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A study of the effect of water on the glass transition of 1:1 mixtures of amylopectin, casein and gluten using DSC and DMTA |
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| Authors: | MT Kalichevsky JMV Blanshard |
| Institution: | Department of Applied Biochemistry and Food Science, Nottingham University, School of Agriculture, Sutton Bonington, Loughborough, UK, LE12 5RD |
| Abstract: | The glass transition temperature (Tg) 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 Tgs of the two components. Increasing the water content reduces the Tg of both components. |
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