Spherulitic crystallization of starch: Influence of botanical origin and extent of thermal treatment

Gregory R. Ziegler; Tor S. Nordmark; Sarah E. Woodling

doi:10.1016/S0268-005X(03)00020-1

Spherulitic crystallization of starch: Influence of botanical origin and extent of thermal treatment

Gregory R. Ziegler, Tor S. Nordmark, Sarah E. Woodling

Research output: Contribution to journal › Article › peer-review

38 Scopus citations

Abstract

Numerous, well-developed spherulites exhibiting strong birefringence were formed in aqueous dispersions of mung bean and potato starch rapidly quenched (150 °C/min) from 180 °C. Ordinary maize starch yielded less numerous, less well-developed, coarse spherulites than did mung bean and potato starch. Acid-modified maize starch yielded large numbers of very round spherulites displaying moderately strong birefringence. Wheat, tapioca and arrowroot starches formed few or very poorly developed spherulites. No spherulitic morphology was observed in oat, rice, or sorghum starch dispersions. Equivocal results were obtained for amaranth and yellow pea starches. Potato and mung bean starches required heating to at least 170 °C before spherulite formation was observed. Acid-modified maize starch formed spherulites after heating to only 160 °C and possibly as low as 150 °C.

Original language	English (US)
Pages (from-to)	487-494
Number of pages	8
Journal	Food Hydrocolloids
Volume	17
Issue number	4
DOIs	https://doi.org/10.1016/S0268-005X(03)00020-1
State	Published - Jul 2003

All Science Journal Classification (ASJC) codes

Food Science
General Chemistry
General Chemical Engineering

Access to Document

10.1016/S0268-005X(03)00020-1

Cite this

@article{ca9f95549bfe4af580d4b447162a33b7,

title = "Spherulitic crystallization of starch: Influence of botanical origin and extent of thermal treatment",

abstract = "Numerous, well-developed spherulites exhibiting strong birefringence were formed in aqueous dispersions of mung bean and potato starch rapidly quenched (150 °C/min) from 180 °C. Ordinary maize starch yielded less numerous, less well-developed, coarse spherulites than did mung bean and potato starch. Acid-modified maize starch yielded large numbers of very round spherulites displaying moderately strong birefringence. Wheat, tapioca and arrowroot starches formed few or very poorly developed spherulites. No spherulitic morphology was observed in oat, rice, or sorghum starch dispersions. Equivocal results were obtained for amaranth and yellow pea starches. Potato and mung bean starches required heating to at least 170 °C before spherulite formation was observed. Acid-modified maize starch formed spherulites after heating to only 160 °C and possibly as low as 150 °C.",

author = "Ziegler, {Gregory R.} and Nordmark, {Tor S.} and Woodling, {Sarah E.}",

year = "2003",

month = jul,

doi = "10.1016/S0268-005X(03)00020-1",

language = "English (US)",

volume = "17",

pages = "487--494",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier B.V.",

number = "4",

}

TY - JOUR

T1 - Spherulitic crystallization of starch

T2 - Influence of botanical origin and extent of thermal treatment

AU - Ziegler, Gregory R.

AU - Nordmark, Tor S.

AU - Woodling, Sarah E.

PY - 2003/7

Y1 - 2003/7

N2 - Numerous, well-developed spherulites exhibiting strong birefringence were formed in aqueous dispersions of mung bean and potato starch rapidly quenched (150 °C/min) from 180 °C. Ordinary maize starch yielded less numerous, less well-developed, coarse spherulites than did mung bean and potato starch. Acid-modified maize starch yielded large numbers of very round spherulites displaying moderately strong birefringence. Wheat, tapioca and arrowroot starches formed few or very poorly developed spherulites. No spherulitic morphology was observed in oat, rice, or sorghum starch dispersions. Equivocal results were obtained for amaranth and yellow pea starches. Potato and mung bean starches required heating to at least 170 °C before spherulite formation was observed. Acid-modified maize starch formed spherulites after heating to only 160 °C and possibly as low as 150 °C.

AB - Numerous, well-developed spherulites exhibiting strong birefringence were formed in aqueous dispersions of mung bean and potato starch rapidly quenched (150 °C/min) from 180 °C. Ordinary maize starch yielded less numerous, less well-developed, coarse spherulites than did mung bean and potato starch. Acid-modified maize starch yielded large numbers of very round spherulites displaying moderately strong birefringence. Wheat, tapioca and arrowroot starches formed few or very poorly developed spherulites. No spherulitic morphology was observed in oat, rice, or sorghum starch dispersions. Equivocal results were obtained for amaranth and yellow pea starches. Potato and mung bean starches required heating to at least 170 °C before spherulite formation was observed. Acid-modified maize starch formed spherulites after heating to only 160 °C and possibly as low as 150 °C.

UR - http://www.scopus.com/inward/record.url?scp=0038361351&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0038361351&partnerID=8YFLogxK

U2 - 10.1016/S0268-005X(03)00020-1

DO - 10.1016/S0268-005X(03)00020-1

M3 - Article

AN - SCOPUS:0038361351

SN - 0268-005X

VL - 17

SP - 487

EP - 494

JO - Food Hydrocolloids

JF - Food Hydrocolloids

IS - 4

ER -

Spherulitic crystallization of starch: Influence of botanical origin and extent of thermal treatment

Abstract

All Science Journal Classification (ASJC) codes

Access to Document

Other files and links

Fingerprint

Cite this