Article (Scientific journals)
Characterisation of different inulin samples by DSC - Influence of polymerisation degree on melting temperature
Blecker, Christophe; Chevalier, J. P.; Fougnies, C. et al.
2003In Journal of Thermal Analysis and Calorimetry, 71 (1), p. 215-224
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Keywords :
degree of polymérisation,; differential scanning calorimetry; inulin, melting température
Abstract :
[en] Melting behaviour of powder inulin has been studied by differential scanning calorimetry. DSC curves show two endothermic peaks, relative to water elimination and to inulin melting, respectively. The second peak is dependent on inulin type and a shift to a higher temperature is observed with increasing average polymerisation degree (DP) of the sample. For similar crystallinity index, linear relations have been underlined and so predicting inulin mean DP can be done by DSC analysis. The study shows that a relatively high heating rate (25degreesC min(-1)) can be used and brings a supplementary interest by an important reduction of analysis time.
Disciplines :
Food science
Agriculture & agronomy
Author, co-author :
Blecker, Christophe ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech
Chevalier, J. P.
Fougnies, C.
Van Herck, J. C.
Deroanne, C.
Paquot, Michel ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech
Language :
English
Title :
Characterisation of different inulin samples by DSC - Influence of polymerisation degree on melting temperature
Publication date :
2003
Journal title :
Journal of Thermal Analysis and Calorimetry
ISSN :
1388-6150
eISSN :
1572-8943
Publisher :
Springer Science & Business Media B.V., Dordrecht, Netherlands
Volume :
71
Issue :
1
Pages :
215-224
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 03 May 2010

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