Rietveld‐based quantitative phase analysis of B‐type starch crystals subjected to ultrasound and hydrolysis processes

The functional properties of starch could be improved with structural tuning through a number of processing techniques, intensely explored in the past few years by several industries such as food, pharmacology, paper and cosmetics. The current work proposes a model for determining the crystallinity...

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Bibliographic Details
Published in:Journal of applied polymer science 2020-12, Vol.137 (47), p.n/a
Main Authors: Pinto, Camila Costa, Campelo, Pedro Henrique, Michielon de Souza, Sérgio
Format: Article
Language:English
Subjects:
B‐type starch
Cosmetics
Crystal structure
Crystallinity
Crystallites
Food
Hydrolysis
Materials science
Pharmacology
Polymers
Potatoes
powder x‐ray diffraction
Rietveld method
Rietveld refinement
Ultrasonic processing
ultrasound‐assisted
X-ray diffraction
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Summary:The functional properties of starch could be improved with structural tuning through a number of processing techniques, intensely explored in the past few years by several industries such as food, pharmacology, paper and cosmetics. The current work proposes a model for determining the crystallinity of B‐type Starch based only on X‐ray diffraction (XRD) and Rietveld refinement method (RM). A sample of food grade potato starch (described as B‐type Starch) was submitted to structural modifications using high energy ultrasound followed by acid hydrolysis. The sample was thereby studied by powder XRD measurements and later refined using RM. Apparent crystallite sizes were found to be stable after ultrasound processing, while the crystallinity increased 10% after hydrolysis. Hence, this procedure provides an easy and alternative approach for estimating the crystallinity and the crystallite sizes of the starch sample. B‐type starch crystal is stable under ultrasound process; Hydrolysis reduced the organization of the B‐type starch lamellar planes; Rietveld refinement used for the first time to quantify crystallinity in B‐type starch.
ISSN:0021-8995
1097-4628
DOI:10.1002/app.49529