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Electron Microscopy of Starch and Starch Products

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Examination and Analysis of Starch and Starch Products

Abstract

For many years our knowledge of the physical structure and behaviour of starch grains was based on evidence from study with the light microscope. However, with that microscope it is not possible to explore the so-called submicroscopic or ‘fine’ structure of starch. The smallest resolution possible with the light microscope is about 0.2 μm.* Structures with diameters smaller than this value cannot be seen because points closer together than this distance cannot reflect light rays so that all will be in the same phase. Cancellation of rays will occur and there will be no discrete image.

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Author information

Authors and Affiliations

  1. Ministry of Agriculture, Station of Cereal Bio- and Physical Chemistry, National Institute of Agronomical Research, CERDIA, 91305, Massy, France

    D. J. Gallant (Research Officer)

  2. Department of Food Science and Technology, University of California, Davis, California, 95616, USA

    C. Sterling

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  1. D. J. Gallant
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  2. C. Sterling
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J. A. Radley M.Sc., C.Chem., F.S.D.C., F.R.I.C

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Gallant, D.J., Sterling, C. (1976). Electron Microscopy of Starch and Starch Products. In: Radley, J.A. (eds) Examination and Analysis of Starch and Starch Products. Springer, Dordrecht. https://doi.org/10.1007/978-94-010-1332-1_2

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  • DOI: https://doi.org/10.1007/978-94-010-1332-1_2

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