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Granular starch, crystallites

Starch gelatinization is the disruption of molecular orderliness within the starch granule. It results in granular swelling, crystallite melting, loss of birefringence, viscosity development, and solubilization. [Pg.240]

The drive to use starch at higher addition levels requires it to contribute to the expected strength properties. For this to happen, the starch must be disrupted or destructured so that it can form a continuous phase in an extruded matrix. This can be done by extrusion of starch under low moisture conditions, which effects granular fragmentation, melting of hydrogen-bonded crystallites and partial depolymerization. Thermoplastic blends of up to 50% starch and poly(ethylene-co-acrylic acid) (EAA) were produced in the presence of aqueous base, which solubilized EAA and increased its compatibility with starch and urea, which aids in starch gelatinization.147,148... [Pg.640]

See other pages where Granular starch, crystallites is mentioned: [Pg.293]    [Pg.301]    [Pg.301]    [Pg.314]    [Pg.321]    [Pg.323]    [Pg.324]    [Pg.326]    [Pg.326]    [Pg.328]    [Pg.328]    [Pg.328]    [Pg.331]    [Pg.332]    [Pg.235]    [Pg.236]    [Pg.244]    [Pg.248]    [Pg.288]    [Pg.320]    [Pg.327]    [Pg.342]    [Pg.749]    [Pg.751]    [Pg.75]    [Pg.485]    [Pg.138]    [Pg.203]   


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Crystallites

Transitions of Crystallites in Granular Starch

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