Enthalpy relaxation and glass to rubber transition of amorphous potato starch formed by ball-milling

被引：46

作者：

Kim, YJ

Suzuki, T

Hagiwara, T

Yamaji, I

Takai, R

机构：

[1] Tokyo Univ Fisheries, Dept Food Sci & Technol, Minato Ku, Tokyo 108, Japan

[2] Philips Tech Ctr, Applicat Lab Ind Elect Div, Minato Ku, Tokyo 108, Japan

来源：

CARBOHYDRATE POLYMERS | 2001年 / 46卷 / 01期

关键词：

potato starch; glass to rubber transition; ball-milling;

D O I：

10.1016/S0144-8617(00)00274-5

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

Ball-milling is known to convert native potato starch into an amorphous state. Using differential scanning calorimetry (DSC) and wide angle X-ray diffraction (WAXD), we demonstrated that the ball-milled amorphous starch exhibits a glass to rubber transition accompanied by a recovery from enthalpy relaxation. Such transition behavior differs from that of the glassy starch formed by heating and subsequent quenching. We further found that the ball-milling process for potato starch enhances the enthalpy and volume relaxation with breaking the crystalline inner native potato starch. In addition, our results suggest that WAXD examination may capture the volume relaxation phenomena of amorphous materials such as starch. (C) 2001 Elsevier Science Ltd. All rights reserved.

引用

页码：1 / 6

页数：6

共 19 条

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[2]

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