Melting behaviour of A- and B-type crystalline starch |
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Authors: | M. A. Whittam T. R. Noel S. G. Ring |
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Affiliation: | AFRC Institute of Food Research, Colney Lane, Norwich NR4 7UA, UK |
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Abstract: | The melting behaviour of highly crystalline spherulites, of a short chain amylose DP-15 corresponding to both the A and B polymorphs of starch has been studied as a function of water content. At water contents >40% w/w A-type spherulites melt at temperatures approximately 20°C higher than B spherulites, whilst both crystal forms melt at lower temperatures in the presence of increasing amounts of water. Using the Flory Huggins relationship for polymer crystal melting in the presence of a diluent, it is possible to predict a value for the ideal melting temperature of the dry crystals of 530 K. |
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Keywords: | Amylose crystal melting starch polymorph spherulites |
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