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

    VL - 81

    SP - 1533

    EP - 1540

    JO - Microscopy Research and Technique

    JF - Microscopy Research and Technique

    SN - 1059-910X

    IS - 12

    ER -