Effect of water as a diluent on the glass transition behaviour of malto-oligosaccharides, amylose and amylopectin.

@article{Orford1989EffectOW,
  title={Effect of water as a diluent on the glass transition behaviour of malto-oligosaccharides, amylose and amylopectin.},
  author={P D Orford and Roger Parker and Stephen G. Ring and Andrew Charles Smith},
  journal={International journal of biological macromolecules},
  year={1989},
  volume={11 2},
  pages={91-6}
}
The glass transition behaviour of amorphous malto-oligomers from dimer to hexamer was investigated as a function of diluent (water) concentration using differential scanning calorimetry. The glass transition temperatures of the pure compounds ranged from 364 K for maltose to 448 K for maltohexaose. At low diluent concentrations the addition of water strongly depressed Tg. From the measurement of Tg and the heat capacity increment, delta Cp, of the transition for the pure compounds it was… CONTINUE READING
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