Effect of water uptake on amorphous inulin properties

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• 作者：Sé ; bastien N. Ronkart ; Michel Paquot ; Christian Fougnies ; Claude Deroanne ; Christophe S. Blecker
• 关键词：Inulin ; Glass transition ; MDSC ; WAXS ; Temperature-Resolved WAXS
• 刊名：Food Hydrocolloids
• 出版年：2009
• 出版时间：May 2009
• 年：2009
• 卷：23
• 期：3
• 页码：922-927
• 全文大小：487 K

文摘

Physical property changes of amorphous spray-dried inulin were investigated during water uptake at 20 °C. Modulated Differential Scanning Calorimetry (MDSC) and Wide Angle X-ray Scattering (WAXS) were used to investigate the evolution of the glass transition temperature (T_g) and the crystallinity index, respectively. The water content, crystallization and thermal properties relationship enabled the identification of three zones in the T_g–water content state diagram. Zone I delimited inulin in a glassy amorphous state, while zone II characterized inulin in a liquid amorphous state. Inulin crystallized and caked when T_g was below the storage temperature of 20 °C, but crystallization (zone III) was not spontaneous and was delayed by the defined zone II. The crystallization led to thermograms with an endotherm close to T_g. Temperature-Resolved WAXS allowed to correctly ascertain the MDSC endothermic peak as a melting peak because the crystallinity index was maximal at onset temperature of the transition, and dropped to zero at the endset temperature.