Microscopic and spectroscopic characterization of rice and corn starch
Indira Govindaraju, Sparsha Pallen, Suchitta Umashankar, Sib Sankar Mal, Sindhoora Kaniyala Melanthota, Dhani Ram Mahato, Guan‐Yu Zhuo, Krishna Kishore Mahato, Nirmal Mazumder
Abstract
Starch granules from rice and corn were isolated, and their molecular mechanism on interaction with α-amylase was characterized through biochemical test, microscopic imaging, and spectroscopic measurements. The micro-scale structure of starch granules were observed under an optical microscope and their average size was in the range 1-100 μm. The surface topological structures of starch with micro-holes due to the effect of α- amylase were also visualized under scanning electron microscope. The crystallinity was confirmed by X-ray diffraction patterns as well as second-harmonic generation microscopy. The change in chemical bonds before and after hydrolysis of the starch granules by α- amylase was determined by Fourier transform infrared spectroscopy. Combination of microscopy and spectroscopy techniques relates structural and chemical features that explain starch enzymatic hydrolysis which will provide a valid basis for future studies in food science and insights into the energy transformation dynamics.