Factors affecting crystallization and crystallization kinetics in amorphous corn starch

• Published in: Carbohydrate polymers Vol. 36; no. 2; pp. 143 - 149
• Main Authors: Jouppila, K., Kansikas, J., Roos, Y.H.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 1998; Elsevier Science
• Subjects: Applied sciences; corn starch; crystallization; Crystallization kinetics; Exact sciences and technology; Glass transition; glass transition temperature; kinetics; Natural polymers; Physicochemistry of polymers; Retrogradation; stability; Starch and polysaccharides; Starch crystallization; storage; temperature; water content; X-ray diffraction; Glass transition; X-ray diffraction; Crystallization kinetics; Starch crystallization; Retrogradation; Storage; Concentration effect; Water content; Temperature effect; Oside polymer; Kinetics; Experimental study; Corn starch; Isothermal crystallization
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/S0144-8617(98)00024-1

The levelling-off extent of crystallization and crystallization behaviour in corn starch were studied using an X-ray diffraction technique, taking into account the glass transition temperature range of amorphous corn starch. Amorphous corn starch samples at 60, 70, or 80% solids were stored at various temperatures giving various temperature differences between storage temperature and glass transition temperature ( T − T g ). Corn starch was observed to crystallize into the same crystal form, independent of water content and storage temperature and, therefore, of the T − T g . The Avrami equation was found to be useful in modelling of crystallization kinetics in starch. The data obtained can be used in prediction of stability during storage of starch-containing products with various water contents.