Calorimetric analysis of the structural relaxation in partially hydrated amorphous polysaccharides.: II.: Phenomenological study of physical ageing.

被引：41

作者：

Borde, B

Bizot, H

Vigier, G

Buléon, A

机构：

[1] LPCM, Inst Natl Rech Agron, F-44316 Nantes, France

[2] Inst Natl Sci Appl, GEMPPM, F-69621 Villeurbanne, France

来源：

CARBOHYDRATE POLYMERS | 2002年 / 48卷 / 02期

关键词：

differential scanning calorimetry; glass transition temperatures; fictive temperature; physical ageing; structural relaxation;

D O I：

10.1016/S0144-8617(01)00218-1

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Any glassy material stored at a temperature below its glass transition temperature experiences a structural relaxation that occurs as a function of time and temperature. Using Differential Scanning Calorimetry, enthalpy relaxation was studied on a series of hydrated polysaccharides in comparison with synthetic polymers, poly(methyl methacrylate) (PMMA) and poly(vinyl pyrrolidone) (PVP). The ageing kinetics were evaluated from the relaxation function based on the fictive temperature evolution. While extruded starch. equilibrated apparently within the experimental time, amylopectin and phytoglycogen aged slightly faster than PMMA and hydrated PVP without reaching completely their equilibrium. Ageing effects detected after short ageing at very low temperatures (T(g) - 100degreesC) revealed the wideness of the relaxation time spectrum. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：111 / 123

页数：13

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