Non‐contact Atomic Force Microscopy of Starch Granules Surface. Part I. Potato and Tapioca Starches
Lesław Juszczak, Teresa Fortuna, F. Krok
Starch - Stärke
Abstract
Abstract Atomic Force Microscopy (non‐contact method) was used in the present study to investigate the surface of potato and tapioca starch granules. Surface structures and pores or protrusions were observed both in the case of potato and tapioca starches. It was observed that tapioca starch granules seem to be smoother than those of potato starch, however also in the former case surface structures and protrusions were found. Regions of relatively flat surface without visible structures, pores and protrusions could be detected on the granules studied.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
tapioca starch granules are smoother than potato starch granules
“It was observed that tapioca starch granules seem to be smoother than those of potato starch, however also in the former case surface structures and protrusions were found.”
potato and tapioca starch granules have surface structures and protrusions
“Surface structures and pores or protrusions were observed both in the case of potato and tapioca starches.”
potato and tapioca starch granules have regions of relatively flat surface without visible structures, pores and protrusions
“Regions of relatively flat surface without visible structures, pores and protrusions could be detected on the granules studied.”