A STUDY OF THE EFFECT OF WATER ON THE GLASS-TRANSITION OF 1/1 MIXTURES OF AMYLOPECTIN, CASEIN AND GLUTEN USING DSC AND DMTA

被引：103

作者：

KALICHEVSKY, MT

BLANSHARD, JMV

机构：

[1] Department of Applied Biochemistry and Food Science, Nottingham University, School of Agriculture, Sutton Bonington, Loughborough

来源：

CARBOHYDRATE POLYMERS | 1992年 / 19卷 / 04期

关键词：

D O I：

10.1016/0144-8617(92)90080-A

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The glass transition temperature (T(g)) and mechanical properties of binary mixtures of the food biopolymers amylopectin. casein and gluten have been studied in the ratio 1:1 in the presence of water. In general these polymers appear to be immiscible. showing two glass transitions due to the two polymers when there is sufficient difference between the T(g)s of the two components. Increasing the water content reduces the T(g) of both components.

引用

页码：271 / 278

页数：8

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