Physical Aging of Starch, Maltodextrin, and Maltose

详细信息    查看全文

• 作者：Timothy R. Noel ; Roger Parker ; Geoffrey J. Brownsey ; Imad A. Farhat ; William MacNaughtan ; and Stephen G. Ring
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2005
• 出版时间：November 2, 2005
• 年：2005
• 卷：53
• 期：22
• 页码：8580 - 8585
• 全文大小：103K
• 年卷期：v.53,no.22(November 2, 2005)
• ISSN：1520-5118

文摘

The physical aging of low water content, amorphous starch/water, maltodextrin/water, and maltose/water mixtures in the glassy state was examined using mechanical testing and calorimetry. Stressrelaxation measurements showed that upon storage of the glassy materials there was a time-dependent increase in both flexural modulus and mechanical relaxation time. The mechanicalrelaxation time increased with depth of quench below the calorimetric glass transition temperatureand with aging time at the quench temperature. Calorimetry of the aged materials showed an overshootin heat capacity in the vicinity of the glass transition. The logarithm of the mechanical relaxation timeshowed a simple linear relationship with the size of the overshoot expressed as an enthalpy change.The calorimetric behavior could be modeled using the Tool-Narayanaswamy-Moynihan method.Keywords: Starch; maltodextrin; maltose; glass; physical aging