title: The influence of plasticiser on molecular organisation in dry amylopectin measured by differential scanning calorimetry and solid state nuclear magnetic resonance spectroscopy.
abstract: The interaction of crystalline and amorphous amylopectin with the plasticisers glycerol and ethylene glycol in the absence of water was studied with differential scanning calorimetry (DSC) and solid state NMR. At room temperature glycerol interacts mainly with the amorphous regions, while for ethylene glycol the amylopectin crystallinity does not effect the interaction. After heating the mixtures, an additional immobilisation of the plasticiser occurs.
authors.affiliation: Bijvoet Centre for Biomolecular Research, Utrecht University, The Netherlands.
authors.forename: P H
authors.initials: PH
authors.lastname: Kruiskamp
authors.forename: A L
authors.initials: AL
authors.lastname: Smits
authors.forename: J J
authors.initials: JJ
authors.lastname: van Soest
authors.forename: J F
authors.initials: JF
authors.lastname: Vliegenthart
mesh_terms: D000687:Amylopectin / Q000737:chemistry*; D002152:Calorimetry, Differential Scanning / Q000379:methods; D019855:Ethylene Glycol / Q000737:chemistry*; D005990:Glycerol / Q000737:chemistry*; D009682:Magnetic Resonance Spectroscopy / Q000379:methods*; D010968:Plasticizers / Q000737:chemistry*
chemical_list: D010968:Plasticizers; D000687:Amylopectin; D019855:Ethylene Glycol; D005990:Glycerol