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In situ thermodielectric analysis of the gelatinization mechanism of raw maize starch: An experimental and theoretical approach

journal contribution
posted on 11.01.2019 by Stavros Drakopoulos, J. Karger-Kocsis, Georgios C. Psarras
© 2018, Springer Science+Business Media, LLC, part of Springer Nature. Raw maize starch, initially stored at ambient temperature and relative humidity, was examined by means of Broadband Dielectric Spectroscopy in the temperature range from 30 to 130 °C and in the frequency range from 0.1 Hz to 1 MHz. The α-relaxation processes of amylose and amylopectin were, for the first time, separately recorded and analyzed by employing the electric modulus formalism, while the gelatinization mechanism is discussed and modeled. Molecular dynamics analysis, conducted via the Vogel–Fulcher–Tammann equation, and the Debye and Cole–Cole dielectric function models were employed to further understand the gelatinization process and the dielectric behavior of amylose and amylopectin respectively. In addition, the transformation of V-amylose to free amylose was also observed and discussed.

Funding

The work reported here was supported by the Hungarian Scientific Research Fund (OTKA) through the project K 109409.

History

School

  • Aeronautical, Automotive, Chemical and Materials Engineering

Department

  • Materials

Published in

Journal of Polymers and the Environment

Citation

DRAKOPOULOS, S.X., KARGER-KOCSIS, J. and PSARRAS, G.C., 2019. In situ thermodielectric analysis of the gelatinization mechanism of raw maize starch: An experimental and theoretical approach. Journal of Polymers and the Environment, 27(2), pp 333–342.

Publisher

© Springer

Version

VoR (Version of Record)

Publisher statement

This work is made available according to the conditions of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) licence. Full details of this licence are available at: https://creativecommons.org/licenses/by-nc-nd/4.0/

Publication date

2018-12-06

Notes

This paper is in closed access.

ISSN

1566-2543

Language

en

Exports