Effect of water uptake on amorphous inulin properties
Effect of water uptake on amorphous inulin properties
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DOI：
10.1016/j.foodhyd.2008.06.003
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发表时间：
2009-05-01
影响因子：
10.7
通讯作者：
Blecker, Christophe S.
中科院分区：
文献类型：
--
作者：
Ronkart, Sebastien N.;Paquot, Michel;Blecker, Christophe S.
研究了无定形喷雾干燥菊粉在20℃吸水过程中物理性质的变化。用调制差示扫描量热仪(MDSC)和广角X射线散射(WAXS)分别研究了其玻璃化转变温度(T(G))和结晶度指数的变化。根据水含量、结晶和热性质之间的关系，可以在T(G)-水含量状态图中识别出三个区域。区带I以玻璃无定形状态界定菊粉，区带II以液态非晶态菊糖为特征。当T(G)低于20℃时，菊粉结晶并结块，但结晶(区III)不是自发的，延迟了指定的区II。结晶导致了吸热曲线接近T(G)。温度分辨WAXS能够正确地确定MDSC的吸热峰为熔融峰，因为结晶度指数在转变开始温度时最大，在结束温度时降至零。(C)2008爱思唯尔有限公司。保留所有权利。
Physical property changes of amorphous spray-dried inulin were investigated during water uptake at 20 degrees C. Modulated Differential Scanning Calorimetry (MDSC) and Wide Angle X-ray Scattering (WAXS) were used to investigate the evolution of the glass transition temperature (T(g)) and the crystallinity index, respectively. The water content, crystallization and thermal properties relationship enabled the identification of three zones in the T(g)-water content state diagram. Zone I delimited inulin in a glassy amorphous state, while zone II characterized inulin in a liquid amorphous state. Inulin crystallized and caked when T(g) was below the storage temperature of 20 degrees C, but crystallization (zone III) was not spontaneous and was delayed by the defined zone II. The crystallization led to thermograms with an endotherm close to T(g). Temperature-Resolved WAXS allowed to correctly ascertain the MDSC endothermic peak as a melting peak because the crystallinity index was maximal at onset temperature of the transition, and dropped to zero at the endset temperature. (C) 2008 Elsevier Ltd. All rights reserved.