Factors affecting crystallization and crystallization kinetics in amorphous corn starch
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 vario...
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Published in | Carbohydrate polymers Vol. 36; no. 2; pp. 143 - 149 |
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Main Authors | , , |
Format | Journal Article |
Language | English |
Published |
Oxford
Elsevier Ltd
1998
Elsevier Science |
Subjects | |
Online Access | Get full text |
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Summary: | 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. |
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ISSN: | 0144-8617 1879-1344 |
DOI: | 10.1016/S0144-8617(98)00024-1 |