The selective staining of intact and damaged starch granules by safranin o and niagara blue 4B

1952 ◽  
Vol 3 (12) ◽  
pp. 608-612 ◽  
Author(s):  
Frank Baker ◽  
P. N. Hobson
Keyword(s):  
Starch Granules ◽  
Selective Staining ◽  
Damaged Starch ◽  
Safranin O

scholarly journals Starch Granule Size and Morphology of Arabidopsis thaliana Starch-Related Mutants Analyzed during Diurnal Rhythm and Development

Molecules ◽  
2021 ◽  
Vol 26 (19) ◽  
pp. 5859
Author(s):  
Qingting Liu ◽  
Yuan Zhou ◽  
Joerg Fettke
Keyword(s):  
Arabidopsis Thaliana ◽  
Starch Granule ◽  
Granule Size ◽  
High Temporal Resolution ◽  
Starch Granules ◽  
Transitory Starch ◽  
Young Leaves ◽  
Size And Morphology ◽  
Safranin O

Transitory starch plays a central role in the life cycle of plants. Many aspects of this important metabolism remain unknown; however, starch granules provide insight into this persistent metabolic process. Therefore, monitoring alterations in starch granules with high temporal resolution provides one significant avenue to improve understanding. Here, a previously established method that combines LCSM and safranin-O staining for in vivo imaging of transitory starch granules in leaves of Arabidopsis thaliana was employed to demonstrate, for the first time, the alterations in starch granule size and morphology that occur both throughout the day and during leaf aging. Several starch-related mutants were included, which revealed differences among the generated granules. In ptst2 and sex1-8, the starch granules in old leaves were much larger than those in young leaves; however, the typical flattened discoid morphology was maintained. In ss4 and dpe2/phs1/ss4, the morphology of starch granules in young leaves was altered, with a more rounded shape observed. With leaf development, the starch granules became spherical exclusively in dpe2/phs1/ss4. Thus, the presented data provide new insights to contribute to the understanding of starch granule morphogenesis.

Properties of Damaged Starch Granules. III. Microscopy and Particle Size Analysis of Undamaged Granules and Remnants

1994 ◽  
Vol 20 (1) ◽  
pp. 59-67 ◽  
Author(s):  
R.F. Tester ◽  
W.R. Morrison ◽  
M.J. Gidley ◽  
M. Kirkland ◽  
J. Karkalas
Keyword(s):  
Particle Size ◽  
Particle Size Analysis ◽  
Size Analysis ◽  
Starch Granules ◽  
Damaged Starch

scholarly journals Label-Free Fried Starchy Matrix: Investigation by Harmonic Generation Microscopy

Sensors ◽  
2019 ◽  
Vol 19 (9) ◽  
pp. 2024
Author(s):  
Agathe Chouët ◽  
Sylvie Chevallier ◽  
Romain Fleurisson ◽  
Catherine Loisel ◽  
Laurence Dubreil
Keyword(s):  
Harmonic Generation ◽  
Second Harmonic ◽  
Nile Red ◽  
Food Products ◽  
Starch Granules ◽  
Label Free ◽  
Third Harmonic ◽  
Starchy Food ◽  
Innovative Methodology ◽  
Safranin O

An innovative methodology based on non-destructive observation by using harmonic generation microscopy is proposed for detection and location of starch granules and oil in a fried starchy matrix and topography analysis of food products. Specific fluorescent probes were used to label the main biochemical components of the starchy fried matrix, namely starch and oil. Fluorescence of starch and oil respectively stained with Safranin O and Nile red was observed from non-linear microscopy. By using sequential scanning and specific emission filters, it was possible to merge fluorescence and harmonic generation signals. Second harmonic generation (SHG) generated by starch granules was superposed with safranin fluorescence, whereas third harmonic generation (THG), not restricted to the superposition with Nile red fluorescent signal, was used to investigate the topography of the fried product. By these experiments, starch granule mapping and topography of the starchy fried product were obtained without any destructive preparation of the sample. This label-free approach using harmonic generation microscopy is a very promising methodology for microstructure investigation of a large panel of starchy food products.

Milling damage and quality evaluation of wheat.

1961 ◽  
Vol 1 (3) ◽  
pp. 133 ◽  
Author(s):  
HJ Moss
Keyword(s):  
Water Absorption ◽  
Protein Content ◽  
Quality Evaluation ◽  
Strong Relationship ◽  
Starch Granules ◽  
Baking Quality ◽  
Damaged Starch ◽  
Diastatic Activity

The relationships between the diastatic activity, Farinograph water absorption, protein content, and proportion of ruptured starch granules in some samples of experimentally milled flour are discussed. A very strong relationship is established connecting crumb softness and crust colour of bread with the protein content and diastatic activity of the pour from which the bread was baked. Some typical figures for the proportion of damaged starch in four varieties of wheat are shown. In addition the effect of the milling procedure on the degree of starch damage and on the baking quality of some flours is described, while over-milling is shown to lead to false manifestations of strength in physical ksting instruments, and to gluten-bound loaves, due to damage to the protein.

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