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Updated: Jun 13, 2026

Analysis and Specification of Starch Granule Size Distributions

Analysis and Specification of Starch Granule Size Distributions

Published on: March 4, 2021

Starches from Different Tiger Nut Varieties: A Comparative Study of Multi-Scale Structural Characteristics,

Youkang Chen¹, Chenghao Liu¹, Zhuqing Zhao¹

¹College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.

Foods (Basel, Switzerland)

|June 12, 2026

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Tiger nut starches from different varieties show significant structural and functional property variations. Higher amylose and crystallinity correlate with better digestive resistance, impacting functional food applications.

Area of Science:

Food Science
Nutritional Biochemistry
Material Science

Background:

Tiger nuts are nutrient-rich, with starch offering potential for low-digestibility food applications.
Varietal differences in tiger nut starch properties are not well-characterized, limiting application development.

Purpose of the Study:

To systematically analyze and compare the multi-scale structures, functional properties, and in vitro digestibility of starches from three distinct tiger nut varieties.
To elucidate the structure-property relationships influencing the functional characteristics of tiger nut starches.

Main Methods:

Comparative analysis of amylose content, granule size distribution (D50), short-range molecular order, and crystalline structure (A-type, relative crystallinity) across tiger nut varieties.
In vitro digestion assays to determine hydrolysis patterns and resistant starch content.

Keywords:

in vitro digestion resistant starch structure–property relationship tiger nut starch

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Last Updated: Jun 13, 2026

Analysis and Specification of Starch Granule Size Distributions

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Published on: March 4, 2021

Transverse Sectioning of Mature Rice (Oryza sativa L.) Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support

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Measurement of gelatinization temperature (Tp) and peak viscosity (PV) using rheological methods.

Main Results:

Significant varietal differences observed in amylose content (22.82-26.99%), granule size (D50 8.66-10.23 μm), and relative crystallinity (25.40-30.60%).
All starches exhibited a two-phase in vitro digestion (rapid 0-30 min, slow 30-120 min) with resistant starch content from 33.55% to 38.31%.
Higher amylose and crystallinity correlated with increased digestive resistance and lower peak viscosity; gelatinization temperature was linked more to granule size.

Conclusions:

Tiger nut varieties possess distinct starch characteristics influencing their functional properties and digestibility.
Understanding these varietal differences is crucial for optimizing the use of tiger nut starches in functional food development.
The study provides valuable data for leveraging tiger nut starches in foods requiring specific digestibility profiles.