Thermodynamic parameters of the junction zones in thermoreversible maltodextrin gels

The standard breakdown entropy ΔS 0 and Gibbs free energy ΔG 0 of the junction zones in thermally reversible maltodextrin gels are calculated from thermal data as a function of the alignment coefficient P. Based on a value for P ⋍ 170 , ΔS 0 and ΔG 0 are 24 J mol −1 K and 18 kJ mol −1 respectively....

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Bibliographic Details
Published in:Carbohydrate polymers 1990, Vol.12 (3), p.245-253
Main Authors: Schierbaum, F., Reuther, F., Braudo, E.E., Plashchina, I.G., Tolstoguzov, V.B.
Format: Article
Language:English
Subjects:
Applied sciences
Exact sciences and technology
Natural polymers
Physicochemistry of polymers
Starch and polysaccharides
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Summary:The standard breakdown entropy ΔS 0 and Gibbs free energy ΔG 0 of the junction zones in thermally reversible maltodextrin gels are calculated from thermal data as a function of the alignment coefficient P. Based on a value for P ⋍ 170 , ΔS 0 and ΔG 0 are 24 J mol −1 K and 18 kJ mol −1 respectively. The definition range of the equation for calculating ΔS 0 and ΔG 0 ends at P ⋍ 210 . This comes quite near the value P ⋍ 170 for the magnitude of the coherent scattering units in maltodextrin gels as estimated by wide angle X-ray scattering. Maltodextrin gelation is a weakly cooperative process. Because of the low entropic effect, small changes in enthalpy result in the formation of thermodynamically stable gel structures.
ISSN:0144-8617
1879-1344
DOI:10.1016/0144-8617(90)90066-2