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Étude, par diffraction des rayons X, de I'influence de la cryodessiccation sur la structure cristalline de I'amidon
Author(s) -
Robin Par J. P.,
Duprat F.,
Charbonnière R.,
Guitbot A.
Publication year - 1971
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19710230905
Subject(s) - amylose , starch , wheat starch , maize starch , crystallography , chemistry , potato starch , materials science , food science
Examination on the Influence of Freeze‐Drying on Crystalline Starch Structure by Means of X‐Ray Diffractometry. The influence of freeze‐drying on the crystalline structure of various starches (potato, wheat, maize, waxy maize, manioca, arrow‐root) and wheat amylose has been examined by means of X‐ray diffractometric diagrams. Only the crystalline structure of potato starch is altered by the treatment. A change in structure becomes apparent only, if freeze‐drying is done slowly and if the water content of starch is above 25%, related to d. s. However, a restoration of the original structure of starch is possible, by moistening under certain conditions as described in the text. An explanation for the observations is proposed by means of a new hypothesis on structure organization of starch granules as well as the part of water as a determining factor for organization.