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  • Title: Molecular and morphological aspects of annealing-induced stabilization of starch crystallites.
    Author: Gomand SV, Lamberts L, Gommes CJ, Visser RG, Delcour JA, Goderis B.
    Journal: Biomacromolecules; 2012 May 14; 13(5):1361-70. PubMed ID: 22462551.
    Abstract:
    A unique series of potato (mutant) starches with highly different amylopectin/amylose (AP/AM) ratios was annealed in excess water at stepwise increasing temperatures to increase the starch melting (or gelatinization) temperatures in aqueous suspensions. Small-angle X-ray scattering (SAXS) experiments revealed that the lamellar starch crystals gain stability upon annealing via thickening for high-AM starch, whereas the crystal surface energy decreases for AM-free starch. In starches with intermediate AP/AM ratio, both mechanisms occur, but the surface energy reduction mechanism prevails. Crystal thickening seems to be associated with the cocrystallization of AM with AP, leading to very disordered nanomorphologies for which a new SAXS data interpretation scheme needed to be developed. Annealing affects neither the crystal internal structure nor the spherulitic morphology on a micrometer length scale.
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