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Exploring the surface morphology of developing wheat starch granules by using Atomic Force Microscopy

Waduge, Renuka N ; Xu, Song ; Bertoft, Eric ; Seetharaman, Koushik

Die Stärke, 2013-05, Vol.65 (5), p.398-409 [Periódico revisado por pares]

Weinheim: WILEY‐VCH Verlag

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Título:
Exploring the surface morphology of developing wheat starch granules by using Atomic Force Microscopy
Autor: Waduge, Renuka N ; Xu, Song ; Bertoft, Eric ; Seetharaman, Koushik
Assuntos: Applied sciences ; Atomic force microscopy ; Biological and medical sciences ; Developing starch granules ; Exact sciences and technology ; flowering ; Food industries ; Fundamental and applied biological sciences. Psychology ; Granule architecture ; granules ; humidity ; iodine ; Iodine-starch interaction ; islands ; Natural polymers ; Physicochemistry of polymers ; polymers ; population size ; Starch and polysaccharides ; Starch and starchy product industries ; starch granules ; surface roughness ; vapors ; Wheat starch
É parte de: Die Stärke, 2013-05, Vol.65 (5), p.398-409
Notas: http://dx.doi.org/10.1002/star.201200172
Colour online: See the article online to view Figs. 2-8 in colour.
ArticleID:STAR201200172
ark:/67375/WNG-HJNNH6RT-T
istex:4ABF2A5450255C83BB9FAD565E1D2CCA51C76C52
Colour online
See the article online to view Figs. 2–8 in colour.
Descrição: Wheat starch granules from 7, 14, 21, 28, 35, 42, and 49 days after anthesis (DAA) were imaged using AFM. Starches were scanned in their native form as well as following exposure to iodine vapour in‐situ at 100% humidity. Starch at 7 DAA exhibited only one granule population, while starches at other maturities had two size populations. Starches from all stages of maturation exhibited blocklet structures. Larger fuzzy blocklets were observed at early stages while they became smaller and less fuzzy at subsequent stages of maturity. Furthermore, at all stages, small granules had larger fuzzy blocklets and higher surface roughness than the large granule counterpart; however the surface roughness of both small and large granule fractions decreased gradually with maturation. Amorphous growth ring of starch granules with ∼1 × 1 µm to ∼3 × 6 µm size islands were also observed. In‐situ iodine exposure demonstrated that iodine interacted with glucan polymers in the amorphous background first and then spread over to polymers on top of blocklets. Iodine‐glucan polymer interaction further increased the surface roughness.
Editor: Weinheim: WILEY‐VCH Verlag
Idioma: Inglês;Francês;Alemão

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Exploring the surface morphology of developing wheat starch granules by using Atomic Force Microscopy

Waduge, Renuka N ; Xu, Song ; Bertoft, Eric ; Seetharaman, Koushik

Weinheim: WILEY‐VCH Verlag

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