Morphological and structural changes of starch during processing by melt blending

The morphological and structural changes of the granule architecture of normal starch during the melt blending in a batch mixer were investigated. Native potato, maize, and chestnut starch with different crystal structures were used as raw materials. Samples obtained at different times of melt blend...

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Bibliographic Details
Published in:Starch ‐ Stärke 2017-09, Vol.69 (9-10), p.n/a
Main Authors: Castaño, Johanna, Rodríguez‐Llamazares, Saddys, Sepúlveda, Erwin, Giraldo, Diego, Bouza, Rebeca, Pozo, Claudio
Format: Article
Language:English
Subjects:
Amylopectin
Chestnut
Corn
Crystalline structure
Crystallinity
Electron microscopy
Light diffraction
Light polarized microscopy
Melt blending
Morphology
Phosphorus
Phosphorus content
Polarized light
Potatoes
Raw materials
Scanning electron microscopy
Starch
Starches
Thermoplastic starch
X-ray diffraction
X-rays
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Summary:The morphological and structural changes of the granule architecture of normal starch during the melt blending in a batch mixer were investigated. Native potato, maize, and chestnut starch with different crystal structures were used as raw materials. Samples obtained at different times of melt blending were characterized by X‐ray diffraction (XRD), scanning electron microscopy (SEM), and polarized light (PL) microscopy techniques. The variation of torque versus time depended on the starch type; the thermo‐plasticization of potato starch (B‐type) occurred in two steps, whereas that of maize (A‐type) and chestnut (C‐type) starches took place in one step. An enhancement of the thermo‐plasticization after 15 min of starch processing was not observed by SEM and PL microscopy. However, the potato starch with longer amylopectin chains and higher phosphorus content presented a higher extent of destructurization when compared with the maize and chestnut starches. The XRD patterns of the plasticized starch samples showed residual and V‐type induced crystallinity, corroborating the partial thermo‐plasticization of starches. The extent of thermo‐plasticization depended on the crystallinity type and phosphorus content of normal starch.
ISSN:0038-9056
1521-379X
DOI:10.1002/star.201600247