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首页> 外文期刊>Journal of Applied Polymer Science >Study of Cryostructuration of Polymer Systems. XVI. Freeze-Thaw-Induced Effects in the Low Concentration Systems Amylopectin-water
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Study of Cryostructuration of Polymer Systems. XVI. Freeze-Thaw-Induced Effects in the Low Concentration Systems Amylopectin-water

机译：聚合物体系的低温结构研究。十六。低浓度系统中支链淀粉-水的冻融诱导效应

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摘要

Studies of the freeze-thaw behavior of low-concentrated (0.01-0.25 g/dL) water solutions and dilute pastes (0.5-1.0 g.dL) of maize starch amylopectin showed that cryogenic treatment of these systems resulted in the formation of precipitated matter, whose yield and thermal characteristics (melting temperature and enthalpy) depended on the initial polymer concentration and conditions of freezing, frozen storage, and thawing. Research of the kinetic features of these cryoprecipitation events revealed at least two stages fro this process: (i) a rapid stage, when the precipitation of virtually all of the dissolved polysaccharide occurred while the system was freezing, and (ii) a slower stage, the rate of which was mainly dependent on the thawing regimes or duration of the sample storage frozen at subzero temperatures. Cryoprecipitation phenomena were observed to be most extensive at temperatures 1-2deg below the melting point of the frozen system.
机译：低浓度（0.01-0.25 g / dL）水溶液和稀淀粉（0.5-1.0 g.dL）玉米淀粉支链淀粉的冻融行为研究表明，这些系统的低温处理导致形成沉淀物，其收率和热特性（熔融温度和焓）取决于初始聚合物浓度以及冷冻，冷冻储存和解冻的条件。对这些低温沉淀事件的动力学特征的研究表明，在此过程中至少存在两个阶段：（i）快速阶段，几乎所有溶解的多糖都在系统冻结时沉淀出来;（ii）较慢的阶段，其速率主要取决于在低于零温度下冷冻的样品的解冻方式或持续时间。在低于冷冻系统熔点1-2度的温度下，观察到了最严重的低温沉淀现象。

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