Spherulitic crystallization in starch as a model for starch granule initiation

The influence of cooling rate and quench temperature on the formation of spherulitic morphology in heated mung bean starch is reported. Spherulites were obtained for a wide range of cooling rates (2.5-250 ° C/min), provided the system was heated to 180 ° C and then cooled below 65 ° C. Branched crystalline structures were also observed, as was a gellike morphology. The dissolution temperature for spherulitic material ranged between 100 and 130 ° C. A second dissolution endotherm was observed between 130 and 150 ° C in systems containing gellike material. Spherulites revealed 13-type X-ray diffraction patterns. Spherulitic crystallization of starch following phase separation is proposed as a model for starch granule initiation in vivo.