Spherulitic crystallization in starch as a model for starch granule initiation.
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 degrees C/min), provided the system was heated to 180 degrees C and then cooled below 65 degrees C. Branched crystalline structures were also observed, as was a gellike morphology. The dissolution temperature for spherulitic material ranged between 100 and 130 degrees C. A second dissolution endotherm was observed between 130 and 150 degrees 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.
Ziegler
Gregory R
GR
The Pennsylvania State University, 116 Borland Lab, University Park, Pennsylvania 16801, USA. grz1@psu.edu
Creek
John A
JA
Runt
James
J
D002236:Carbohydrate Conformation; D003080:Cold Temperature; D003460:Crystallization; D007887:Fabaceae; D008956:Models, Chemical; D010316:Particle Size; D013213:Starch / Q000737:chemistry* / Q000302:isolation & purification
D013213:Starch