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

Dome, Karina; Podgorbunskikh, Ekaterina; Bychkov, Aleksey; Lomovsky, O.I.

doi:10.3390/polym12030641

Public

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

Published in Polymers • Mar 12, 2020

Authors:

Karina Dome

Ekaterina Podgorbunskikh

Aleksey Bychkov

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 a...

Subject

Crystallinity

Starch

Materials science

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