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Investigating starch gelatinization through Stokes vector resolved second harmonic generation microscopy.

Nirmal Mazumder1,2, Lu Yun Xiang3, Jianjun Qiu3,4

  • 1Institute of Biophotonics, National Yang-Ming University, Taipei, 11221, Taiwan. nirmaluva@gmail.com.

Scientific Reports
|April 7, 2017
PubMed
Summary

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This summary is machine-generated.

Heating dry and hydrated starch granules reveals differences in their structure. Hydrated starch shows more disorder in its amylopectin structure, especially during thermal processing.

Area of Science:

  • Biophysics
  • Materials Science
  • Food Science

Background:

  • Starch morphology and crystallinity are crucial for its properties.
  • Understanding thermal transitions in starch is vital for food processing and biomaterial applications.

Purpose of the Study:

  • To investigate the morphological changes and crystallinity of dry and hydrated starch granules during heating.
  • To analyze the ultrastructural differences between dry and hydrated starch using advanced optical techniques.

Main Methods:

  • Utilized second harmonic generation (SHG) based Stokes polarimetry.
  • Extracted and compared spatial distributions of polarization parameters (DOP, DOLP, DOCP).
  • Analyzed two-dimensional second harmonic (SH) Stokes images of starch granules.

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Main Results:

  • Significant differences in degree of linear polarization (DOLP) and degree of circular polarization (DOCP) were observed between hydrated and dry starch upon heating.
  • These differences indicate a greater degree of ultrastructural amylopectin disorder in hydrated starch.
  • Detailed observations of denaturation and phase transitions in hydrated starch were achieved.

Conclusions:

  • Second harmonic generation (SHG) Stokes polarimetry is effective in characterizing starch ultrastructure.
  • Thermal processing significantly influences the structure and properties of hydrated starch.
  • Hydrated starch exhibits greater structural disorder compared to dry starch, particularly concerning amylopectin arrangement.