Journal
FOOD HYDROCOLLOIDS
Volume 22, Issue 5, Pages 862-867Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2007.04.011
Keywords
unfrozen water; amylose; cycloamylose; cyclodextrin; differential scanning calorimetry; bound water; hydration
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The amount of unfrozen water (UFW) associated with linear and cyclic (1 -> 4)-alpha-D)-glucans and oligomers thereof, including g maltopentaose, two enzymatically synthesized amyloses; A-55 (M-w = 54,500) and A-820 (M-w, = 820,000), three cyclodextrins; alpha-CD, beta-CD and gamma-CD and two cycloamyloses; CA-5 (M-w = 4700) and CA-13 (M-w = 13,100) were determined by differential scanning calorimetry (DSC). UFW, estimated from a plot of the melting enthalpy of ice against the weight, fraction of water, showed that the glucans examined contain surprisingly different amounts of UFW. The molar ratio of UFW per glucose residue was increased in the order of alpha-CD (1.24), beta-CD (1.78), gamma-CD (1.96), A-55 (2.77): A-820 (2.98), CA-5 (2.93) and CA- 13 (3.52). These values can be interpreted in terms of their hydrated conformational structures. (c) 2007 Elsevier Ltd. All rights reserved.
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