Reference : Impact of the crystallisation pathway of inulin on its mono-hydrate to hemi-hydrate t...
Scientific journals : Article
Life sciences : Agriculture & agronomy
http://hdl.handle.net/2268/36957
Impact of the crystallisation pathway of inulin on its mono-hydrate to hemi-hydrate thermal transition
English
Ronkart, S. N. [> > > >]
Deroanne, C. [> >]
Paquot, Michel mailto [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
Fougnies, C. [> > > >]
Blecker, Christophe mailto [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
2010
Food Chemistry
Elsevier Science
119
1
317-322
Yes (verified by ORBi)
International
0308-8146
Oxford
United Kingdom
[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.
http://hdl.handle.net/2268/36957
10.1016/j.foodchem.2009.06.035

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