Evolution of interactions between water and native corn starch as a function of moisture content

Evolution of interactions between water and native corn starch as a function of moisture content

Thermostimulated current spectroscopy, thermogravimetric analysis, and differential scanning calorimetry (DSC) were used to study starch–water systems with moisture contents of 0–50% (on a total weight basis). DSC enabled the calculation of the amounts of bound and free water. The maximum quantity o...

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Veröffentlicht in:Journal of applied polymer science 2002-12, Vol.86 (11), p.2860-2865
Hauptverfasser: Brouillet-Fourmann, S., Carrot, C., Lacabanne, C., Mignard, N., Samouillan, V.
Format: Artikel
Sprache:eng
Schlagworte:
Applied sciences
Chemical Sciences
differential scanning calorimetry (DSC)
Exact sciences and technology
Material chemistry
Natural polymers
Physicochemistry of polymers
Polymers
polysaccharides
Starch and polysaccharides
thermogravimetric analysis (TGA)
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Zusammenfassung:Thermostimulated current spectroscopy, thermogravimetric analysis, and differential scanning calorimetry (DSC) were used to study starch–water systems with moisture contents of 0–50% (on a total weight basis). DSC enabled the calculation of the amounts of bound and free water. The maximum quantity of bound water was detected for a 30% humidity sample. The existence of interactions between water and starch was proved and found to be weakened for samples containing more than 30% water. © 2002 Wiley Periodicals, Inc. J Appl Polym Sci 86: 2860–2865, 2002
ISSN:0021-8995
1097-4628
DOI:10.1002/app.11288