Starch/Solute Interaction in Water Sorption as Affected by Pretreatment

摘要

ABSTRACTThe effect of the freeze‐drying process on the structure of starch and starch‐sucrose mixtures was studied. The technique of inverse gas chromatography was used to study the interaction between organic compounds (probes) and starch (hylon 7) as well as starch‐sucrose mixtures. The structural and morphological characteristics of the starch‐solute mixtures from the thermodynamic parameters of these interactions was also examined. The porous freeze‐dried samples interacted more with certain organic probes compared with untreated starch as indicated by higher values of specific retention volumes (Vgo). Untreated starch apparently interacted only on the surface with organic probes. Freeze‐dried starch reacted only with polar organic probes, particularly those with hydrogen bonding propensity. Cluster analysis of the water sorption isotherms correlated with data obtained from the inje