Structural and Optical Characterization of Starch Granules Due to the Effect of α-Amylase
DOI:
https://doi.org/10.63635/mrj.v1i1.10Keywords:
Starch, α-Amylase, optical microscopy, X-Ray diffraction, FTIR spectroscopyAbstract
Starch, one of the most prevalent polysaccharides in plants, is a key component of the human diet. It’s morphology and chemical composition can vary depending on the plant species from which it is derived. In this work, we examined starch granules from potato and corn using a range of techniques, including biochemical Dinitrosalicylic Acid Test, optical imaging, and various spectroscopic methods. We also explored the impact of the starch-digesting enzyme α-Amylase on potato and corn starch under different temperature and pH conditions. We observed basic morphology through optical microscopy, analyzed chemical composition using Fourier Transform Infrared Spectroscopy, assessed crystallinity with X-Ray Diffraction and detailed results are reported in this study.
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