Abstract
SUMMARYLow temperature scanning electron microscopy (SEM) and Xâray fluorescent microanalysis were applied to bulk potato tissue samples. Morphological changes and relative distributions for K, P, S and CI were evaluated at various stages of starch gelatinization. Mineral movements into the starch granules were observed as gelatinization took place. Commercially extracted potato starch granules were observed and analysed at low temperatures. Also, these granules were cracked by raising the stage temperature to 153 K. Ice crystal growth appears to induce cracks in a radial and tangential manner along sites of weakness in a pattern that is supportive of the theory of complex starch granule formation.
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