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Light Microscopy as a Tool to Evaluate the Functionality of Starch in Food

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 sup...

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Autores principales: Błaszczak, Wioletta, Lewandowicz, Grażyna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278772/
https://www.ncbi.nlm.nih.gov/pubmed/32455966
http://dx.doi.org/10.3390/foods9050670
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author Błaszczak, Wioletta
Lewandowicz, Grażyna
author_facet Błaszczak, Wioletta
Lewandowicz, Grażyna
author_sort Błaszczak, Wioletta
collection PubMed
description 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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spelling pubmed-72787722020-06-12 Light Microscopy as a Tool to Evaluate the Functionality of Starch in Food Błaszczak, Wioletta Lewandowicz, Grażyna Foods Article 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. MDPI 2020-05-22 /pmc/articles/PMC7278772/ /pubmed/32455966 http://dx.doi.org/10.3390/foods9050670 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Błaszczak, Wioletta
Lewandowicz, Grażyna
Light Microscopy as a Tool to Evaluate the Functionality of Starch in Food
title Light Microscopy as a Tool to Evaluate the Functionality of Starch in Food
title_full Light Microscopy as a Tool to Evaluate the Functionality of Starch in Food
title_fullStr Light Microscopy as a Tool to Evaluate the Functionality of Starch in Food
title_full_unstemmed Light Microscopy as a Tool to Evaluate the Functionality of Starch in Food
title_short Light Microscopy as a Tool to Evaluate the Functionality of Starch in Food
title_sort light microscopy as a tool to evaluate the functionality of starch in food
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278772/
https://www.ncbi.nlm.nih.gov/pubmed/32455966
http://dx.doi.org/10.3390/foods9050670
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