Changes in the Crystallinity Degree of Starch Having Different Types of Crystal Structure after Mechanical Pretreatment

Changes in the Crystallinity Degree of Starch Having Different Types of Crystal Structure after Mechanical Pretreatment

This paper examines the effect of mechanical activation on the amorphization of starch having different types of crystalline structure (<i>A</i>-type corn starch; <i>B</i>-type potato starch; and <i>C</i>-type tapioca starch). Structural properties of the starches...

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Bibliographic Details
Main Authors: Karina Dome, Ekaterina Podgorbunskikh, Aleksey Bychkov, Oleg Lomovsky
Format: Article
Language:English
Published: MDPI AG 2020-03-01
Series:Polymers
Subjects:
crystalline structure of starch
crystallinity degree
amorphization
mechanical activation
rate constant
energy expenditure
Online Access:https://www.mdpi.com/2073-4360/12/3/641

Internet

https://www.mdpi.com/2073-4360/12/3/641

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