Starch granules: a data collection of 40 food species

Abstract

A collection of starch granules synthesized in 40 food plants was assembled. After extraction and purification, samples were subjected to optic and scanning electron microscopy investigations. Detailed images and descriptions of the starch granules are provided, evidencing all their morphological and structural features. In particular, shape, size, position and visibility of the hilum, organization of the lamellae, presence of fissures and surface elements (i.e. pores, pressure facets), density of granules per mg of sample and percentage of amylose content were reported. Generally, the results showed that starch synthesis in organisms belonging to the same species or genus follows conserved patterns, although some differences can be always detected. In conclusion, the present work represents a starch Botanical Atlas fundamental for botanic, archaeological and food quality researches.

Keywords:

• Amylose content
• botanical atlas
• electron scanning microscopy
• light microscopy
• starch granule morphology

Acknowledgements

The authors thank Dr. Donatella Leonardi for her suggestions in SEM analysis and Mr. Roberto Targa for his technical support in image elaboration.