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Structural Characteristics of Gelatinized Starch
Author(s) -
VarrianoMarston E.,
Zeleznak K.,
Nowotna A.
Publication year - 1985
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.19850371003
Subject(s) - starch , granule (geology) , sublimation (psychology) , dehydration , porosity , chemical engineering , compaction , solvent , economies of agglomeration , materials science , chemistry , polymer chemistry , composite material , organic chemistry , biochemistry , psychology , engineering , psychotherapist
Descriptions and interpretations of gelatinized starch structure are dependent on electron microscopical sample preparation techniques. Complete destruction of starch granule integrity is effected by slow freezing and fast drying procedures. Fast freezing rates and controlled sublimation of ice are necessary for maximum structural preservation. Solvent dehydration methods produce a film on gelatinized starch granule surfaces so that their porous nature is not revealed. In addition, agglomeration and compaction of the fine fibrous network of starch exudate is effected by solvent dehydration techniques.