Influence of processing methods on starch properties

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Abstract
Native potato starch was prepared using different processing methods. The samples were characterized by wide-angle X-ray scattering (WAXS), optical microscopy, differential scanning calorimetry (DSC), and microhardness. Compression molding of the starch granules led to sintered relatively brittle materials. Here, the amylopectin crystals of the native powder remained grossly preserved. Preparation of dry films from aqueous gels resulted in disintegration of the structure of the native starch granules and in the formation of a new semicrystalline structure comprised of crystallized amylose molecules. Injection molding of native starch was found to be a processing method that gives rise to amorphous materials with superior mechanical properties.