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Related Experiment Video

Updated: Jul 17, 2026

Analysis and Specification of Starch Granule Size Distributions

Analysis and Specification of Starch Granule Size Distributions

Published on: March 4, 2021

Nanostructural analysis of starch components by atomic force microscopy.

J M C Dang¹, F Braet, L Copeland

¹Faculty of Agriculture, Food and Natural Resources, The University of Sydney, NSW 2006, Australia.

Journal of Microscopy

|January 6, 2007

Summary

Atomic force microscopy revealed aggregated amylose structures in potato and rice starch, likely due to retrogradation. This technique effectively visualizes starch molecule dimensions and fine structural features.

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Last Updated: Jul 17, 2026

Analysis and Specification of Starch Granule Size Distributions

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Published on: March 4, 2021

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Force Spectroscopy of Single Protein Molecules Using an Atomic Force Microscope

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Published on: February 28, 2019

Area of Science:

Carbohydrate chemistry
Biophysical analysis of biopolymers

Background:

Starch, a polysaccharide, is crucial in food and industrial applications.
Understanding starch's molecular structure is key to optimizing its properties.

Purpose of the Study:

To investigate the morphological and structural characteristics of potato and rice starch.
To assess the utility of atomic force microscopy (AFM) in starch analysis.

Main Methods:

Atomic force microscopy (AFM) was employed to examine starch samples.
Amylose aggregation and amylopectin branching were analyzed.
Degrees of polymerization were calculated from AFM data.

Main Results:

Aggregated amylose structures were observed in both potato and rice starch.
Potato amylopectin presented as a highly branched, extended molecule.
Calculated degrees of polymerization for potato and rice amylose were approximately 1440 and 1860, respectively.

Conclusions:

AFM is a valuable tool for visualizing starch fine structures.
The study provides insights into the molecular dimensions of potato and rice starch components.