A scanning electron microscope was used to study the shape and surface details of six cereal starches—five corn varieties, oat, barley, rice, sorghum varieties, and wheat. Considerable information concerning the internal and surface detail seen in the ordinary light microscope can be obtained from comparisons. The extent of surface damage, starch shapes, and some information concerning the internal structure of some of the starches is shown directly with the scanning electron microscope. From such a study, some speculation concerning the internal architecture and development of granules is made.
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2.
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3.
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4.
Boettger, R. M.. National Starch & Chemical Corp., Private communication.
5.
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6.
Hall, David M. and Sayre, Joseph G., A Scanning Electron-Microscope Study of Starch. Part I: Root and Tuber Starches, Textile Res. J.39, 1044-1052 (1969).
7.
Hall, David M. and Sayre, Joseph G., Internal Architecture of Potato and Canna Starch. Part I: Crushing Studies, Textile Res. J.40, 147-157 (1970).
8.
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9.
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10.
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11.
Leach, H., Ibid., p. 297.
12.
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16.
Schoch, T.J., in "Starch: Chemistry & Technology," Vol. II, Eds. R. L. Whistler and E. H. Paschall, N. Y., Academic Press, 1965, Chapter III, p. 79.
17.
Sikorski, J., Private communication.
18.
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Sikorski, J. , et al., A New Preparation Technique for Examination of Polymers in the Scanning Electron Microscope, J. Sci. Inst. ( Journal of Physics E Series 2) 1, 29-31 (1968).
20.
Sjostrom, O.A. , Microscopy of Starches and their Modifications , Ind. Eng. Chem.28, 63-74 (1936).
21.
Watson, Stanley A., in "Starch: Chemistry & Technology," Vol. II, Eds. R. L. Whistler and E. H. Paschall, N. Y., Academic Press, 1965, Chapter I, p. 12.
22.
Wivinis, G.P. and Maywald, E.C., in "Starch: Chemistry and Technology," Vol. II, Eds. R. L. Whistler and E. H. Paschall, N. Y., Academic Press, 1965, pp. 649-685.
23.
Whistler, R.L. , et al., Effect of Drying on the Presence of Cavities in Corn Starch Granules, Cereal Chem.35, 331-336 (1958).
24.
Whistler, R.L. , et al., Effect of Drying on the Physical Properties and Chemical Reactivity of Corn Starch Granules, Cereal Chem.36, 84-90 (1959).
