X-Ray Diffractometric Studies on Starches

Abstract

A linear amylodextrin (average degree of polymerization 12.6) from sweetpotato was crystallized at different temperatures and from different concentrations of solution, and the crystalline type of the recrystallized amylodextrin was examined by X-ray diffraction. It was shown that the crystal type was dependent on the crystallization conditions. The conditions required for the formation of A-, C- and B-type crystals were limited by the following functional relations: 2.5T+C>84, 72<2.5T+C<84, and 2.5T+C<72, respectively, where T is the temperature (°C) at which the amylodextrin was crystallized and C is the concentration (%) of the amylodextrin solution. This relation showed that high temperatures and high concentrations of amylodextrin were favorable for A-type crystal formation and low temperatures and concentrations for B-type crystals, and that the type of crystals formed was more affected by temperature than concentration of the solution.