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Titolo:
Structure evolution in amylopectin/ethylene glycol mixtures by H-bond formation and phase separation studied with dielectric relaxation spectroscopy
Autore:
Smits, ALM; Wubbenhorst, M; Kruiskamp, PH; van Soest, JJG; Vliegenthart, JFG; van Turnhout, J;
Indirizzi:
Univ Utrecht, Bijvoet Ctr Biomol Res, Fac Chem, NL-3508 TB Utrecht, Netherlands Univ Utrecht Utrecht Netherlands NL-3508 TB 3508 TB Utrecht, Netherlands Delft Univ Technol, Fac Sci Appl, Dept Polymer Mat & Engn, NL-2628 BL Delft, Netherlands Delft Univ Technol Delft Netherlands NL-2628 BL 28 BL Delft, Netherlands Agrotechnol Res Inst, ATO, NL-6700 AA Wageningen, Netherlands Agrotechnol Res Inst Wageningen Netherlands NL-6700 AA ngen, Netherlands
Titolo Testata:
JOURNAL OF PHYSICAL CHEMISTRY B
fascicolo: 24, volume: 105, anno: 2001,
pagine: 5630 - 5636
SICI:
1520-6106(20010621)105:24<5630:SEIAGM>2.0.ZU;2-7
Fonte:
ISI
Lingua:
ENG
Soggetto:
POTATO STARCH; MOLECULAR-DYNAMICS; GLASS-TRANSITION; RETROGRADATION; GLYCEROL; LIQUIDS;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Physical, Chemical & Earth Sciences
Citazioni:
28
Recensione:
Indirizzi per estratti:
Indirizzo: Smits, ALM Univ Utrecht, Bijvoet Ctr Biomol Res, Fac Chem, POB 80075, NL-3508 TB Utrecht, Netherlands Univ Utrecht POB 80075 Utrecht Netherlands NL-3508 TB herlands
Citazione:
A.L.M. Smits et al., "Structure evolution in amylopectin/ethylene glycol mixtures by H-bond formation and phase separation studied with dielectric relaxation spectroscopy", J PHYS CH B, 105(24), 2001, pp. 5630-5636

Abstract

The interaction between amylopectin, a starch polysaccharide, and ethyleneglycol (EG) was investigated using broad-band dielectric relaxation spectroscopy. Water-free amylopectin (AP) was mixed with 21 wt % ethylene glycol. This resulted in a continuous ethylene glycol phase, as well as a molecularly mixed AP/EG fraction. After storage at room temperature or annealing, the mixture shows dynamic properties typical of a polymer with weak intermolecular interactions, suggesting that EG binds preferentially to AP and forms intrachain H-bridges leading to increased chain stiffness and thus an increased glass transition temperature. This structure evolution is accompanied by a sharp reduction in the size of the ethylene glycol droplets to a fewnanometers, as revealed by pronounced confinement effects in the alpha -relaxation of the dispersed EG.

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Documento generato il 03/07/20 alle ore 15:05:52