Abstract
We conducted a systematic study of the formation of spherulites from amylose-palmitic acid complexes. The independent variables included final heating temperature, intermediate quench temperature, final quench temperature and cooling rates. Spherulites were characterized by different techniques: optical microscopy, scanning electron microscopy, differential scanning calorimetry, X-ray diffraction, transmission electron microscopy and resistant starch content. Three distinct types of spherulite morphology were observed: spherical, sintered ("snowball") and torus/disc shaped. Spherical-shaped particles were formed at higher endpoint heating temperatures and exhibited mixed B+V-type XRD patterns. Torus-shaped spherulites formed from samples heated to 140 °C followed by slow cooling, and exhibited V-6I type XRD patterns. Resistant starch estimated for spherulites formed by heating to 180 °C followed by cooling to 40 °C at 1 °C/min vs. those formed by heating to 140 °C, cooled to 90 °C at 1 °C/min then to 40 °C at 0.04 °C/min was 28% and 39%, respectively. Morphology of the amylose-PA spherulites after resistant starch determination for spherical spherulite shows distinct pores and uneven surface texture. In contrast, the torus-shaped spherulites were degraded with evidence of recrystallization.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 53-64 |
| Number of pages | 12 |
| Journal | Carbohydrate Polymers |
| Volume | 80 |
| Issue number | 1 |
| DOIs | |
| State | Published - Mar 25 2010 |
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All Science Journal Classification (ASJC) codes
- Polymers and Plastics
- Organic Chemistry
- Materials Chemistry
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Preparation of spherulites from amylose-palmitic acid complexes. / Bhosale, Rajesh G.; Ziegler, Gregory Ray.
In: Carbohydrate Polymers, Vol. 80, No. 1, 25.03.2010, p. 53-64.Research output: Contribution to journal › Article
TY - JOUR
T1 - Preparation of spherulites from amylose-palmitic acid complexes
AU - Bhosale, Rajesh G.
AU - Ziegler, Gregory Ray
PY - 2010/3/25
Y1 - 2010/3/25
N2 - We conducted a systematic study of the formation of spherulites from amylose-palmitic acid complexes. The independent variables included final heating temperature, intermediate quench temperature, final quench temperature and cooling rates. Spherulites were characterized by different techniques: optical microscopy, scanning electron microscopy, differential scanning calorimetry, X-ray diffraction, transmission electron microscopy and resistant starch content. Three distinct types of spherulite morphology were observed: spherical, sintered ("snowball") and torus/disc shaped. Spherical-shaped particles were formed at higher endpoint heating temperatures and exhibited mixed B+V-type XRD patterns. Torus-shaped spherulites formed from samples heated to 140 °C followed by slow cooling, and exhibited V-6I type XRD patterns. Resistant starch estimated for spherulites formed by heating to 180 °C followed by cooling to 40 °C at 1 °C/min vs. those formed by heating to 140 °C, cooled to 90 °C at 1 °C/min then to 40 °C at 0.04 °C/min was 28% and 39%, respectively. Morphology of the amylose-PA spherulites after resistant starch determination for spherical spherulite shows distinct pores and uneven surface texture. In contrast, the torus-shaped spherulites were degraded with evidence of recrystallization.
AB - We conducted a systematic study of the formation of spherulites from amylose-palmitic acid complexes. The independent variables included final heating temperature, intermediate quench temperature, final quench temperature and cooling rates. Spherulites were characterized by different techniques: optical microscopy, scanning electron microscopy, differential scanning calorimetry, X-ray diffraction, transmission electron microscopy and resistant starch content. Three distinct types of spherulite morphology were observed: spherical, sintered ("snowball") and torus/disc shaped. Spherical-shaped particles were formed at higher endpoint heating temperatures and exhibited mixed B+V-type XRD patterns. Torus-shaped spherulites formed from samples heated to 140 °C followed by slow cooling, and exhibited V-6I type XRD patterns. Resistant starch estimated for spherulites formed by heating to 180 °C followed by cooling to 40 °C at 1 °C/min vs. those formed by heating to 140 °C, cooled to 90 °C at 1 °C/min then to 40 °C at 0.04 °C/min was 28% and 39%, respectively. Morphology of the amylose-PA spherulites after resistant starch determination for spherical spherulite shows distinct pores and uneven surface texture. In contrast, the torus-shaped spherulites were degraded with evidence of recrystallization.
UR - http://www.scopus.com/inward/record.url?scp=75149184864&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=75149184864&partnerID=8YFLogxK
U2 - 10.1016/j.carbpol.2009.10.069
DO - 10.1016/j.carbpol.2009.10.069
M3 - Article
VL - 80
SP - 53
EP - 64
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
SN - 0144-8617
IS - 1
ER -