The glass transition of amylopectin measured by DSC, DMTA and NMR

The glass transition in amorphous amylopectin derived from waxy maize starch, and containing between 10 and 22% water, has been studied using differential scanning calorimetry, dynamic mechanical thermal analysis, the Instron texturometer and nuclear magnetic resonance (both pulsed and solid state N...

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Bibliographic Details
Published in:Carbohydrate polymers 1992, Vol.18 (2), p.77-88
Main Authors: Kalichevsky, M.T., Jaroszkiewicz, E.M., Ablett, S., Blanshard, J.M.V., Lillford, P.J.
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 glass transition in amorphous amylopectin derived from waxy maize starch, and containing between 10 and 22% water, has been studied using differential scanning calorimetry, dynamic mechanical thermal analysis, the Instron texturometer and nuclear magnetic resonance (both pulsed and solid state NMR). The plasticizing effect of water broadly follows the predictions of the Couchman-Karasz equation. The results of the different techniques are compared and the effect of 2–11% crystallinity on the glass transition is investigated.
ISSN:0144-8617
1879-1344
DOI:10.1016/0144-8617(92)90129-E