Abstract
ABSTRACTThe effect of freeze drying of high amylopectin starch was determined with samples of starch dispersed in water with or without solubilized sucrose. The X‐ray diffraction data showed that this treatment disrupted crystalline structures of amylopectin and sucrose exposing additional sites for water sorption. This was shown also by sorption isotherms of the starch alone. The Hylon 7‐sucrose freeze‐dried samples produced a greater effect on sorption than did the corresponding Amioca freeze‐dried mixtures. Organic probe analysis of the starch and starch‐sucrose mixtures indicated that high amylose starches were more reactive with polar organic probes than high amylopectin starches when freeze‐dried. Untreated high amylopectin starches were more reactive with probes in agreement with the water sorption data for a more branched polymer.
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