Molecular and Morphological Aspects of Annealing-Induced Stabilization of Starch Crystallites

S.V. Gomand, L. Lamberts, C.J. Gommes, R.G.F. Visser, J.A. Delcour, B. Goderis

Research output: Contribution to journalArticleAcademicpeer-review

34 Citations (Scopus)


A unique series of potato (mutant) starches with highly different amylopectin/amylose (AP/AM) ratios was annealed in excess water at stepwise increasing temperatures to increase the starch melting (or gelatinization) temperatures in aqueous suspensions. Small-angle X-ray scattering (SAXS) experiments revealed that the lamellar starch crystals gain stability upon annealing via thickening for high-AM starch, whereas the crystal surface energy decreases for AM-free starch. In starches with intermediate AP/AM ratio, both mechanisms occur, but the surface energy reduction mechanism prevails. Crystal thickening seems to be associated with the cocrystallization of AM with AP, leading to very disordered nanomorphologies for which a new SAXS data interpretation scheme needed to be developed. Annealing affects neither the crystal internal structure nor the spherulitic morphology on a micrometer length scale.
Original languageEnglish
Pages (from-to)1361-1370
Issue number5
Publication statusPublished - 2012


  • x-ray-scattering
  • intermediate water-content
  • heat-moisture-treatment
  • potato starches
  • physicochemical properties
  • maize starches
  • wheat starches
  • amylose-free
  • polymers
  • gelatinization

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