Self-Assembly of Starch Spherulites as Induced by Inclusion Complexation with Small Ligands - Food Colloids: Self-Assembly and Material Science - page 123

Figure 3 Monitoring spherulitic crystallization in a potato starch dispersion in presence of
d -dodecalactone by DIC and polarized light micrographs at 351C. Images were
taken after various times in DIC mode: (a) 3 min; (b)10 min; (c) 20 min; (d)
60 min; and (e) 24 h. Image (f) was taken after 24 h in polarized light mode.
Scale bars: (a-d), 50 m m; (e,f), 20 m m
contrast mode (results not shown). These structures were not birefringent, but
were similar to the 'ghosts' that are observed after heating of native starch
granules. 19
Finally, the structural reorganization of amylose g-nonalactone spherulites
upon enzymatic degradation by a-amylase at rather low enzyme activity was
investigated. Figure 5 presents the structural changes as followed by iodine