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

Research output: Contribution to journal › Article › peer-review

57 Scopus citations

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

Access to Document

10.1021/bm049214p

Fingerprint Dive into the research topics of 'Spherulitic crystallization in starch as a model for starch granule initiation'. Together they form a unique fingerprint.

Cite this

@article{6aff7bfeb65e4f0a99ad91342b8d5b27,

title = "Spherulitic crystallization in starch as a model for starch granule initiation",

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.",

author = "Ziegler, {Gregory Ray} and Creek, {John A.} and Runt, {James Patrick}",

year = "2005",

month = may,

day = "1",

doi = "10.1021/bm049214p",

language = "English (US)",

volume = "6",

pages = "1547--1554",

journal = "Biomacromolecules",

issn = "1525-7797",

publisher = "American Chemical Society",

number = "3",

}

TY - JOUR

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.

UR - http://www.scopus.com/inward/record.url?scp=20144362479&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=20144362479&partnerID=8YFLogxK

U2 - 10.1021/bm049214p

DO - 10.1021/bm049214p

M3 - Article

C2 - 15877377

AN - SCOPUS:20144362479

VL - 6

SP - 1547

EP - 1554

JO - Biomacromolecules

JF - Biomacromolecules

SN - 1525-7797

IS - 3

ER -