Imaging Rice Grains Using Atomic Force Microscopy

• Published in: Journal of cereal science Vol. 37; no. 2; pp. 165 - 170
• Main Authors: Dang, J.M.C, Copeland, L
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.03.2003; Elsevier
• Subjects: amylopectin; atomic force microscopy; atomic force microscopy, starch, rice, Oryza sativa; Biological and medical sciences; Cereal and baking product industries; Food industries; Fundamental and applied biological sciences. Psychology; gelatinization; grains; growth rings; image analysis; Oryza sativa; Starch and starchy product industries; atomic force microscopy, starch, rice, Oryza sativa; Atomic force microscopy; Monocotyledones; Grains; Oryza saliva; Starch; Texture; Oryza sativa; Gramineae; Angiospermae; Cereal; Spermatophyta; Microstructure; Polysaccharide; Rice
• ISSN: 0733-5210; 1095-9963
• DOI: 10.1006/jcrs.2002.0490

Rice (Oryza sativa) grains from different varieties were examined using atomic force microscopy. Images obtained from cross sections of grains showed angular starch structures 3–8μm in size that were arranged in layers approximately 400nm apart. The layers are suggested to represent growth rings of starch granule formation. Cross striations were observed within each layer, and these are suggested to correspond to the blocklets of amorphous and crystalline regions within the starch granule. The blocklets had an average size of 100nm, and are proposed to comprise approximately 280 amylopectin side chain clusters. Rice grains sectioned with water as a lubricating agent appeared to have lost some of the ordered layered structures, whereas there was a total loss of the ordered structure in cooked grains as a result of gelatinisation.