Influence of DE-value on the physicochemical properties of maltodextrin for melt extrusion processes
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- 作者：Natalia Castroa ; b ; Vanessa Durrieua ; b ; Christine Raynauda ; b ; Antoine Rouillya ; b ; Antoine.rouilly@ensiacet.fr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Maltodextrins ; Dextrose equivalent value ; Apparent viscosity ; Glass transition temperature ; Water sorption isotherm ; Molecular weight distribution
- 刊名：Carbohydrate Polymers
- 出版年：2016
- 出版时间：25 June 2016
- 年：2016
- 卷：144
- 期：Complete
- 页码：464-473
- 全文大小：1377 K
文摘
- 5">
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5">Maltodextrins are highly polydisperse materials and present a bimodal molecular weight distribution as determined by SEC.
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Melt viscosity of maltodextrins decreases with the increase of DE-value whatever the plasticizer.
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5">Influence of the DE on glass transition temperature is not linear and differs according to the nature of the plasticizer.
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The hygroscopic behaviour of maltodextrins is complicated and the DE-value alone is not sufficient to explain it.