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The crystallinity degrees of starch depending on duration of mechanical activation.
| Sample | Type | Crystallinity Degree, % | |||||
|---|---|---|---|---|---|---|---|
| 0 s | 15 s | 30 s | 45 s | 60 s | 600 s | ||
| Corn Starch | A | 36 ± 2 | 27 ± 2 | 25 ± 2 | 20 ± 1 | 14 ± 1 | <10 2 |
| Potato Starch | B | 29 ± 1 | 26 ± 1 | 22 ± 1 | 17 ± 1 | 13 ± 1 | <10 2 |
| Tapioca Starch | C | 42 ± 1 | 32 ± 1 | 24 ± 1 | 16 ± 1 | 11 ± 1 | <10 2 |
2 <10—completely amorphous.
