Amylopectin-sugar mixtures in the ratio of 10:1 have been studied using fructose, glucose, sucrose and xylose. Samples of amylopectin containing glucose in the ratio of 5:1 and fructose in the ratio of 2:1 (amylopectin-sugar) were also prepared. The glass transition as a function of water content was studied using d.m.t.a., d.s.c., pulsed n.m.r, and a three-point bend test. Small amounts of sugar were found to reduce the glass transition temperature of starch in accordance with or in excess of the predictions of a Couchman-Karasz equation. For the sample containing the greatest amount of sugar, less plasticization than predicted was observed; this appeared to be due to a substantial degree of phase separation
Посилання на статтю:
A study of the glass transition of amylopectin-sugar mixtures / M. T. Kalichevsky, E. M. Jaroszkiewicz and J. M. V. Blanshard // Polymer. – 1993. – Vol 34. – P. 346-358.