Nutrition Design Modeling Method Development for Adana Origin Maize Starch Granules by Structural and Elemental Analysis

The granules of Adana origin maize starch were treated with thermal, acidic and amylase enzyme degradation processes and examined using the Field Emission Gun – Scanning Electron Microscope (FEG-SEM) to determine the structure analysis and composition modeling. The morphology deformation of the starch granules in shape, surface and size, and elemental analysis peaks and data were determined upon degradation. The microstructure images resulted the occurrence of stretches and slit cracks on the nanoparticle surface and high carbohydrate carbon elemental compound. The degraded amylopectin layers upon the conversion stages were notably presented with high clarity ever published. Investigation of the treated starch granules presented that the granules presented an explicit swelled, splintered and spherical granules model, and a high carbon carbohydrate nutrition model. The swelling and gelling existence temperature of the starch samples were detected as 69 °C.