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Nature of crystallinity in native and acid modified starches.

Singh, V. and Ali, S. Z. and Somashekar, R. and Mukherjee, P. S. (2006) Nature of crystallinity in native and acid modified starches. International Journal of Food Properties, 9 (4). pp. 845-854.

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Crystalline characteristics of natural and acid modified starches (from cereals, millets, pulses, roots and tubers) were examined by X-ray diffraction studies. The (hkl) planes were identified using A-, B- and C- type starch cell parameters. The size of crystallite along the direction (hkl) was calculated for all the reflections in the starches. The smallest crystallites (35-56 Angstroms) were observed for the reflections at (2theta) 11.2-11.5, corresponding to the (111) reflection plane, with waxy rice starch showing the lowest value of 35 Angstroms. The largest crystallite size, of the order 200 Angstroms, was observed at 2theta 20.0-20.4, corresponding to the (032) reflection plane, with finger millet starch giving the highest value in the order of 289 Angstroms. Acid modification led to minor changes in 'd' spacing, but crystallite size changed quite considerably. It increased in some, decreased in others, and remained unchanged in a few cases. No uniform pattern was observed with respect to the acid used, the source of starch or the peak at which the changes occurred. In finger millet starch, crystallite size became homogeneous upon acid treatment.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Aug 2008 06:08
Last Modified: 16 May 2012 09:15
URI: http://ir.cftri.com/id/eprint/8095

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