The phase behavior and matrix dynamics of amorphous blends of octenyl succinic anhydride (OSA) modified starch and sucrose was studied as function of blend composition and water content. Phase separation into two amorphous phases, one enriched in OSA starch and the other in sucrose, was confirmed by differential scanning calorimetry (DSC). DSC and 1H solid-state NMR show that the phase separation is only partial. The glass transition temperature (Tg) of the OSA starch-rich phase was found to be ∼30–100 K higher than the Tg of the sucrose-rich phase, depending on blend composition and water content. A novel type of coupling between changes in physical state of the sucrose-rich phase and plasticizer redistribution is proposed, leading to an unexpected increase of the glass transition temperature of the modified starch-rich phase at higher matrix water contents. A quantitative model for the phase separation of the anhydrous blends into two amorphous phases is presented. The model predicts that, with increasing blend sucrose content, the weight fraction of the sucrose-rich phase decreases, while the sucrose content of both the OSA starch-rich phase and the sucrose-rich phase increases. This novel phenomenon is relevant in the understanding of the stability and performance of multiphase food and pharmaceutical components.

Phase separation in amorphous hydrophobically modified starch–sucrose blends: Glass transition, matrix dynamics and phase behavior

Martini, Francesca;Geppi, Marco;
2018-01-01

Abstract

The phase behavior and matrix dynamics of amorphous blends of octenyl succinic anhydride (OSA) modified starch and sucrose was studied as function of blend composition and water content. Phase separation into two amorphous phases, one enriched in OSA starch and the other in sucrose, was confirmed by differential scanning calorimetry (DSC). DSC and 1H solid-state NMR show that the phase separation is only partial. The glass transition temperature (Tg) of the OSA starch-rich phase was found to be ∼30–100 K higher than the Tg of the sucrose-rich phase, depending on blend composition and water content. A novel type of coupling between changes in physical state of the sucrose-rich phase and plasticizer redistribution is proposed, leading to an unexpected increase of the glass transition temperature of the modified starch-rich phase at higher matrix water contents. A quantitative model for the phase separation of the anhydrous blends into two amorphous phases is presented. The model predicts that, with increasing blend sucrose content, the weight fraction of the sucrose-rich phase decreases, while the sucrose content of both the OSA starch-rich phase and the sucrose-rich phase increases. This novel phenomenon is relevant in the understanding of the stability and performance of multiphase food and pharmaceutical components.
2018
Hughes, David J.; Bönisch, Gabriela Badolato; Zwick, Thomas; Schäfer, Christian; Tedeschi, Concetta; Leuenberger, Bruno; Martini, Francesca; Mencarini, Giacomo; Geppi, Marco; Alam, M. Ashraf; Ubbink, Job
File in questo prodotto:
File Dimensione Formato  
2018-CarbPol199-1.pdf

solo utenti autorizzati

Descrizione: articolo principale
Tipologia: Versione finale editoriale
Licenza: NON PUBBLICO - Accesso privato/ristretto
Dimensione 1.24 MB
Formato Adobe PDF
1.24 MB Adobe PDF   Visualizza/Apri   Richiedi una copia
CARBPOL-D-17-04421_R1.pdf

accesso aperto

Descrizione: pre-print
Tipologia: Documento in Pre-print
Licenza: Tutti i diritti riservati (All rights reserved)
Dimensione 1.93 MB
Formato Adobe PDF
1.93 MB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11568/941914
Citazioni
  • ???jsp.display-item.citation.pmc??? 3
  • Scopus 31
  • ???jsp.display-item.citation.isi??? 27
social impact