On the Relationship between Specific Volume and Crystallinity of Starch
- 1 January 1979
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 31 (3), 73-75
- https://doi.org/10.1002/star.19790310302
Abstract
Specific volumes of starch, crystalline portion and amorphous portion are discussed and the crystallinity is calculated from the specific volume. The specific volume of starch is calculated from the density by extrapolation of the moisture content zero. The specific volumes of the amorphous portion seem to be almost the same as that of cellulose. One is 0.673 for potato, waxy corn and waxy rice and the other is 0.684 for sweet potato, tapioca, wheat and corn. The crystallinities of the starches calculated from the specific volumes with a special equation are reported.This publication has 6 references indexed in Scilit:
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- Study on Relative Crystallinity of Moist Potato StarchStarch ‐ Stärke, 1978
- Naegeli amylodextrin and its relationship to starch granule structure. II. Role of water in crystallization of B‐starchBiopolymers, 1972
- The configuration and packing of the chain molecules of native starch as derived from X-ray diffraction of part of a single starch grainBiochimica et Biophysica Acta, 1950
- The Structure of the “B” Modification of Starch from Film and Fiber Diffraction Diagrams1Journal of the American Chemical Society, 1944
- Positions des atomes dans le nouveau modèle spatial de la celluloseHelvetica Chimica Acta, 1937