Glass transition of anhydrous starch by fast scanning calorimetry

Xavier Monnier; Jean-Eudes Maigret; Denis Lourdin; Allisson Saiter

doi:10.1016/j.carbpol.2017.05.042

Glass transition of anhydrous starch by fast scanning calorimetry

Carbohydr Polym. 2017 Oct 1:173:77-83. doi: 10.1016/j.carbpol.2017.05.042. Epub 2017 May 23.

Authors

Xavier Monnier¹, Jean-Eudes Maigret², Denis Lourdin³, Allisson Saiter¹

Affiliations

¹ Normandie Univ, UNIROUEN Normandie, INSA Rouen, CNRS, Groupe de Physique des Matériaux, 76000 Rouen, France.
² INRA, UR1268 BIA Biopolymers Interactions & Assemblies, 44300, Nantes, France.
³ INRA, UR1268 BIA Biopolymers Interactions & Assemblies, 44300, Nantes, France. Electronic address: denis.lourdin@inra.fr.

PMID: 28732921
DOI: 10.1016/j.carbpol.2017.05.042

Abstract

By means of fast scanning calorimetry, the glass transition of anhydrous amorphous starch has been measured. With a scanning rate of 2000Ks^-1, thermal degradation of starch prior to the glass transition has been inhibited. To certify the glass transition measurement, structural relaxation of the glassy state has been investigated through physical aging as well as the concept of limiting fictive temperature. In both cases, characteristic enthalpy recovery peaks related to the structural relaxation of the glass have been observed. Thermal lag corrections based on the comparison of glass transition temperatures measured by means of differential and fast scanning calorimetry have been proposed. The complementary investigations give an anhydrous amorphous starch glass transition temperature of 312±7°C. This estimation correlates with previous extrapolation performed on hydrated starches.

Keywords: Anhydrous amorphous starch; Fast scanning calorimetry; Glass transition; Structural relaxation.