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Title: Gelatinization of starch in excess water: Beyond the melting of lamellar crystallites. A combined wide- and small-angle X-ray scattering study
Authors: Vermeylen, Rudi ×
Derycke, Veerle
Delcour, Jan
Goderis, Bart
Reynaers, Harry
Koch, Michel H. J #
Issue Date: Jan-2006
Publisher: Amer chemical soc
Series Title: Biomacromolecules vol:7 issue:9 pages:2624-2630
Abstract: The gelatinization of waxy rice, regular rice, and potato starch suspensions (66% w/w moisture) was investigated by real-time small-angle X-ray scattering (SAXS) and wide-angle X-ray diffraction (WAXD) during heating and by fast ramp differential scanning calorimetry (DSC). The high-angle tail of the SAXS patterns suggested the transition from surface to mass fractal structures in the DSC gelatinization range. Amylose plays a major role in determining the dimensions of the self-similar structures that develop during this process as the characteristic power-law scattering behavior extends to lower scattering angles for regular than for waxy starches. Crystallinity of A-type starches is lost in the temperature region roughly corresponding to the DSC gelatinization range. At the end of the gelatinization endotherm, the B-type potato starch showed residual crystallinity ( WAXD), while SAXS-patterns exhibited features of remaining lamellar stacks. Results indicate that the melting of amylopectin crystallites during gelatinization is accompanied by the (exothermic) formation of amorphous networks.
URI: 
ISSN: 1525-7797
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
Molecular Imaging and Photonics
Chemistry - miscellaneous
Polymer Chemistry and Materials
× corresponding author
# (joint) last author

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