Abstract
The influence of cooling rate and quench temperature on the formation of spherulitic morphology in heated mung bean starch is reported. Spherulites were obtained for a wide range of cooling rates (2.5-250 °C/min), provided the system was heated to 180 °C and then cooled below 65 °C. Branched crystalline structures were also observed, as was a gellike morphology. The dissolution temperature for spherulitic material ranged between 100 and 130 °C. A second dissolution endotherm was observed between 130 and 150 °C in systems containing gellike material. Spherulites revealed B-type X-ray diffraction patterns. Spherulitic crystallization of starch following phase separation is proposed as a model for starch granule initiation in vivo.
Original language | English (US) |
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Pages (from-to) | 1547-1554 |
Number of pages | 8 |
Journal | Biomacromolecules |
Volume | 6 |
Issue number | 3 |
DOIs | |
State | Published - May 1 2005 |
All Science Journal Classification (ASJC) codes
- Bioengineering
- Biomaterials
- Polymers and Plastics
- Materials Chemistry