Insights into the interior of rice starch granules using microscopy and spectroscopy techniques
Indira G1, Ishita Chakraborty1, Guan-Yu Zhuo2, Sib Sankar Mal3, Krishna Kishore Mahato1, Nirmal Mazumder1*
1Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal, Karnataka, India-576104
2Institute of New Drug Development, China Medical University, Taichung, 40402, Taiwan
3Department of Chemistry, National Institute of Technology, Karnataka, India- 575025
*Corresponding author: nirmaluva@gmail.com
Abstract
Rice (Oryzasativa L.) is the most vital cereals for human consumption and it is India’s major food crop. Starch is the most significant carbohydrates present in the rice and it is composed of amylose and amylopectin. Optical and scanning electron microscopic images revealed the polyhedral shaped starch granules. X-ray diffraction spectroscopy helps to classify starch granules to A-,B-,C-, and V-types based on the characteristic peaks exhibited by the crystalline component amylopectin. A-type starches are generally found in the cereal grains, where amylopectin contributes more to the crystalline nature of starch. Amylopectin being non-centro symmetric component of starch, it is well behaved with second harmonic signals which helps to determine the ordered arrangement of the amylopectin molecule inside starch granule. The gelatinization parameters of starch granule reflects the ordered arrangement of branched amylopectin chains. As amylose-amylopectin ratio plays vital role in determining the cooking parameters of the starchy food, exploiting spectroscopic and advanced microscopic techniques would provide in-detail insights into the structural behavior and alterations of starch.
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Indira G
Ph.D. Scholar, Department of Biophysics, Manipal School of Life Sciences, MAHE, Manipal, Karnataka, India
India
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