Reference : Effect of water uptake on amorphous inulin properties
Scientific journals : Article
Life sciences : Food science
Effect of water uptake on amorphous inulin properties
Ronkart, Sebastien N [> > > >]
Paquot, Michel mailto [Université de Liège - ULiège > > Gembloux Agro-Bio Tech >]
Fougnies, Christian [> > > >]
Deroanne, Claude [> > > >]
Blecker, Christophe mailto [Université de Liège - ULiège > > Gembloux Agro-Bio Tech >]
Food Hydrocolloids
Elsevier Science
Yes (verified by ORBi)
[en] Inulin ; Glass transition ; MDSC ; WAXS ; Temperature-Resolved WAXS
[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.

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