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  • Title: Physical aging of starch, maltodextrin, and maltose.
    Author: Noel TR, Parker R, Brownsey GJ, Farhat IA, MacNaughtan W, Ring SG.
    Journal: J Agric Food Chem; 2005 Nov 02; 53(22):8580-5. PubMed ID: 16248556.
    Abstract:
    The physical aging of low water content, amorphous starch/water, maltodextrin/water, and maltose/water mixtures in the glassy state was examined using mechanical testing and calorimetry. Stress relaxation measurements showed that upon storage of the glassy materials there was a time-dependent increase in both flexural modulus and mechanical relaxation time. The mechanical relaxation time increased with depth of quench below the calorimetric glass transition temperature and with aging time at the quench temperature. Calorimetry of the aged materials showed an overshoot in heat capacity in the vicinity of the glass transition. The logarithm of the mechanical relaxation time showed a simple linear relationship with the size of the overshoot expressed as an enthalpy change. The calorimetric behavior could be modeled using the Tool-Narayanaswamy-Moynihan method.
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