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Effect of water content on thermal and dynamic mechanical properties of xanthan powder: A comparison between standard and novel techniques
Authors:Irina E Raschip  Iryna Yakimets  Christopher P Martin  Sabrina S Paes  Cornelia Vasile  John R Mitchell
Affiliation:a Department of Physical Chemistry of Polymers, “P. Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica Voda Alley, Iasi-700487, Romania
b Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
Abstract:In this work, the sorption isotherms of xanthan powder obtained under static and dynamic conditions and their fitting with mathematical models were discussed. The transitions within xanthan-water systems have been investigated using a standard material characterization technique - Differential Scanning Calorimetry (DSC) - and two novel techniques - Dynamic Mechanical Thermal Analysis (DMTA) material pocket and Phase Transition Analysis (PTA). It was found that within water-xanthan systems, the onset temperature for the melting of freezable water obtained from DSC method was in agreement with freezable water melting peaks obtained via DMTA material pocket at levels of hydration when the freezable water was present. Also, low-temperature transitions, related to polysaccharide-water interactions, were observed by both techniques within xanthan systems which contained no freezable water. However, the use of the PTA technique was limited to xanthan systems with low water content.
Keywords:Xanthan powder  Thermomechanical properties  Sorption isotherm  Freezable water
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