[en] Physical property changes of amorphous spray-dried inulin were investigated during water uptake at 20 degrees C. Modulated Differential Scanning Calorimetry (MDSC) and Wide Angle X-ray Scattering (WAXS) were used to investigate the evolution of the glass transition temperature (T-g) and the crystallinity index, respectively. The water content, crystallization and thermal properties relationship enabled the identification of three zones in the T-g-water content state diagram. Zone I delimited inulin in a glassy amorphous state, while zone II characterized inulin in a liquid amorphous state. Inulin crystallized and caked when T-g was below the storage temperature of 20 degrees C, but crystallization (zone III) was not spontaneous and was delayed by the defined zone II. The crystallization led to thermograms with an endotherm close to T-g. Temperature-Resolved WAXS allowed to correctly ascertain the MDSC endothermic peak as a melting peak because the crystallinity index was maximal at onset temperature of the transition, and dropped to zero at the endset temperature. (C) 2008 Elsevier Ltd. All rights reserved.
Disciplines :
Food science
Author, co-author :
Ronkart, Sebastien N
Paquot, Michel ; Université de Liège - ULiège > Gembloux Agro-Bio Tech
scite shows how a scientific paper has been cited by providing the context of the citation, a classification describing whether it supports, mentions, or contrasts the cited claim, and a label indicating in which section the citation was made.
Bibliography
André, I. (1995). Etudes structurales et dynamiques de l'inuline et de sophoranes cycliques et linéaires. PhD thesis, Université Joseph Fourier, France.
André I., Mazeau K., Tvaroska I., Putaux J.L., Winter W.T., Taravel F.R., et al. Molecular and crystal structures of inulin from electron diffraction data. Macromolecules 29 (1996) 4626-4635
André I., Putaux J.L., Chanzy H., Taravel F.R., Timmermans J.W., and de Wit D. Single crystals of inulin. International Journal of Biological Macromolecules 18 (1996) 195-204
Bhandari B.R., and Howes T. Implication of glass transition for the drying and stability of dried foods. Journal of Food Engineering 40 (1999) 71-79
Blecker C., Chevalier J.-P., Fougnies C., Van Herck J.-C., Deroanne C., and Paquot M. Characterisation of different inulin samples by DSC. Influence of polymerisation degree on melting temperature. Journal of Thermal Analysis and Calorimetry 71 (2003) 215-224
Blecker C., Chevalier J.-P., Van Herck J.-C., Fougnies C., Deroanne C., and Paquot M. Inulin: its physicochemical properties and technological functionality. Recent Research and Development in Agricultural & Food Chemistry 5 (2001) 125-131
Blecker C., Fougnies C., Van Herck J.-C., Chevalier J.-P., and Paquot M. Kinetic study of the acid hydrolysis of various oligofructose samples. Journal of Agricultural and Food Chemistry 50 (2002) 1602-1607
Elmonsef Omar A.M., and Roos Y.H. Water sorption and time-dependent crystallization behaviour of freeze-dried lactose-salt mixtures. LWT - Food Science and Technology 40 (2007) 520-528
Elmonsef Omar A.M., and Roos Y.H. Glass transition and crystallization behaviour of freeze-dried lactose-salt mixtures. LWT - Food Science and Technology 40 (2007) 536-543
Fitzpatrick J.J., Barry K., Cerqueira P.S.M., Iqbal T., O'Neill J., and Roos Y.H. Effect of compositions on the flowability of dairy powders. International Dairy Journal 17 (2007) 383-392
Fougnies C., Damman P., Dosière M., and Koch M.H.J. Time-resolved SAXS, WAXS, and DSC study of melting of poly(aryl ether ether ketone) (PEEK) annealed from the amorphous state. Macromolecules 30 (1997) 1392-1399
Fougnies C., Damman P., Villers D., Dosière M., and Koch M.H.J. Time-resolved SAXS, WAXS, and DSC study of the annealing of poly(aryl ether ether ketone) (PEEK) from the glassy state. Macromolecules 30 (1997) 1385-1391
Haque M.K., Kawai K., and Suzuki T. Glass transition and enthalpy relaxation of amorphous lactose glass. Carbohydrate Research 341 (2006) 1884-1889
Haque M.K., and Roos Y.H. Crystallization and X-ray diffraction of crystals formed in water-plasticized amorphous spray-dried and freeze-dried lactose/protein mixtures. Journal of Food Science 70 (2005) E359-E366
Hébette C.L.M., Delcour J.A., Koch M.H.J., Booten K., Kleppinger R., Mischenko N., et al. Complex melting of semi-crystalline chicory (Cichorium intybus L.) root inulin. Carbohydrate Research 310 (1998) 65-75
