Caracterización morfológica del granulo de almidón nativo: Apariencia, forma, tamaño y su distribución

Abstract

Size and nature of native starch granules infl uence in its processability as thermoplastic. These characteristics de-pend upon culture practices and world location. Through light microscopy, the native national corn, cassava and potato starch granule was morphologically characterized. There were signifi cant differences in size, shape and sur-face. It was concluded that hilum is preferentially located in the center of granule for fi rst and second sources. In the third is located eccentrically. The corn starch median granular size was in agreement with other authors; in po-tato, it differs. Size distribution in cassava and corn agree with previous experiences.