Effect of water as a diluent on the glass transition behaviour of malto-oligosaccharides, amylose and amylopectin.
The glass transition behaviour of amorphous malto-oligomers from dimer to hexamer was investigated as a function of diluent (water) concentration using differential scanning calorimetry. The glass transition temperatures of the pure compounds ranged from 364 K for maltose to 448 K for maltohexaose. At low diluent concentrations the addition of water strongly depressed Tg. From the measurement of Tg and the heat capacity increment, delta Cp, of the transition for the pure compounds it was possible to predict the Tg of the malto-oligomer/water mixtures using a thermodynamic approach developed by Couchman. From the measurements on the malto-oligomers it was possible to obtain, by extrapolation, the high DP limits of delta Cp and Tg, which are appropriate to amylose and amylopectin. The predicted variation of Tg with diluent concentration for these materials was compared with the experimentally observed behaviour.
Orford
P D
PD
Institute of Food Research, Norwich Laboratory, UK.
Parker
R
R
Ring
S G
SG
Smith
A C
AC
D000687:Amylopectin / Q000737:chemistry*; D000688:Amylose / Q000737:chemistry*; D002152:Calorimetry, Differential Scanning; D005898:Glass / Q000737:chemistry; D013696:Temperature; D013816:Thermodynamics; D014867:Water / Q000737:chemistry*
D014867:Water; D000688:Amylose; D000687:Amylopectin