Spherulitic crystallization in starch as a model for starch granule initiation

Gregory Ray Ziegler, John A. Creek, James Patrick Runt

Research output: Contribution to journalArticlepeer-review

64 Scopus citations


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 languageEnglish (US)
Pages (from-to)1547-1554
Number of pages8
Issue number3
StatePublished - May 1 2005

All Science Journal Classification (ASJC) codes

  • Bioengineering
  • Biomaterials
  • Polymers and Plastics
  • Materials Chemistry


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