Thermogravimetric research of the extruded and native types of starch
DOI:
https://doi.org/10.15587/1729-4061.2015.33116Keywords:
thermogravimetric analysis, extrusion, starch structure, adsorbed moisture, activation energyAbstract
Most of the literature data, aimed at studying the structural features of native starch contain a large amount of information based on X-ray diffraction, which allows very accurately characterize the structure of starch granules. However, the issue of the number and forms of moisture bonds in the starch composition is still not fully disclosed.
Using thermogravimetric and differential-thermal research methods, the values of the amount of capillary- and adsorption-bound moisture, as well as the values of the activation energy of water molecules in the extruded and native types of starch of different origin were obtained. During the data analysis, a parallel between the type of crystal structure and the amount of capillary- and adsorption-bound moisture for native types of starch was drawn in the paper. The results characterize the influence of crystal structures of the output starch on the properties of extrudates and their amorphous structure.
The results obtained allow a better understanding of the fundamental differences in the technological indicators of native and extruded types of starch.
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