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Investigating starch gelatinization through Stokes vector resolved second harmonic generation microscopy

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ABSTRACT

The changes of the morphology during heating and the degree of crystallinity of dry and hydrated starch granules are investigated using second harmonic generation (SHG) based Stokes polarimetry. A spatial distribution of various polarization parameters, such as the degree of polarization (DOP), the degree of linear polarization (DOLP), and the degree of circular polarization (DOCP) are extracted and compared with the two dimensional second harmonic (SH) Stokes images of starch granules. The SH signal from hydrated and dry starch on heating differed significantly in DOLP and DOCP values, indicating that hydrated starch has a greater degree of ultrastructural amylopectin disorder. The detail of denaturation and the phase transition of hydrated starch demonstrate the significant influence of thermal processing.

No MeSH data available.


Micrographs of polarization-resolved SHG images.Experimental 2D reconstructed Stokes vectors (S0, S1, S2, S3), DOP, DOLP, and DOCP images of SHG response from hydrated starch granule for the horizontal polarized polarization respectively. The color scale shows the values of each parameter increases from blue to red. (Series of SHG images at various temperature is shown in Supplementary Fig. 1(a)).
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f3: Micrographs of polarization-resolved SHG images.Experimental 2D reconstructed Stokes vectors (S0, S1, S2, S3), DOP, DOLP, and DOCP images of SHG response from hydrated starch granule for the horizontal polarized polarization respectively. The color scale shows the values of each parameter increases from blue to red. (Series of SHG images at various temperature is shown in Supplementary Fig. 1(a)).

Mentions: The detail characterization of SH light from potato starch at different temperatures was performed using Stokes vector based polarimetry. Stokes vectors and polarization parameters are revealed in a pixel by pixel analysis which are visualized in the respective color bar as shown in Fig. 2. The heating conditions of hydrated starch were maintained in the microscope stage (as described in sample preparation). The images are acquired over ten min intervals for six different contrasts with a slow temperature ramp, sufficient photon counts were achieved to model the change in structure with temperature. Figures 3 and 4 compare the change of degree of crystallinity of dry and hydrated starch before and after heating.


Investigating starch gelatinization through Stokes vector resolved second harmonic generation microscopy
Micrographs of polarization-resolved SHG images.Experimental 2D reconstructed Stokes vectors (S0, S1, S2, S3), DOP, DOLP, and DOCP images of SHG response from hydrated starch granule for the horizontal polarized polarization respectively. The color scale shows the values of each parameter increases from blue to red. (Series of SHG images at various temperature is shown in Supplementary Fig. 1(a)).
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC5382894&req=5

f3: Micrographs of polarization-resolved SHG images.Experimental 2D reconstructed Stokes vectors (S0, S1, S2, S3), DOP, DOLP, and DOCP images of SHG response from hydrated starch granule for the horizontal polarized polarization respectively. The color scale shows the values of each parameter increases from blue to red. (Series of SHG images at various temperature is shown in Supplementary Fig. 1(a)).
Mentions: The detail characterization of SH light from potato starch at different temperatures was performed using Stokes vector based polarimetry. Stokes vectors and polarization parameters are revealed in a pixel by pixel analysis which are visualized in the respective color bar as shown in Fig. 2. The heating conditions of hydrated starch were maintained in the microscope stage (as described in sample preparation). The images are acquired over ten min intervals for six different contrasts with a slow temperature ramp, sufficient photon counts were achieved to model the change in structure with temperature. Figures 3 and 4 compare the change of degree of crystallinity of dry and hydrated starch before and after heating.

View Article: PubMed Central - PubMed

ABSTRACT

The changes of the morphology during heating and the degree of crystallinity of dry and hydrated starch granules are investigated using second harmonic generation (SHG) based Stokes polarimetry. A spatial distribution of various polarization parameters, such as the degree of polarization (DOP), the degree of linear polarization (DOLP), and the degree of circular polarization (DOCP) are extracted and compared with the two dimensional second harmonic (SH) Stokes images of starch granules. The SH signal from hydrated and dry starch on heating differed significantly in DOLP and DOCP values, indicating that hydrated starch has a greater degree of ultrastructural amylopectin disorder. The detail of denaturation and the phase transition of hydrated starch demonstrate the significant influence of thermal processing.

No MeSH data available.