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Phase Transitions of Mixtures of Amorphous Polysaccharides and Sugars
Author(s) -
Roos Yrjö,
Karel Marcus
Publication year - 1991
Publication title -
biotechnology progress
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.572
H-Index - 129
eISSN - 1520-6033
pISSN - 8756-7938
DOI - 10.1021/bp00007a008
Subject(s) - plasticizer , maltose , amorphous solid , glass transition , maltotriose , chemistry , maltodextrin , molecular mass , polymer , phase (matter) , sucrose , polysaccharide , chromatography , chemical engineering , materials science , food science , organic chemistry , spray drying , engineering , enzyme
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 ( T g ). All maltodextrins were plasticized by water, and the decrease of T g 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 T g 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.