TY - JOUR
T1 - Revealing the Structural Organization of Starch From Native Potatoes Using Polarization-Resolved Second Harmonic Generation Microscopy
AU - Kolathur, Kiran Kumar
AU - Bijulal, Nandana
AU - Raju, Gagan
AU - Sarmah, Bhaswati
AU - Baruah, Vishwa Jyoti
AU - Chakraborty, Ishita
AU - Mal, Sib Sankar
AU - Noothalapati, Hemanth
AU - Patil, Ajeetkumar
AU - Zhuo, Guan Yu
AU - Mazumder, Nirmal
N1 - Publisher Copyright:
© 2025 The Author(s). Published by Oxford University Press on behalf of the Microscopy Society of America.
PY - 2025/8/1
Y1 - 2025/8/1
N2 - Starch from a single botanical source can exhibit variations in physicochemical properties in both its native and hydrolyzed forms. This study examined the structural and functional characteristics of starch from five potato varieties of India. In vitro enzymatic hydrolysis was employed to determine the dextrose equivalent profile of each starch type. The amylose content among the five potato varieties ranged from 17.5 and 25%. Optical microscopy revealed that the native starch granules were ovoid or elliptical in shape. X-ray diffraction analysis confirmed the presence of starch crystallinity and identified spectral peaks characteristic of A-type starch crystals in the native form. Fourier transform infrared spectra indicated common stretching and deformation of bonds in all native starches. Differential scanning calorimeter endotherms showed the highest and lowest gelatinization peak temperatures among the starch varieties. Additionally, polarization-resolved second harmonic generation microscopy was employed to image the starch granules and obtain high-resolution structural insights, revealing distinctive patterns of starch crystallinity. The findings of this study can help to optimize the usage of potato starch in food and nonfood industries. Additionally, understanding the control points of starch digestion and genetically tailoring potato varieties with different digestibility profiles could be beneficial for nutraceutical applications.
AB - Starch from a single botanical source can exhibit variations in physicochemical properties in both its native and hydrolyzed forms. This study examined the structural and functional characteristics of starch from five potato varieties of India. In vitro enzymatic hydrolysis was employed to determine the dextrose equivalent profile of each starch type. The amylose content among the five potato varieties ranged from 17.5 and 25%. Optical microscopy revealed that the native starch granules were ovoid or elliptical in shape. X-ray diffraction analysis confirmed the presence of starch crystallinity and identified spectral peaks characteristic of A-type starch crystals in the native form. Fourier transform infrared spectra indicated common stretching and deformation of bonds in all native starches. Differential scanning calorimeter endotherms showed the highest and lowest gelatinization peak temperatures among the starch varieties. Additionally, polarization-resolved second harmonic generation microscopy was employed to image the starch granules and obtain high-resolution structural insights, revealing distinctive patterns of starch crystallinity. The findings of this study can help to optimize the usage of potato starch in food and nonfood industries. Additionally, understanding the control points of starch digestion and genetically tailoring potato varieties with different digestibility profiles could be beneficial for nutraceutical applications.
UR - https://www.scopus.com/pages/publications/105011631703
UR - https://www.scopus.com/pages/publications/105011631703#tab=citedBy
U2 - 10.1093/mam/ozaf010
DO - 10.1093/mam/ozaf010
M3 - Article
AN - SCOPUS:105011631703
SN - 1431-9276
VL - 31
JO - Microscopy and Microanalysis
JF - Microscopy and Microanalysis
IS - 4
M1 - ozaf010
ER -