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Effect of Various Drying Procedures on the Crystallinity of Starch Isolated from Wheat Grains
Author(s) -
Ahmed M.,
Lelièvre J.
Publication year - 1978
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.19780300303
Subject(s) - crystallinity , starch , freeze drying , polymer , wheat starch , materials science , chemical engineering , food science , annealing (glass) , chemistry , composite material , chromatography , engineering
The crystallinities of starch samples isolated from wheat grains and then subjected to freeze‐drying, vacuum‐oven drying or air‐drying have been measured. The results suggest that whereas freeze‐drying maintains starch in its original form with the other methods an increase in polymer order occurs. The increased order probably arises in an annealing process similar to that found in synthetic polymers.