The use of starch to produce a wide range of products in food and no food application is growing, thanks to the different characteristics and the general versatility of this “biopolymer”. Starch behaviors are different depending on many reasons, first of all the botanical origin, but starch uses, on the other side, depending on specific characteristics. Thus, it is interesting to verify if the combination of two different analytical methodologies, X-ray diffraction and thermal analysis – thermogravimetric and differential – can be considered a good way to receive more information about the own properties of a specific starch. The results obtained from starch samples (maize, rice, wheat and potato starch), analyzed first at room temperature and then dried at 130° C, are shown in the following report.
Diffractometric and thermal analysis to know starch behaviors
AMICARELLI, Vera;
1999-01-01
Abstract
The use of starch to produce a wide range of products in food and no food application is growing, thanks to the different characteristics and the general versatility of this “biopolymer”. Starch behaviors are different depending on many reasons, first of all the botanical origin, but starch uses, on the other side, depending on specific characteristics. Thus, it is interesting to verify if the combination of two different analytical methodologies, X-ray diffraction and thermal analysis – thermogravimetric and differential – can be considered a good way to receive more information about the own properties of a specific starch. The results obtained from starch samples (maize, rice, wheat and potato starch), analyzed first at room temperature and then dried at 130° C, are shown in the following report.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.