The Fragility of Glassy Corn Starches

Abstract

The fragility m of starches derived from corn and waxy corn, dried at various temperatures are computed with different water contents and heating rates (1,3,5,7,10, and 15 K/min) using Differential Scanning Calorimetry (DSC) data. Three theoretical approaches namely, Augis & Bennett, Lasocka and Vogel-Fulcher-Tammanni (VFT) are utilized to fit the DSC gelatinization transition temperature, T gT data to calculate the fragility m. The fragility m at a 7 K/min heating rate, with water contents from 30 to 90% at drying temperature 20 °C for corn starch is in the range 41 to 68, whereas at drying temperature of 100 °C for the same corn starch remains constant around 42. The waxy corn starch having water contents 50 to 90% and at drying temperatures 70 °C and 90 °C, the fragility m is unstable. On the whole, fragility m is in between 39 and 63 and according to the Angell’s criterion (16

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透明玉米淀粉的脆弱性

利用差示扫描量热法(DSC)数据，计算了不同含水量和加热速率(1、3、5、7、10和15 K/min)下在不同温度下干燥的玉米和糯玉米淀粉的脆性m。三种理论方法分别是:奥吉斯;利用Bennett, Lasocka和VFT (Vogel-Fulcher-Tammanni)拟合DSC糊化转变温度，tgt数据计算脆性m。在7 K/min加热速率下，玉米淀粉在含水量为30 - 90%的情况下，在干燥温度为20°C时，脆性m的范围为41 - 68，而在干燥温度为100°C时，相同的玉米淀粉的脆性m保持在42左右。含水量为50% ~ 90%的糯玉米淀粉，在70℃和90℃的干燥温度下，脆性m是不稳定的。总的来说，脆性m在39和63之间，根据安吉尔标准(16<m<100)，玉米淀粉是中等强度的玻璃。

本文章由计算机程序翻译，如有差异，请以英文原文为准。