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Insight into the property and behavior of saccharides in amorphous state
Author(s)
Gunasekaran, S.
Date Issued
January 1, 2016
Type
Article
Abstract
This study was aimed at investigating the calorimetric property and the mechanical behavior of amorphous saccharide system. A mixture of sucrose and maltodextrin was chosen as a model system. The mixtures were formulated with three different sucrose/maltodextrin (SC/MD) ratios. It was found that the Tg increased with increasing maltodextrin concentration. Within the range of moisture content less than 4%, the average values of mid-Tg were 73, 80 and 105°C for the systems with SC/MD of 7/3, 5/5 and 3/7, respectively. A strong plasticization effect of water on Tg was also observed. A difference in mechanical behavior for large- and small-molecular weight saccharides was revealed with the small strain oscillatory shear test. Maltodextrin (large-molecular weight saccharide) contributed to an elastic or solid-like characteristic, which suggests that the molecular motions are primarily involved in stretching and bending of glycosidic linkages. The large number of strong glycosidic linkages present in maltodextrin might be responsible for the high rigidity of the system. In contrast, sucrose (small-molecular weight saccharide) contributed to a viscous or liquid-like characteristic. The findings suggest that type and number density of glycosidic linkages significantly define the mechanical behavior of amorphous saccharide systems.
Citation
International Food Research Journal, 23(4), 1700-1705, 2016