Ultrastructural analysis of buckwheat starch components using atomic force microscopy

Suresh Neethirajan*, Kazumi Tsukamoto, Hiroko Kanahara, Shigeru Sugiyama

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

13 Citations (Scopus)

Abstract

Morphological and structural features of buckwheat starch granules and nanocrystals were examined using atomic force microscopy and dynamic light scattering. Partially digested starch granules revealed a clear pattern of growth rings with the central core revealing lamellar structure. Atomic force microscopy and dynamic light scattering experiments revealed that the buckwheat starch granules were polygonal in shape and were in the range of 2 to 19 μm in diameter. The optimized acid hydrolysis process produced nanocrystals with the shape of spherical structure with lengths ranging from 120 to 200 nm, and the diameter from 4 to 30 nm from aqueous suspensions of buckwheat starch solution. The sorption isotherms on buckwheat starch nanocrystal/glycerol composite exhibited a 3-stage transition of moisture in the blending. The biocompatible nature of buckwheat starch nanocrystals and their structural properties make them a promising green nanocomposite material.

Original languageEnglish
Pages (from-to)N2-N7
JournalJournal of Food Science
Volume77
Issue number1
DOIs
Publication statusPublished - 1 Nov 2011
Externally publishedYes

Keywords

  • Atomic force microscopy
  • Bionanocomposites
  • Buckwheat
  • Starch granules
  • Starch nanocrystals

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