The Fragility of Glassy Corn Starches

Abstract:

The fragility m of starches derived from corn and waxy corn, dried at various temperatures are computed with different water contents and heating rates (1,3,5,7,10, and 15 K/min) using Differential Scanning Calorimetry (DSC) data. Three theoretical approaches namely, Augis & Bennett, Lasocka and Vogel-Fulcher-Tammanni (VFT) are utilized to fit the DSC gelatinization transition temperature, T_gT data to calculate the fragility m. The fragility m at a 7 K/min heating rate, with water contents from 30 to 90% at drying temperature 20 °C for corn starch is in the range 41 to 68, whereas at drying temperature of 100 °C for the same corn starch remains constant around 42. The waxy corn starch having water contents 50 to 90% and at drying temperatures 70 °C and 90 °C, the fragility m is unstable. On the whole, fragility m is in between 39 and 63 and according to the Angell’s criterion (16<m<100) the corn starches are intermediately strong glasses.

• Periodical: Journal of Biomimetics, Biomaterials and Biomedical Engineering (Volume 63)
• Pages: 141-146
• DOI: https://doi.org/10.4028/p-c4ncIK
• Online since: November 2023
• Authors: Vaibhavi H. Mistry, Niravkumar D. Patel, T. Lilly Shanker Rao*, Toluchuri Shanker Rao
• Keywords: Augis & Bennett Method, Corn Starches, Fragility, Lasocka Method, Vogel-Fulcher-Tammanni (VFT) Model

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