Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7586305 | Food Chemistry | 2018 | 5 Pages |
Abstract
A simple method for producing donut-shaped starch microparticles by adding ethanol to a heated aqueous slurry of corn starch is presented. The obtained microparticles were analysed by SEM, XRD and DSC. The average size of microparticles was 14.1â¯Â±â¯0.3â¯Î¼m with holes of an average size of 4.6â¯Â±â¯0.2â¯Î¼m. The crystalline arrangement of the microparticles was of a V-type single helix. The change in crystallinity from A-type of the starch granules to a more open structure, where water molecules could penetrate easier within the microparticles, substantially increased their solubility and swelling power. The microparticles exhibited a higher gelatinization temperature and a lower gelatinization enthalpy than did the starch granules. The donut-shaped microparticles were stable for more than 18â¯months and can be used as a carrier of an active compound or as a filler in bioplastics.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Yousof Farrag, Constanza Sabando, Saddys RodrÃguez-Llamazares, Rebeca Bouza, Claudio Rojas, LuÃs Barral,