Thermodynamic properties of aqueous solutions of maltodextrins from laser-light scattering, calorimetry and isopiestic investigations

dc.creatorNinni, L
dc.creatorMeirelles, AJA
dc.creatorMaurer, G
dc.date2005
dc.dateFEB 18
dc.date2014-11-20T07:13:26Z
dc.date2015-11-26T16:08:36Z
dc.date2014-11-20T07:13:26Z
dc.date2015-11-26T16:08:36Z
dc.date.accessioned2018-03-28T22:57:10Z
dc.date.available2018-03-28T22:57:10Z
dc.identifierCarbohydrate Polymers. Elsevier Sci Ltd, v. 59, n. 3, n. 289, n. 303, 2005.
dc.identifier0144-8617
dc.identifierWOS:000227166200003
dc.identifier10.1016/j.carbpol.2004.09.019
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/58138
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/58138
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/58138
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1266401
dc.descriptionThe thermodynamic properties of maltodextrins in aqueous solutions were studied by the isopiestic method, laser-light scattering and calorimetry. Three different maltodextrin samples with molar masses between 1000 and 3000 were investigated. The second and third osmotic virial coefficients of oligomers were determined. It was found that an influence of the molar mass on the second and third osmotic virial coefficients has to be considered only for the low molecular oligomers (up to maltotriose), whereas it can be neglected for oligomers with higher molecular mass. Furthermore, the Virial Equation with Relative Surface Fractions (VERS) model was used to correlate the experimental data for the activity of water and the heat of dilution. The results of that investigation were used to predict the activity of water and some other thermodynamic properties of some other low molecular saccharides for which experimental results are available in the literature. (C) 2005 Elsevier Ltd. All rights reserved.
dc.description59
dc.description3
dc.description289
dc.description303
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationCarbohydrate Polymers
dc.relationCarbohydr. Polym.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectmaltodextrins
dc.subjectsaccharides
dc.subjectpolydisperse water-soluble polymers
dc.subjectisopiestic method
dc.subjectcalorimetry
dc.subjectmultiangle laser-light scattering
dc.subjectosmotic virial coefficients
dc.subjectVERS model
dc.subjectPolymer-water Interaction
dc.subjectVapor-liquid-equilibrium
dc.subjectPhase-equilibria
dc.subjectPoly(ethylene Glycol)
dc.subjectActivity-coefficients
dc.subjectMembrane Osmometry
dc.subjectSodium-chloride
dc.subjectNacl+h2o System
dc.subjectD-glucose
dc.subjectGelation
dc.titleThermodynamic properties of aqueous solutions of maltodextrins from laser-light scattering, calorimetry and isopiestic investigations
dc.typeArtículos de revistas


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