4.6 Review

Crystalline structures of the main components of starch

期刊

CURRENT OPINION IN FOOD SCIENCE
卷 37, 期 -, 页码 107-111

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.cofs.2020.10.002

关键词

-

资金

  1. Laboratorio Nacional de Caracterizacion de Materiales (LANCAM) at Centro de Fisica Aplicada y Tecnologia Avanzada, UNAM-Mexico

向作者/读者索取更多资源

This study conducted X-ray diffraction analysis of crystalline phases in starch, confirming the presence of orthorhombic and hexagonal structures. It provided complete indexing for the orthorhombic and hexagonal structures in starch, aiding in accurate identification of these structures in materials containing starch.
This work reports an X-ray diffraction analysis of the crystalline phases present in starch. Crystallographic studies using Grazing Incidence X-ray Diffraction (GIXRD) were carried out for defatted isolated starches from amaranth and avocado pits. These studies confirm previous ones that reported the occurrence of the A-type orthorhombic and B-type hexagonal structures, in which a partial indexing of the diffraction peaks recorded was reported for the orthorhombic structure. In contrast, the indexing of the diffraction pattern of the hexagonal structure has not been previously reported. The present study provides the identification and a complete indexing of the orthorhombic and hexagonal structures present in starches, which would facilitate the correct identification of these two crystalline structures in materials where starch is present.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.6
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据