Title: Structure evolution in amylopectin/ethylene glycol mixtures by H-bond formation and phase separation studied with dielectric relaxation spectroscopy
Authors: Smits, ALM ×
W├╝bbenhorst, Michael
Kruiskamp, PH
van Soest, JJG
Vliegenthart, JFG
van Turnhout, J #
Issue Date: Jun-2001
Publisher: American Chemical Society
Series Title: Journal of Physical Chemistry B vol:105 issue:24 pages:5630-5636
Abstract: The interaction between amylopectin, a starch polysaccharide, and ethylene glycol (EG) was investigated using broad-band dielectric relaxation spectroscopy. Water-free amylopectin (AP) was mixed with 21 wt % ethylene glycol. This resulted in a continuous ethylene glycol phase, as well as a molecularly mixed AP/EG fraction. After storage at room temperature or annealing, the mixture shows dynamic properties typical of a polymer with weak intermolecular interactions, suggesting that EG binds preferentially to AP and forms intrachain H-bridges leading to increased chain stiffness and thus an increased glass transition temperature. This structure evolution is accompanied by a sharp reduction in the size of the ethylene glycol droplets to a few nanometers, as revealed by pronounced confinement effects in the alpha -relaxation of the dispersed EG.
ISSN: 1089-5647
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Soft Matter and Biophysics
× corresponding author
# (joint) last author

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