An X-ray Scattering Study of Water-Conditioned Injection- Molded Starch during Isothermal Heating

The in situ structure variation of injection molded starch (as processed and after water conditioning)during heat treatment was investigated by means of wideangle X-ray scattering using synchrotron radiation. Results confirm that the crystal structure of potato starch is destroyed after injection mo...

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Detalles Bibliográficos
Autores: Cagiao, M. E., Bayer, R. K., Rueda, Daniel R., Baltá Calleja, Francisco José
Tipo de recurso: artículo
Fecha de publicación:2003
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/79454
Acceso en línea:http://hdl.handle.net/10261/79454
Access Level:acceso abierto
Palabra clave:Injection molding
Polysaccharides
WAXS
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spelling An X-ray Scattering Study of Water-Conditioned Injection- Molded Starch during Isothermal HeatingCagiao, M. E.Bayer, R. K.Rueda, Daniel R.Baltá Calleja, Francisco JoséInjection moldingPolysaccharidesWAXSThe in situ structure variation of injection molded starch (as processed and after water conditioning)during heat treatment was investigated by means of wideangle X-ray scattering using synchrotron radiation. Results confirm that the crystal structure of potato starch is destroyed after injection molding, while as-processed corn starch preserves some degree of crystallinity. This residual crystallinity in corn starch is related to the crystalline Vh form,made of complexes of amylose with lipids. Furthermore,it is shown that both starch types can develop crystallinity by water conditioning: potato starch yields the crystal B-form, while corn starch yields the crystal A-form coexisting with the persistent Vh-form. Upon isothermal heating of samples under vacuum, a rapid decrease of crystallinity, which is a function of both time and treatment temperature, is detected. Crystallinity variations are discussed in terms of water evaporation, the leveling-off values of crystallinity being dependent on the temperature of the isothermal treatment.Peer reviewed201320132003info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://hdl.handle.net/10261/79454reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.1002/app.11636info:eu-repo/semantics/openAccessoai:digital.csic.es:10261/794542026-05-22T06:33:51Z
dc.title.none.fl_str_mv An X-ray Scattering Study of Water-Conditioned Injection- Molded Starch during Isothermal Heating
title An X-ray Scattering Study of Water-Conditioned Injection- Molded Starch during Isothermal Heating
spellingShingle An X-ray Scattering Study of Water-Conditioned Injection- Molded Starch during Isothermal Heating
Cagiao, M. E.
Injection molding
Polysaccharides
WAXS
title_short An X-ray Scattering Study of Water-Conditioned Injection- Molded Starch during Isothermal Heating
title_full An X-ray Scattering Study of Water-Conditioned Injection- Molded Starch during Isothermal Heating
title_fullStr An X-ray Scattering Study of Water-Conditioned Injection- Molded Starch during Isothermal Heating
title_full_unstemmed An X-ray Scattering Study of Water-Conditioned Injection- Molded Starch during Isothermal Heating
title_sort An X-ray Scattering Study of Water-Conditioned Injection- Molded Starch during Isothermal Heating
dc.creator.none.fl_str_mv Cagiao, M. E.
Bayer, R. K.
Rueda, Daniel R.
Baltá Calleja, Francisco José
author Cagiao, M. E.
author_facet Cagiao, M. E.
Bayer, R. K.
Rueda, Daniel R.
Baltá Calleja, Francisco José
author_role author
author2 Bayer, R. K.
Rueda, Daniel R.
Baltá Calleja, Francisco José
author2_role author
author
author
dc.subject.none.fl_str_mv Injection molding
Polysaccharides
WAXS
topic Injection molding
Polysaccharides
WAXS
description The in situ structure variation of injection molded starch (as processed and after water conditioning)during heat treatment was investigated by means of wideangle X-ray scattering using synchrotron radiation. Results confirm that the crystal structure of potato starch is destroyed after injection molding, while as-processed corn starch preserves some degree of crystallinity. This residual crystallinity in corn starch is related to the crystalline Vh form,made of complexes of amylose with lipids. Furthermore,it is shown that both starch types can develop crystallinity by water conditioning: potato starch yields the crystal B-form, while corn starch yields the crystal A-form coexisting with the persistent Vh-form. Upon isothermal heating of samples under vacuum, a rapid decrease of crystallinity, which is a function of both time and treatment temperature, is detected. Crystallinity variations are discussed in terms of water evaporation, the leveling-off values of crystallinity being dependent on the temperature of the isothermal treatment.
publishDate 2003
dc.date.none.fl_str_mv 2003
2013
2013
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/79454
url http://hdl.handle.net/10261/79454
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.1002/app.11636
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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