Real structure of a partially crystalline maltodextrin gel as revealed by wide-angle x-ray scattering

✍ Scribed by Ch. Gernat; F. Reuther; G. Damaschun; F. Schierbaum

• Publisher: John Wiley and Sons
• Year: 1987
• Tongue: English
• Weight: 468 KB
• Volume: 38
• Category: Article
• ISSN: 0323-7648
• DOI: 10.1002/actp.1987.010381103

✦ Synopsis

In maltodextrin gels the junction zones of the network are microcrystalline domains consisting of polysaccharide chains. Such microcrystalline aggregates already exist in a 10% maltodextrin solution. If the degree of crystallinity rises above loyo, a gel is formed. In the 25% gel, ISYO of the polysaccharide chains are involved in these junction zones. As calculated from the integral breadth of the peaks ,the crystallite size of 17 nm is considerable smaller than the maximum dimension of 280 nm of the domains found by small-angle X-ray scattering. This discrepancy is caused by lattice distortions in the crystalline domains. Consequently, each domain is composed of microcrystallites.

Realstruktur eines teilkristallinen Maltodextringels abgeleitet aus der Rontgen-Weitwinkelstreuung

In Maltodextringelen sind die Haftpunkte des Gelnetzwerkes mirkokristalline Bereiche von Polysaccharidketten. In 10yoigen Losungen von Maltodextrinen existieren bereits derartige mikrokristalline Aggregate. Steigt der Kristallinitatsgrad uber loyo, so gcliert die Losung. In einem 25yoigen Gel sind 16% der Polysaccharidketten Bestandteil