支链淀粉
淀粉
直链淀粉
显微镜
纳米技术
超分子化学
材料科学
透射电子显微镜
化学
化学工程
食品科学
结晶学
光学
晶体结构
物理
工程类
作者
Wioletta Błaszczak,G. Lewandowicz
出处
期刊:Foods
[Multidisciplinary Digital Publishing Institute]
日期:2020-05-22
卷期号:9 (5): 670-670
被引量:23
摘要
Light microscopy (LM) is commonly used in the study of biological materials to determine the morphology of cells and tissues. The potential of this technique for studying the structure of food products is also recognized but less known. Especially rare are information regarding LM studies of the supramolecular structure of starch. The aim of the work was to fill this gap by providing data on the possibilities for application of LM in starch studies. It was shown that in spite of an enormous progress in the development of microscopic techniques, including both increase of resolution and improvement of image analysis methods, light microscopy still has a huge potential for starch studies. The advantage of LM over other microscopic techniques is the possibility of differentiating between amylose and amylopectin by iodine staining. That makes LM especially useful in the analysis of the process of gelatinization of starch, the extent of molecular dispersion of its macromolecules, and the changes in its structure caused by modification. Moreover, it can be particularly useful for studying the changes in the supramolecular structure of starch in a food product matrix, providing more information than scanning electron microscopy (SEM)–the most common technique used for these purposes.
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