopy. / Kowsik, Prarthana V.; Mazumder, Nirmal.

In: Microscopy Research and Technique, Vol. 81, No. 12, 01.12.2018, p. 1533-1540.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Structural and chemical characterization of rice and potato starch granules using microscopy and spectroscopy

AU - Kowsik, Prarthana V.

AU - Mazumder, Nirmal

PY - 2018/12/1

Y1 - 2018/12/1

N2 - Starch is a polysaccharide that plays an important role in our diet and aids in determining the blood glucose levels and is the main source of energy to humans and plants. Starch is broken down by hydrolases which are present in our digestive system. We have used α-amylase for investigating the rate of hydrolysis of rice and potato starch granules. It is found that the hydrolysis depends on the morphology and composition of the starch granules by means of the action of α-amylase. The micro-scale structure of starch granules was observed under an optical microscope and their average sizes were in the range, 1–100 μm. The surface topological structures of starches with micro holes due to the effect of α- amylase were also visualized under scanning electron microscope (SEM). The chemical and structural composition of rice and potato starches before and after hydrolysis is characterized using Fourier-transform infrared (FTIR) and X-ray diffraction (XRD) spectroscopy, respectively. The potato starch is more resistant to α-amylase than rice starch. The XRD spectra of native and hydrolyzed starch granules remain same which suggests that the degradation occurs mostly in amorphous regions but not in crystalline. Compactly bound water in starch was attributed to the sharp band at 1,458 cm−1 in FTIR spectra. Bands at 920–980 cm−1 associated to α-(1–4) glycosidic linkage (C-O-C) and skeletal mode vibrations in both potato and rice starches.

AB - Starch is a polysaccharide that plays an important role in our diet and aids in determining the blood glucose levels and is the main source of energy to humans and plants. Starch is broken down by hydrolases which are present in our digestive system. We have used α-amylase for investigating the rate of hydrolysis of rice and potato starch granules. It is found that the hydrolysis depends on the morphology and composition of the starch granules by means of the action of α-amylase. The micro-scale structure of starch granules was observed under an optical microscope and their average sizes were in the range, 1–100 μm. The surface topological structures of starches with micro holes due to the effect of α- amylase were also visualized under scanning electron microscope (SEM). The chemical and structural composition of rice and potato starches before and after hydrolysis is characterized using Fourier-transform infrared (FTIR) and X-ray diffraction (XRD) spectroscopy, respectively. The potato starch is more resistant to α-amylase than rice starch. The XRD spectra of native and hydrolyzed starch granules remain same which suggests that the degradation occurs mostly in amorphous regions but not in crystalline. Compactly bound water in starch was attributed to the sharp band at 1,458 cm−1 in FTIR spectra. Bands at 920–980 cm−1 associated to α-(1–4) glycosidic linkage (C-O-C) and skeletal mode vibrations in both potato and rice starches.

UR - http://www.scopus.com/inward/record.url?scp=85056191660&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85056191660&partnerID=8YFLogxK

U2 - 10.1002/jemt.23160

DO - 10.1002/jemt.23160

M3 - Article

C2 - 30408275

AN - SCOPUS:85056191660

VL - 81

SP - 1533

EP - 1540

JO - Microscopy Research and Technique

JF - Microscopy Research and Technique

SN - 1059-910X

IS - 12

ER -