Institute of Biophotonics, National Yang-Ming University, Taipei, 11221, Taiwan.
Department of Biophysics, School of Life Sciences, Manipal University, Manipal, 576104, India.
Sci Rep. 2017 Apr 6;7:45816. doi: 10.1038/srep45816.
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 two dimensional second harmonic (SH) Stokes images of starch granules. The SH signal from hydrated and dry starch on heating 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.
利用二次谐波产生（SHG）的斯托克斯偏振法研究了加热过程中形态的变化和干淀粉及水合淀粉颗粒的结晶度。提取了各种偏振参数的空间分布，例如偏振度（DOP）、线偏振度（DOLP）和圆偏振度（DOCP），并与淀粉颗粒的二维二次谐波（SH）斯托克斯图像进行了比较。加热时水合淀粉和干淀粉的 SH 信号在 DOLP 和 DOCP 值上有显著差异，表明水合淀粉的支链淀粉超微结构无序程度更大。水合淀粉的详细变性和相转变表明了热加工的显著影响。
