Non‐contact Atomic Force Microscopy of Starch Granules Surface. Part II. Selected Cereal Starches

Abstract

Abstract Atomic Force Microscopy (non‐contact method) was used to examine the surface of starch granules of selected cereals. Depressions which might be typical surface pores or ends of penetrating channels were observed in case of all examined granules. The size and shape of these depressions depended on the botanical origin of the starch. Regions of relatively flat surface without visible structures, pores and protrusions could be detected on the granules studied.