title: Melting behaviour of A- and B-type crystalline starch.
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 greater than 40% w/w A-type spherulites melt at temperatures approximately 20 degrees 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.
authors.affiliation: AFRC Institute of Food Research, Norwich, UK.
authors.forename: M A
authors.initials: MA
authors.lastname: Whittam
authors.forename: T R
authors.initials: TR
authors.lastname: Noel
authors.forename: S G
authors.initials: SG
authors.lastname: Ring
mesh_terms: D000688:Amylose / Q000737:chemistry*; D003460:Crystallization; D013213:Starch / Q000737:chemistry*; D013696:Temperature
chemical_list: D013213:Starch; D000688:Amylose