Phase separation in amorphous hydrophobically modified starch-sucrose blends: Glass transition, matrix dynamics and phase behavior.

Autor: Hughes DJ; H. H. Wills Physics Laboratory, University of Bristol, Tyndall Avenue, Bristol BS8 1TL, United Kingdom. Electronic address: d.j.hughes@bristol.ac.uk., Bönisch GB; DSM Nutritional Products Ltd, Research Center Formulation & Application, P.O. Box 2676, 4002 Basel, Switzerland. Electronic address: gabriela.badolato@dsm.com., Zwick T; DSM Nutritional Products Ltd, Research Center Formulation & Application, P.O. Box 2676, 4002 Basel, Switzerland. Electronic address: thomas.zwick@dsm.com., Schäfer C; DSM Nutritional Products Ltd, Research Center Formulation & Application, P.O. Box 2676, 4002 Basel, Switzerland. Electronic address: christian.schaefer@dsm.com., Tedeschi C; DSM Nutritional Products Ltd, Research Center Formulation & Application, P.O. Box 2676, 4002 Basel, Switzerland. Electronic address: cc.tedeschi@gmail.com., Leuenberger B; DSM Nutritional Products Ltd, Research Center Formulation & Application, P.O. Box 2676, 4002 Basel, Switzerland. Electronic address: bruno.leuenberger@bluewin.ch., Martini F; Dipartimento di Chimica e Chimica Industriale, Universitá di Pisa, via Moruzzi 13, 56124 Pisa, Italy. Electronic address: francesca.martini@pi.iccom.cnr.it., Mencarini G; Dipartimento di Chimica e Chimica Industriale, Universitá di Pisa, via Moruzzi 13, 56124 Pisa, Italy. Electronic address: giacomomencarini1@gmail.com., Geppi M; Dipartimento di Chimica e Chimica Industriale, Universitá di Pisa, via Moruzzi 13, 56124 Pisa, Italy. Electronic address: marco.geppi@unipi.it., Alam MA; H. H. Wills Physics Laboratory, University of Bristol, Tyndall Avenue, Bristol BS8 1TL, United Kingdom. Electronic address: m.a.alam@bristol.ac.uk., Ubbink J; Food Science and Nutrition Department, California Polytechnic State University, 1 Grand Ave., San Luis Obispo, CA 93407, United States; H. H. Wills Physics Laboratory, University of Bristol, Tyndall Avenue, Bristol BS8 1TL, United Kingdom; Food Concept & Physical Design 'The Mill', Mühlweg 10, CH-4112 Flüh, Switzerland. Electronic address: jubbink@calpoly.edu.
Jazyk: angličtina
Zdroj: Carbohydrate polymers [Carbohydr Polym] 2018 Nov 01; Vol. 199, pp. 1-10. Date of Electronic Publication: 2018 Jun 18.
DOI: 10.1016/j.carbpol.2018.06.056
Abstrakt: The phase behavior and matrix dynamics of amorphous blends of octenyl succinic anhydride (OSA) modified starch and sucrose was studied as function of blend composition and water content. Phase separation into two amorphous phases, one enriched in OSA starch and the other in sucrose, was confirmed by differential scanning calorimetry (DSC). DSC and 1 H solid-state NMR show that the phase separation is only partial. The glass transition temperature (T g ) of the OSA starch-rich phase was found to be ∼30-100 K higher than the T g of the sucrose-rich phase, depending on blend composition and water content. A novel type of coupling between changes in physical state of the sucrose-rich phase and plasticizer redistribution is proposed, leading to an unexpected increase of the glass transition temperature of the modified starch-rich phase at higher matrix water contents. A quantitative model for the phase separation of the anhydrous blends into two amorphous phases is presented. The model predicts that, with increasing blend sucrose content, the weight fraction of the sucrose-rich phase decreases, while the sucrose content of both the OSA starch-rich phase and the sucrose-rich phase increases. This novel phenomenon is relevant in the understanding of the stability and performance of multiphase food and pharmaceutical components.
(Copyright © 2018. Published by Elsevier Ltd.)
Databáze: MEDLINE
Externí odkaz: