Scanning Electron Microscope Study on Gelatinization of Starch Granules in Excess Water

Morphological changes of starch granules from potato and corn were studied by scanning electron microscopy after they were heated progressively to different temperatures in an excess of water. A honeycomb‐like structure was observed within the granules at the gelatinization temperature. It was believed that formation of this structure caused the irreversible, profound swelling and loss of the polarization crosses. Higher temperatures resulted in further swelling and melting which led to strong deformation of the granules, and ultimately the molten granules connected with each other to form a spongelike structure.