| Autor: |
F. Reuther, F. R. Schierbaum, E.E. Braudo, I.G. Plashchina, Vladimir Tolstoguzov |
| Rok vydání: |
1990 |
| Předmět: |
|
| Zdroj: |
Carbohydrate Polymers. 12:245-253 |
| ISSN: |
0144-8617 |
| DOI: |
10.1016/0144-8617(90)90066-2 |
| Popis: |
The standard breakdown entropy ΔS0 and Gibbs free energy ΔG0 of the junction zones in thermally reversible maltodextrin gels are calculated from thermal data as a function of the alignment coefficient P. Based on a value for P ⋍ 170 , ΔS0 and ΔG0 are 24 J mol−1 K and 18 kJ mol−1 respectively. The definition range of the equation for calculating ΔS0 and ΔG0 ends at P ⋍ 210 . This comes quite near the value P ⋍ 170 for the magnitude of the coherent scattering units in maltodextrin gels as estimated by wide angle X-ray scattering. Maltodextrin gelation is a weakly cooperative process. Because of the low entropic effect, small changes in enthalpy result in the formation of thermodynamically stable gel structures. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
|
