Spherulitic crystallization in starch as a model for starch granule initiation

Gregory Ray Ziegler; John A. Creek; James Patrick Runt

doi:10.1021/bm049214p

Spherulitic crystallization in starch as a model for starch granule initiation

Gregory Ray Ziegler, John A. Creek, James Patrick Runt

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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)
Pages (from-to)	1547-1554
Number of pages	8
Journal	Biomacromolecules
Volume	6
Issue number	3
DOIs	https://doi.org/10.1021/bm049214p
State	Published - May 1 2005

All Science Journal Classification (ASJC) codes

Bioengineering
Biomaterials
Polymers and Plastics
Materials Chemistry

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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.",

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T1 - Spherulitic crystallization in starch as a model for starch granule initiation

AU - Ziegler, Gregory Ray

AU - Creek, John A.

AU - Runt, James Patrick

PY - 2005/5/1

Y1 - 2005/5/1

N2 - 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.

AB - 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.

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Spherulitic crystallization in starch as a model for starch granule initiation

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