A transient smectic state during starch gelatinization?
收藏ESRF Portal2028-01-01 更新2026-04-23 收录
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https://doi.esrf.fr/10.15151/ESRF-ES-2250132933
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资源简介：
The gelatinization process (melting) of starch is influenced by the amount of water present in the system. Based on earlier (unpublished) work from our group on the gelatinization of maize starch (with A-type crystallinity), it is suggested that gelatinization produces a transient stage in which the crystalline layers are transformed into smectic ones with comparable density. In this state, there is still some ordering, but these rod-like mesogens are able to move and rotate laterally, resulting in a loss of crystallinity. This feature is believed to ultimately translate into the observed water content dependent gelatinization differences. To consolidate these concepts, similar morphological work on the water content dependent gelatinization of potato starch is required as potato starch displays the B-type starch polymorph with a Bragg reflection related to the interchain packing in the crystallites, which may be preserved in the – for the time being hypothetical - smectic state
提供机构：
KatHolieke Universiteit Leuven, Chemistry Department, Celestijnenlaan 200F Heverlee, 3001 , Leuven, BELGIUM; Katholieke Universiteit Leuven, Lab. for Macromolecular Structural Chemistry, Celestijnenlaan 200F Heverlee, 3001 , Leuven, BELGIUM; KatHolieke Universiteit Leuven, Chemistry Department, Celestijnenlaan 200F, Heverlee, 3001 Leuven, Belgium
创建时间：
2028-01-01
