Abstract
The changes of the morphology during heating and the degree of crystallinity of dry and hydrated starch granules are investigated using second harmonic generation (SHG) based Stokes polarimetry. A spatial distribution of various polarization parameters, such as the degree of polarization (DOP), the degree of linear polarization (DOLP), and the degree of circular polarization (DOCP) are extracted and compared with the 2D second harmonic (SH) Stokes images of starch granules. The SH signal on heating from hydrated and from dry starch differed significantly in DOLP and DOCP values, indicating that hydrated starch has a greater degree of ultrastructural amylopectin disorder. The detail of denaturation and the phase transition of hydrated starch demonstrate the significant influence of thermal processing.
© 2016 Optical Society of America
PDF ArticleMore Like This
Nirmal Mazumder, Jianjun Qiu, and Fu-Jen Kao
FW2C.3 Frontiers in Optics (FiO) 2016
Nirmal Mazumder, Lu Yun-Xiang, Jianjun Qiu, and Fu-Jen Kao
19p_D4_4 JSAP-OSA Joint Symposia (JSAP) 2013
Sotiris Psilodimitrakopoulos, Ivan Amat-Roldan, David Artigas, and Pablo Loza-Alvarez
80860M European Conference on Biomedical Optics (ECBO) 2011