The Influence of Bound Water on the FTIR Characteristics of Starch and Starch Nanocrystals Obtained from Selected Natural Sources

Starch is a natural polymer consisting of amylose and amylopectin. The amylopectin region of starch contains crystalline structures known as starch nanocrystals. These starch nanocrystals can be extracted by acid hydrolysis of the respective native starches. Morphology, the degree of crystallinity a...

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Veröffentlicht in:	Die Stärke 2019-05, Vol.71 (5-6), p.1700026-n/a
Hauptverfasser:	Shivaraju, Vasantha Kumar, Vallayil Appukuttan, Sajeevkumar, , Sunny Kumar
Format:	Artikel
Sprache:	eng
Schlagworte:	Amylopectin Amylose Bound water Crystal structure Crystallinity Crystals Degree of crystallinity Hydrolysis infrared spectrum Morphology Nanocrystals Oryza sativa Packaging materials Physical characteristics Sorghum Starch starch nanocrystals Starches Sulfuric acid thermal properties Wheat
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