Standard

Changes in the crystallinity degree of starch having different types of crystal structure after mechanical pretreatment. / Dome, Karina; Podgorbunskikh, Ekaterina; Bychkov, Aleksey et al.

In: Polymers, Vol. 12, No. 3, 641, 12.03.2020.

Research output: Contribution to journal › Article › peer-review

Harvard

Dome, K, Podgorbunskikh, E, Bychkov, A & Lomovsky, O 2020, 'Changes in the crystallinity degree of starch having different types of crystal structure after mechanical pretreatment', Polymers, vol. 12, no. 3, 641. https://doi.org/10.3390/polym12030641

APA

Dome, K., Podgorbunskikh, E., Bychkov, A., & Lomovsky, O. (2020). Changes in the crystallinity degree of starch having different types of crystal structure after mechanical pretreatment. Polymers, 12(3), [641]. https://doi.org/10.3390/polym12030641

Vancouver

Dome K, Podgorbunskikh E, Bychkov A, Lomovsky O. Changes in the crystallinity degree of starch having different types of crystal structure after mechanical pretreatment. Polymers. 2020 Mar 12;12(3):641. doi: 10.3390/polym12030641

Author

Dome, Karina ; Podgorbunskikh, Ekaterina ; Bychkov, Aleksey et al. / Changes in the crystallinity degree of starch having different types of crystal structure after mechanical pretreatment. In: Polymers. 2020 ; Vol. 12, No. 3.

BibTeX

@article{c225938c8e9f4ec6bb5654b90a919b97,
title = "Changes in the crystallinity degree of starch having different types of crystal structure after mechanical pretreatment",
abstract = "This paper examines the effect of mechanical activation on the amorphization of starch having different types of crystalline structure (A-type corn starch; B-type potato starch; and C-type tapioca starch). Structural properties of the starches were studied by X-ray diffraction analysis. Mechanical activation in a planetary ball mill reduces the degree of crystallinity in proportion to pretreatment duration. C-type tapioca starch was found to have the highest degree of crystallinity. Energy consumed to achieve complete amorphization of the starches having different types of crystalline structure was measured. The kinetic parameters of the process (the effective rate constants) were determined. The rate constant and the strongest decline in the crystallinity degree after mechanical activation change in the following series: C-type starch, A-type starch, and B-type starch.",
keywords = "Amorphization, Crystalline structure of starch, Crystallinity degree, Energy expenditure, Mechanical activation, Rate constant, mechanical activation, amorphization, crystalline structure of starch, ENERGY-CONSUMPTION, energy expenditure, CASSAVA STARCH, crystallinity degree, PHYSICOCHEMICAL PROPERTIES, rate constant, CELLULOSE",
author = "Karina Dome and Ekaterina Podgorbunskikh and Aleksey Bychkov and Oleg Lomovsky",
note = "Publisher Copyright: {\textcopyright} 2020 by the authors. Copyright: Copyright 2020 Elsevier B.V., All rights reserved.",
year = "2020",
month = mar,
day = "12",
doi = "10.3390/polym12030641",
language = "English",
volume = "12",
journal = "Polymers",
issn = "2073-4360",
publisher = "MDPI AG",
number = "3",

}

RIS

TY - JOUR

T1 - Changes in the crystallinity degree of starch having different types of crystal structure after mechanical pretreatment

AU - Dome, Karina

AU - Podgorbunskikh, Ekaterina

AU - Bychkov, Aleksey

AU - Lomovsky, Oleg

N1 - Publisher Copyright: © 2020 by the authors. Copyright: Copyright 2020 Elsevier B.V., All rights reserved.

PY - 2020/3/12

Y1 - 2020/3/12

N2 - This paper examines the effect of mechanical activation on the amorphization of starch having different types of crystalline structure (A-type corn starch; B-type potato starch; and C-type tapioca starch). Structural properties of the starches were studied by X-ray diffraction analysis. Mechanical activation in a planetary ball mill reduces the degree of crystallinity in proportion to pretreatment duration. C-type tapioca starch was found to have the highest degree of crystallinity. Energy consumed to achieve complete amorphization of the starches having different types of crystalline structure was measured. The kinetic parameters of the process (the effective rate constants) were determined. The rate constant and the strongest decline in the crystallinity degree after mechanical activation change in the following series: C-type starch, A-type starch, and B-type starch.

AB - This paper examines the effect of mechanical activation on the amorphization of starch having different types of crystalline structure (A-type corn starch; B-type potato starch; and C-type tapioca starch). Structural properties of the starches were studied by X-ray diffraction analysis. Mechanical activation in a planetary ball mill reduces the degree of crystallinity in proportion to pretreatment duration. C-type tapioca starch was found to have the highest degree of crystallinity. Energy consumed to achieve complete amorphization of the starches having different types of crystalline structure was measured. The kinetic parameters of the process (the effective rate constants) were determined. The rate constant and the strongest decline in the crystallinity degree after mechanical activation change in the following series: C-type starch, A-type starch, and B-type starch.

KW - Amorphization

KW - Crystalline structure of starch

KW - Crystallinity degree

KW - Energy expenditure

KW - Mechanical activation

KW - Rate constant

KW - mechanical activation

KW - amorphization

KW - crystalline structure of starch

KW - ENERGY-CONSUMPTION

KW - energy expenditure

KW - CASSAVA STARCH

KW - crystallinity degree

KW - PHYSICOCHEMICAL PROPERTIES

KW - rate constant

KW - CELLULOSE

UR - http://www.scopus.com/inward/record.url?scp=85082722232&partnerID=8YFLogxK

U2 - 10.3390/polym12030641

DO - 10.3390/polym12030641

M3 - Article

C2 - 32178224

AN - SCOPUS:85082722232

VL - 12

JO - Polymers

JF - Polymers

SN - 2073-4360

IS - 3

M1 - 641

ER -

ID: 23951092