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In Situ Thermodielectric Analysis of the Gelatinization Mechanism of Raw Maize Starch: An Experimental and Theoretical Approach

  • S. X. Drakopoulos
  • J. Karger-Kocsis
  • G. C. Psarras
Original Paper
  • 23 Downloads

Abstract

Raw maize starch, initially stored at ambient temperature and relative humidity, was examined by means of Broadband Dielectric Spectroscopy in the temperature range from 30 to 130 °C and in the frequency range from 0.1 Hz to 1 MHz. The α-relaxation processes of amylose and amylopectin were, for the first time, separately recorded and analyzed by employing the electric modulus formalism, while the gelatinization mechanism is discussed and modeled. Molecular dynamics analysis, conducted via the Vogel–Fulcher–Tammann equation, and the Debye and Cole–Cole dielectric function models were employed to further understand the gelatinization process and the dielectric behavior of amylose and amylopectin respectively. In addition, the transformation of V-amylose to free amylose was also observed and discussed.

Keywords

Maize starch Gelatinization process Broadband Dielectric Spectroscopy Electric modulus Molecular dynamics 

Notes

Funding

The work reported here was supported by the Hungarian Scientific Research Fund (OTKA) through the project K 109409.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Smart Materials & Nanodielectrics Laboratory, Department of Materials ScienceUniversity of PatrasPatrasGreece
  2. 2.Department of MaterialsLoughborough UniversityLeicestershireEngland, UK
  3. 3.Department of Polymer Engineering, Faculty of Mechanical EngineeringBudapest University of Technology and EconomicsBudapestHungary
  4. 4.MTA–BME Research Group for Composite Science and TechnologyBudapestHungary

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