Characterizing the Hydrothermal Behavior of Starch with Dynamic Mechanical Analysis
نویسندگان
چکیده
Starch exists in plants in a granular form, the granules being between 1 and 100 μm in diameter, and has a complex semi-crystalline structure. Starch consists of two polymeric components: amylose, which is an essentially linear α (1→4) linked glucose chain, and amylopectin, which is a branched polymer of α (1→4) linked glucose chains interspersed with α (1→6) branch points. The relative proportions of amorphous and crystalline material in the starch granule, and the arrangement of structure in the granule, have a significant bearing on the behavior of the starch and its response to hydrothermal treatments.2
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