THE EFFECT OF FRUCTOSE AND WATER ON THE GLASS-TRANSITION OF AMYLOPECTIN

Mechanical methods (dynamic mechanical thermal analysis and three-point bend tests) and differential scanning calorimetry have been used to study the effect of variations in the amylopectin:fructose ratio on properties in the region of the glass transition temperature (T(g)). The effects of 0-50% (dry basis) fructose content have been studied over a range of water contents between 7 and 27% (of total weight). At and below 20% fructose, the T(g) is reduced in excess of the predictions of a three-component Couchman-Karasz equation, whereas, at higher fructose contents, the sugar glass transition (at that water content) begins to dominate the mechanical properties.