Three‐Dimensional Computed Tomography Scan of Buckwheat, Corn and Potato Starches—A Short Communication

ABSTRACT The lack of knowledge on fine granular structures of starch granules is the biggest problem that has plagued starch researchers in the last 30 years. In this study, the fine microstructural organizations of buckwheat, corn, and potato starches were analyzed by using a high‐resolution 3D CT (three‐dimensional computed tomography scan). This study pioneers the application of 3D CT in starch structure research. The results revealed a distinct difference in the internal structure of starch granules depending on their source. While corn and tartary buckwheat starch granules contained hollow or extremely low‐density cores, potato starch granules were characterized by a solid and uniform internal texture. 3D CT imaging confirmed the presence of an outer shell surrounding the potato starch granules. The distinction between the growth ring structure and the crystalline regions was delineated and compared in detail. Based on this data, a general structure of the starch granule is speculated. This study will provide an important reference for the study of the fine granular structure. This study will provide an important reference for the study of the fine‐scale structure.