Liu Y., Bhandari B., and Zhou W. Glass transition and enthalpy relaxation of amorphous food saccharides: a review. Journal of Agricultural and Food Chemistry 54 (2006) 5701-5717
Marchessault R.H., Bleha T., Deslandes Y., and Revol J.-F. Conformation and crystalline structure of (2 → 1)-β-d-fructofuranan (inulin). Canadian Journal of Chemistry 58 (1980) 2415-2422
Martin O., and Avérous L. Poly(lactic acid): plasticization and properties of biodegradable multiphase systems. Polymer 42 (2001) 6209-6219
Miao S., and Roos Y.H. Crystallization kinetics and X-ray diffraction of crystals formed in amorphous lactose, trehalose, and lactose/trehalose mixtures. Journal of Food Science 70 (2005) E350-E358
Mizuno A., Mitsuiki M., and Motoki M. Effect of crystallinity on the glass transition temperature of starch. Journal of Agricultural and Food Chemistry 46 (1998) 98-103
Roberfroid M.B., and Delzenne N.M. Dietary fructans. Annual Review of Nutrition 18 (1998) 117-143
Ronkart S., Blecker C., Fougnies C., Van Herck J.-C., Wouters J., and Paquot M. Determination of physical changes of inulin related to sorption isotherms: an X-ray diffraction modulated differential scanning calorimetry and environmental scanning electron microscopy study. Carbohydrate Polymers 63 (2006) 210-217
Ronkart S.N., Blecker C.S., Fourmanoir H., Fougnies C., Deroanne C., Van Herck J.-C., et al. Isolation and identification of inulooligosaccharides from inulin hydrolysis. Analytica Chimica Acta 604 (2007) 81-87
Ronkart S.N., Deroanne C., Paquot M., Fougnies C., Lambrechts J.-C., and Blecker C.S. Characterization of the physical state of spray-dried inulin. Food Biophysics 2 (2007) 83-92
Ronkart S.N., Paquot M., Fougnies C., Deroanne C., Van Herck J.-C., and Blecker C. Determination of total water content in inulin using the volumetric Karl Fischer titration. Talanta 70 (2006) 1006-1010
Roos Y.H., Karel M., and Kokini J.L. Glass transition in low moisture and frozen food: effects on shelf life and quality. Food Technology 50 (1996) 95-108
Schaller-Povolny L.A., Smith D.E., and Labuza T.P. Effect of water content and molecular weight on the moisture isotherms and glass transition properties of inulin. International Journal of Food Properties 3 (2000) 173-192
Slade L., and Levine H. Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety. Critical Reviews in Food Science and Nutrition 30 (1991) 115-360
Verdonck E., Schaap K., and Thomas L.C. A discussion of the principles and applications of modulated temperature DSC (MTDSC). International Journal of Pharmaceutics 192 (1999) 3-20
Vermeylen R., Derycke V., Delcour J.A., Goderis B., Reynaers H., and Koch M.H.J. Gelatinization of starch in excess water: beyond the melting of lamellar crystallites. A combined wide- and small-angle x-ray scattering study. Biomacromolecules 7 (2006) 2624-2630
Vermeylen R., Derycke V., Delcour J.A., Goderis B., Reynaers H., and Koch M.H.J. Structural transformations during gelatinization of starches in limited water: combined wide- and small-angle x-ray scattering study. Biomacromolecules 7 (2006) 1231-1238
Zimeri J.E., and Kokini J.L. The effect of moisture content on the crystallinity and glass transition temperature of inulin. Carbohydrate Polymers 48 (2002) 299-304
Similar publications
Sorry the service is unavailable at the moment. Please try again later.
This website uses cookies to improve user experience. Read more
Save & Close
Accept all
Decline all
Show detailsHide details
Cookie declaration
About cookies
Strictly necessary
Performance
Strictly necessary cookies allow core website functionality such as user login and account management. The website cannot be used properly without strictly necessary cookies.
This cookie is used by Cookie-Script.com service to remember visitor cookie consent preferences. It is necessary for Cookie-Script.com cookie banner to work properly.
Performance cookies are used to see how visitors use the website, eg. analytics cookies. Those cookies cannot be used to directly identify a certain visitor.
Used to store the attribution information, the referrer initially used to visit the website
Cookies are small text files that are placed on your computer by websites that you visit. Websites use cookies to help users navigate efficiently and perform certain functions. Cookies that are required for the website to operate properly are allowed to be set without your permission. All other cookies need to be approved before they can be set in the browser.
You can change your consent to cookie usage at any time on our Privacy Policy page.