Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: 5/28/2006
Publication Date: 9/17/2006
Citation: Felker, F.C., Fanta, G.F. 2006. Selective formation and yield enhancement of spherulites in jet-cooked high-amylose cornstarch dispersions [abstract]. American Association of Cereal Chemists Meetings. p. 171.
Technical Abstract: Previous studies of spherulite formation during slow cooling of excess steam jet-cooked cornstarch dispersions have revealed a diversity of spherulite morphology under different experimental conditions, including different fatty acid species. Those experiments were conducted using stainless steel dewar flasks. We have now observed that a polyethylene liner in the cooling container produces different results, possibly due to the smoother or more hydrophobic surface. As the dispersion cools, relatively large, lobed or spherical spherulites form first at the highest temperature, while smaller toroidal spherulites form at a lower temperature. If the formation of those types of spherulites is minimized by either rapid cooling or by altering the surface of the container, very small spherulites (less than one micron in diameter) predominate. Experiments indicate that temperature during spherulite formation, as well as the fatty acid species present, has an influence on spherulite morphology. The abundant submicron particles formed at lower temperature are being examined as possible nanoparticles for such applications as fillers in plastics, etc.