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Evolution of Crystallinity and Specific Gravity of Potato Starch versus Water Ad‐ and Desorption
Author(s) -
Buléon A.,
Bizot H.,
Delage M. M.,
Multno J. L.
Publication year - 1982
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.19820341102
Subject(s) - crystallinity , sorption , desorption , starch , hysteresis , adsorption , gas pycnometer , water activity , water vapor , chemical engineering , potato starch , diffraction , chemistry , materials science , water content , analytical chemistry (journal) , thermodynamics , crystallography , chromatography , organic chemistry , geology , physics , geotechnical engineering , quantum mechanics , engineering , optics , porosity
Interrelation between water vapour sorption hysteresis on native potato starch and X‐ray diffraction structure analysis has been investigated. The crystallinity appears to be significantly dependent on water content and is modified by the ad‐sorption state. The dependence has been specifically studied for (100) reflexion intensity which increases largely and linearly with hydration and is constantly larger in desorption. The specific gravity measurements obtained by gas comparison and liquid pycnometry have shown significantly higher values in adsorption than in desorption. The facts presented here show the importance: – of water as a necessary compound for the building up of crystalline structure of B starch and – of the mobility of α‐ D ‐glucosidic chains to account for the hysteresis in all three properties studied when observed at equal water content.