Govindaraju, I.Pallen, S.Umashankar, S.Mal, S.S.Kaniyala Melanthota, S.Mahato, D.R.Zhuo, G.-Y.Mahato, K.K.Mazumder, N.2026-02-052020Microscopy Research and Technique, 2020, 83, 5, pp. 490-4981059910Xhttps://doi.org/10.1002/jemt.23437https://idr.nitk.ac.in/handle/123456789/23927Starch granules from rice and corn were isolated, and their molecular mechanism on interaction with ?-amylase was characterized through biochemical test, microscopic imaging, and spectroscopic measurements. The micro-scale structure of starch granules were observed under an optical microscope and their average size was in the range 1–100 ?m. The surface topological structures of starch with micro-holes due to the effect of ?- amylase were also visualized under scanning electron microscope. The crystallinity was confirmed by X-ray diffraction patterns as well as second-harmonic generation microscopy. The change in chemical bonds before and after hydrolysis of the starch granules by ?- amylase was determined by Fourier transform infrared spectroscopy. Combination of microscopy and spectroscopy techniques relates structural and chemical features that explain starch enzymatic hydrolysis which will provide a valid basis for future studies in food science and insights into the energy transformation dynamics. © 2020 Wiley Periodicals, Inc.AmylasesBond strength (chemical)CrystallinityEnzymatic hydrolysisFourier transform infrared spectroscopyGranulationNonlinear opticsScanning electron microscopyX ray diffractionCorn starchMicroscopic characterizationMolecular mechanismOptical microscopesRice starchScanning electron microscopeScanning electronsSpectroscopic characterizationStarch granulesX- ray diffractionsStarchamylasestarchhydrolysisinfrared spectroscopymaizemetabolismOryzascanning electron microscopyultrastructurealpha-AmylasesHydrolysisMicroscopy, Electron, ScanningSpectroscopy, Fourier Transform InfraredX-Ray DiffractionZea mays