PHASE-TRANSITIONS OF MIXTURES OF AMORPHOUS POLYSACCHARIDES AND SUGARS

被引：348

作者：

ROOS, YH

KAREL, M

机构：

[1] Department of Food Science and Center for Advanced Food Technology, Rutgers University, New Brunswick, New Jersey, 08903

来源：

BIOTECHNOLOGY PROGRESS | 1991年 / 7卷 / 01期

关键词：

30;

D O I：

10.1021/bp00007a008

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Maltodextrins of varying molecular weights, maltose, and sucrose were used to study the effect of molecular weight, water plasticization, and composition on glass transition temperature (T(g)). All maltodextrins were plasticized by water, and the decrease of T(g) was linear with water activity over the range of 0.11-0.85. The plasticization effect of water was similar for maltodextrins having various molecular weights. Effects of molecular weight and composition on the T(g) of maltodextrins could be correlated by using relationships reported previously for polymers. The quantitative results obtained can be applied to formulate food and related materials having desired processability and storage stability.

引用

页码：49 / 53

页数：5

共 30 条

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