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 inCarbohydrate polymers Vol. 18; no. 2; pp. 77 - 88
Main Authors Kalichevsky, M.T., Jaroszkiewicz, E.M., Ablett, S., Blanshard, J.M.V., Lillford, P.J.
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 1992
Elsevier Science
Subjects
Applied sciences
Exact sciences and technology
Natural polymers
Physicochemistry of polymers
Starch and polysaccharides
Glass transition
Amylopectin
Water content
Oside polymer
Amorphous polymer
Semicrystalline polymer
Experimental study
Activation energy
Glass transition temperature
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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