POLYMER-WATER INTERACTION OF MALTODEXTRINS .3. NON-FREEZABLE WATER IN MALTODEXTRIN SOLUTIONS AND GELS

The non‐freezability of a portion of the water in maltodextrin solutions and gels was taken as a measure for polymer‐water interactions. The amount of non‐freezable water was determined by measuring the melting enthalpy of freezable water in dependence on polymer concentration by means of DSC. The amount of non‐freezable water or the water binding capacity of the maltodextrins depends on their mean molecular mass and distribution of molecular masses. The higher the P̄n the higher is the amount of non‐freezable water at high polymer concentrations. The aggregation of polysaccharide molecules does not change the amount of non‐freezable water. The gelation in connection with phase separation effects only a weak change in the mobility of free freezable water. Overriding and accidental physical and chemical variables of influence are discussed with respect to the totality of polymer‐water interactions in maltodextrins. Copyright © 1990 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim