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Nanoscale self-assembly of starch: P...

Creek, John A.

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Nanoscale self-assembly of starch: Phase relations, formation, and structure.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Nanoscale self-assembly of starch: Phase relations, formation, and structure./
作者:	Creek, John A.
面頁冊數:	256 p.
附註:	Source: Dissertation Abstracts International, Volume: 68-10, Section: B, page: 6894.
Contained By:	Dissertation Abstracts International68-10B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3284917
ISBN:	9780549270652

Nanoscale self-assembly of starch: Phase relations, formation, and structure.
Creek, John A.

Nanoscale self-assembly of starch: Phase relations, formation, and structure. - 256 p.

Source: Dissertation Abstracts International, Volume: 68-10, Section: B, page: 6894.

Thesis (Ph.D.)--The Pennsylvania State University, 2007.

This project has been undertaken to develop a fundamental understanding of the spherulitic self-assembly of starch polymers from aqueous solution, both as a model for starch granule initiation in vivo and as a biologically-inspired material with applications in the food and pharmaceutical industries. Botanical starches were observed to form semi-crystalline spherulites from aqueous solution when cooled after a high temperature treatment, and the processes resulting in spherulite formation were investigated.

ISBN: 9780549270652Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Nanoscale self-assembly of starch: Phase relations, formation, and structure.
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245 1 0 $a Nanoscale self-assembly of starch: Phase relations, formation, and structure.
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500 $a Source: Dissertation Abstracts International, Volume: 68-10, Section: B, page: 6894.
502 $a Thesis (Ph.D.)--The Pennsylvania State University, 2007.
520 $a This project has been undertaken to develop a fundamental understanding of the spherulitic self-assembly of starch polymers from aqueous solution, both as a model for starch granule initiation in vivo and as a biologically-inspired material with applications in the food and pharmaceutical industries. Botanical starches were observed to form semi-crystalline spherulites from aqueous solution when cooled after a high temperature treatment, and the processes resulting in spherulite formation were investigated.
520 $a Based on the influence of cooling rate on spherulite formation from a botanical starch, liquid-liquid demixing in competition with crystallization was proposed as the mechanism leading to spherulite formation (summarized in a hypothetical phase diagram). Study of amylose and amylopectin self-assembly demonstrated that the linear polymer plays the primary role in forming spherulites. As a result, the roles of degree of polymerization, concentration, and thermal processing conditions on amylose self-assembly were explored. Thermal properties, final system morphology, and crystalline allomorph were characterized. In all cases the experimental findings supported the proposed phase diagram.
520 $a Finally, the crystalline nanostructure of the spherulites was probed using atomic force microscopy (AFM), revealing a seemingly universal level of structure in crystalline starch materials. This was compared to an existing model of crystallization for synthetic polymers involving a transitional liquid crystalline-like ordering---a comparison that makes sense in light of the known helical structure of starch.
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