Impact of the crystallisation pathway of inulin on its mono-hydrate to hemi-hydrate thermal transition

[en] In this paper, we present the thermal properties of two inulins obtained from different crystallisation pathways. One was obtained by fractional precipitation of a saturated inulin solution and the second was from the crystallisation of a solid amorphous mulin. The thermal analyses were conducted by temperature resolved wide angle X-ray scattering (TRWAXS), differential scanning calorimetry (DSC) and thermogravimetry (TG). Although at room temperature both inulins presented similar X-ray diffractogram patterns characteristic of the mono-hydrate polymorph, they differed considerably by their thermal properties. During heating, a difference in the mono-hydrate to the hemi-hydrate polymorph transition occurred. Thermogravimetric analysis suggested a difference in the water mobility inside the material which had an impact on the thermal properties and hydrate transition of the crystalline inulin. (C) 2009 Elsevier Ltd. All rights reserved.

Disciplines :

Agriculture & agronomy

Author, co-author :

Ronkart, S. N.

Deroanne, Claude

Paquot, Michel ; Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech

Fougnies, Christian

Blecker, Christophe ; Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech

Language :

English

Title :

Impact of the crystallisation pathway of inulin on its mono-hydrate to hemi-hydrate thermal transition

Publication date :

2010

Journal title :

Food Chemistry

ISSN :

0308-8146

eISSN :

1873-7072

Publisher :

Elsevier Science, Oxford, United Kingdom

Volume :

119

Issue :

Pages :

317-322

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 18 May 2010

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