Changes in the crystallinity degree of starch having different types of crystal structure after mechanical pretreatment

Karina Dome, Ekaterina Podgorbunskikh, Aleksey Bychkov, Oleg Lomovsky

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)

Abstract

This paper examines the effect of mechanical activation on the amorphization of starch having different types of crystalline structure (A-type corn starch; B-type potato starch; and C-type tapioca starch). Structural properties of the starches were studied by X-ray diffraction analysis. Mechanical activation in a planetary ball mill reduces the degree of crystallinity in proportion to pretreatment duration. C-type tapioca starch was found to have the highest degree of crystallinity. Energy consumed to achieve complete amorphization of the starches having different types of crystalline structure was measured. The kinetic parameters of the process (the effective rate constants) were determined. The rate constant and the strongest decline in the crystallinity degree after mechanical activation change in the following series: C-type starch, A-type starch, and B-type starch.

Original languageEnglish
Article number641
Number of pages12
JournalPolymers
Volume12
Issue number3
DOIs
Publication statusPublished - 12 Mar 2020

Keywords

  • Amorphization
  • Crystalline structure of starch
  • Crystallinity degree
  • Energy expenditure
  • Mechanical activation
  • Rate constant
  • mechanical activation
  • amorphization
  • crystalline structure of starch
  • ENERGY-CONSUMPTION
  • energy expenditure
  • CASSAVA STARCH
  • crystallinity degree
  • PHYSICOCHEMICAL PROPERTIES
  • rate constant
  • CELLULOSE

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