The influence of plasticiser on the molecular organisation in dry amylopectin measured by differential scanning calorimetry and solid state nuclear magnetic resonance spectroscopy

P.H. Kruiskamp, A.L.M. Smits, J.J.G. Soest van, J.F.G. Vliegenthart

    Research output: Contribution to journalArticleAcademicpeer-review

    13 Citations (Scopus)

    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.
    Original languageEnglish
    Pages (from-to)90-93
    JournalJournal of Industrial Microbiology and Biotechnology
    Volume26
    Issue number1-2
    DOIs
    Publication statusPublished - 2000

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