Changes in the Crystallinity Degree of Starch Having Different Types of Crystal Structure after Mechanical Pretreatment.

Karina Dome,Oleg Lomovsky,Aleksey Bychkov,Ekaterina Podgorbunskikh

doi:10.3390/polym12030641

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.

Highlights

Starch is a high-molecular-weight plant-derived polysaccharide that consists of amylose and amylopectin and occurs in many crops, such as potato tubers, corn kernels, and cassava roots [1,2].Starch is an affordable biologically renewable source of feedstock for the food, paper, pharmaceutical, and chemical industries [3,4,5]
The effect of mechanical activation in a planetary ball mill on amorphization of starch depending on the type of its crystalline structure has been studied in this work
The energy consumed for amorphization of starch samples depends on the type of crystalline structure of starch

Summary

Introduction

Starch is a high-molecular-weight plant-derived polysaccharide that consists of amylose and amylopectin and occurs in many crops, such as potato tubers, corn kernels, and cassava roots [1,2]. Starch is an affordable biologically renewable source of feedstock for the food, paper, pharmaceutical, and chemical industries [3,4,5]. Starch-based composites are used in food industry to develop various approaches for preserving and prolonging tastes and smells [7]. Chemical modification of native starch gives rise to products with tailored functional properties, which can be used for manufacturing of biodegradable packaging films, functional foods, etc. Starch consists of two types of polysaccharides. The supramolecular complex of these polysaccharides forms granules that are partially crystalline [12,13]

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