About the endothermal transitions of galactomannans: A multi-analytical DSC, LF- <sup>1</sup> H NMR and DMA study

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dc.coverageDOI: 10.1016/j.carbpol.2019.01.092
dc.creatorBusch, Verónica M.
dc.creatorSantagapita, Patricio R.
dc.creatorDíaz-Calderón, Paulo
dc.creatorEnrione, Javier I.
dc.creatorBuera, M. Pilar
dc.date2019
dc.date.accessioned2025-11-18T19:47:37Z
dc.date.available2025-11-18T19:47:37Z
dc.description<p> The thermal transitions of biopolymers were subject of great discussion in the 90s due to their relevance in structure development during processing and stability on storage. In the present work two galactomannans, vinal gum and guar gum, were evaluated by DSC, DMA and LF- <sup>1</sup> H NMR in order to compare them, establishing their potential operational application range and promoting the use of the non-conventional VG in foods or other products. Three endothermal transitions appeared when heating the samples in the DSC: one at temperatures −90 to −10 °C (LTT), other around 50 °C (MTT) and a third one between 50 and 100 °C (HTT). Both LTT and HTT showed water content dependence and low ΔC <sub>p</sub> values, which difficulted the assignment of a glass transition. MTT appeared as an enthalpic relaxation independent on frequency or on water content. This transition was related to changes in mechanical properties and with the stabilization of proton mobility. </p>eng
dc.descriptionThe thermal transitions of biopolymers were subject of great discussion in the 90s due to their relevance in structure development during processing and stability on storage. In the present work two galactomannans, vinal gum and guar gum, were evaluated by DSC, DMA and LF-1H NMR in order to compare them, establishing their potential operational application range and promoting the use of the non-conventional VG in foods or other products. Three endothermal transitions appeared when heating the samples in the DSC: one at temperatures −90 to −10 °C (LTT), other around 50 °C (MTT) and a third one between 50 and 100 °C (HTT). Both LTT and HTT showed water content dependence and low ΔCp values, which difficulted the assignment of a glass transition. MTT appeared as an enthalpic relaxation independent on frequency or on water content. This transition was related to changes in mechanical properties and with the stabilization of proton mobility.spa
dc.identifierhttps://investigadores.uandes.cl/en/publications/a88e02bd-1f82-4ffd-b7b3-32192d50f106
dc.identifier.urihttps://repositorio.uandes.cl/handle/uandes/55130
dc.languageeng
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.sourcevol.211 (2019) date: 2019-05-01 p.31-38
dc.subjectBiopolymer
dc.subjectDifferential scanning calorimetry
dc.subjectDynamic mechanical analysis
dc.subjectEnthalpic relaxation
dc.subjectGalactomannan (PubChem CID: 439336)
dc.subjectGuar gum
dc.subjectGuar gum (PubChem CID: 44134661)
dc.subjectLow field 1H NMR
dc.titleAbout the endothermal transitions of galactomannans: A multi-analytical DSC, LF- <sup>1</sup> H NMR and DMA studyeng
dc.typeArticleeng
dc.typeArtículospa
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