The influence of plasticiser on molecular organisation in dry amylopectin measured by differential scanning calorimetry and solid state nuclear magnetic resonance spectroscopy |
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| Authors: | Kruiskamp P H Smits A L van Soest J J Vliegenthart J F |
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| Affiliation: | (1) Bijvoet Centre for Biomolecular Research, Utrecht University, P.O. Box 80075, NL-3508 TB Utrecht, Netherlands, NL;(2) Agrotechnological Research Institute ATO, P.O. Box 17, 6700 AA Wageningen, Netherlands, NL |
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| Abstract: | The interaction of crystalline and amorphous amylopectin with the plasticisers glycerol and ethylene glycol in the absence of water was studied with differential scanning calorimetry (DSC) and solid state NMR. At room temperature glycerol interacts mainly with the amorphous regions, while for ethylene glycol the amylopectin crystallinity does not effect the interaction. After heating the mixtures, an additional immobilisation of the plasticiser occurs. Journal of Industrial Microbiology & Biotechnology (2001) 26, 90–93. Received 09 February 2000/ Accepted in revised form 02 May 2000 |
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| Keywords: | : amylopectin plasticisers ageing crystallinity DSC solid state NMR |
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