Jiayu Zheng

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Foods | Free Full-Text | Spotlight on the Multiscale Structural and Physicochemical Properties of Red Adzuki Bean Starch through Partial Amylose Removal Combined with Hydrochloric Acid

Sep 7, 2023 | mdpi.com | Xinyue Liu |Zhuangzhuang Sun |Wenqing Zhao |Jiayu Zheng

4. Discussion 4.1. Morphological CharacteristicsMicroscopic images of the native and deamylose- and hydrochloric-acid-treated red adzuki bean starch granules are shown in Figure 1. The SEM showed that most native red adzuki bean starch granules had smooth oval or kidney-shaped surfaces. At the same time, a few had raised surfaces with prominent internal grooves or even cracks.

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