2021
DOI: 10.1016/j.cofs.2020.10.002
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Crystalline structures of the main components of starch

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Cited by 139 publications
(47 citation statements)
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“…The XRD pattern for potato starch contained diffraction peaks (2θ) at 5.59°, 15.12°, 17.21°, 19.54°, 22.40°, 23.90°, and 26.27° ( Figure 6 ), which correspond to the B-type crystalline structure of potato starch [ 40 , 41 , 42 ]. The potato starch used in this study showed a crystallinity index (Xc) of 0.47.…”
Section: Resultsmentioning
confidence: 99%
“…The XRD pattern for potato starch contained diffraction peaks (2θ) at 5.59°, 15.12°, 17.21°, 19.54°, 22.40°, 23.90°, and 26.27° ( Figure 6 ), which correspond to the B-type crystalline structure of potato starch [ 40 , 41 , 42 ]. The potato starch used in this study showed a crystallinity index (Xc) of 0.47.…”
Section: Resultsmentioning
confidence: 99%
“…It indicated that pigeon pea starches have a type CA diffraction pattern. Rodriguez-Garcia et al (2021) reported that the XRD diffractogram peaks can determine the crystalline phase of starch. A peak at about 5.6° 2θ shows that pigeon pea starches contain hexagonal phase, while peaks at around 15°, 17°, 18°, and 23° 2θ show that pigeon pea starches contain orthorhombic phase.…”
Section: Xrd Pattern Of Pigeon Pea Starchesmentioning
confidence: 99%
“…Starch is a complex microparticle consisting of two primary components, amylose and amylopectin, usually accompanied by water, lipids, phospholipids, soluble and insoluble fiber, and some minerals (Rodriguez-Garcia et al 2021). Starch is a renewable substance with some biological properties like biocompatibility, nontoxicity, and biodegradability.…”
Section: Introductionmentioning
confidence: 99%
“…Starch is one of the main polysaccharides in plants and has been used extensively in the food industry. Starch is a sub or microparticle formed by lipids, proteins, minerals, water, bonded water, amylose, and amylopectin, and pyroglycans forming orthorhombic and hexagonal crystalline structures [1]. Amylose and amylopectin are glucose polymers that differ in their branching characteristics.…”
Section: Introductionmentioning
confidence: 99%
“…However, during the cooling process, the most considerable number of amylose-lipid complexes are formed and packed into a V-type crystalline structure. However, the model from the crystallographic point of view does not make any physical sense because there is no crystallographic evidence of the formation of this complex, and there is no well-defined peak indexing that reveals the formation of any crystalline structure [1].…”
Section: Introductionmentioning
confidence: 99%