Changes in the Crystallinity Degree of Starch Having Different Types of Crystal Structure after Mechanical Pretreatment

Abstract

This paper examines the effect of mechanical activation on the amorphization of starch having different types of crystalline structure (<i>A</i>-type corn starch; <i>B</i>-type potato starch; and <i>C</i>-type tapioca starch). Structural properties of the starches were studied by X-ray diffraction analysis. Mechanical activation in a planetary ball mill reduces the degree of crystallinity in proportion to pretreatment duration. <i>C</i>-type tapioca starch was found to have the highest degree of crystallinity. Energy consumed to achieve complete amorphization of the starches having different types of crystalline structure was measured. The kinetic parameters of the process (the effective rate constants) were determined. The rate constant and the strongest decline in the crystallinity degree after mechanical activation change in the following series: <i>C</i>-type starch, <i>A</i>-type starch, and <i>B</i>-type starch.