Phase Transitions of Mixtures of Amorphous Polysaccharides and Sugars

Biotechnology Progress - Tập 7 Số 1 - Trang 49-53 - 1991
Yrjö H. Roos1, Marcus Karel1
1Department of Food Science and Center for Advanced Food Technology, Rutgers University, P.O. Box 231, New Brunswick, New Jersey 08903

Tóm tắt

Abstract

Maltodextrins of varying molecular weights, maltose, and sucrose were used to study the effect of molecular weight, water plasticization, and composition on glass transition temperature (Tg). All maltodextrins were plasticized by water, and the decrease of Tg was linear with water activity over the range of 0.11–0.85. The plasticization effect of water was similar for maltodextrins having various molecular weights. Effects of molecular weight and composition on the Tg of maltodextrins could be correlated by using relationships reported previously for polymers. The quantitative results obtained can be applied to formulate food and related materials having desired processability and storage stability.

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