Impact of the crystallisation pathway of inulin on its mono-hydrate to hemi-hydrate thermal transition

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• 作者：Sé ; bastien N. Ronkart ; Claude Deroanne ; Michel Paquot ; Christian Fougnies ; Christophe S. Blecker
• 关键词：Inulin ; Thermal properties ; Hydrate ; Crystallisation
• 刊名：Food Chemistry
• 出版年：2010
• 出版时间：1 March 2010
• 年：2010
• 卷：119
• 期：1
• 页码：317-322
• 全文大小：602 K

文摘

In this paper, we present the thermal properties of two inulins obtained from different crystallisation pathways. One was obtained by fractional precipitation of a saturated inulin solution and the second was from the crystallisation of a solid amorphous inulin. The thermal analyses were conducted by temperature resolved wide angle X-ray scattering (TRWAXS), differential scanning calorimetry (DSC) and thermogravimetry (TG). Although at room temperature both inulins presented similar X-ray diffractogram patterns characteristic of the mono-hydrate polymorph, they differed considerably by their thermal properties. During heating, a difference in the mono-hydrate to the hemi-hydrate polymorph transition occurred. Thermogravimetric analysis suggested a difference in the water mobility inside the material which had an impact on the thermal properties and hydrate transition of the crystalline inulin.