TY - JOUR
T1 - Hydrogen bonding in maltooligomer-glycerol-water matrices
T2 - Relation to physical state and molecular free volume
AU - Roussenova, Mina
AU - Andrieux, Jean Christophe
AU - Alam, M. Ashraf
AU - Ubbink, Job
PY - 2014/2/15
Y1 - 2014/2/15
N2 - We use Fourier Transform Infra Red (FTIR) Spectroscopy to explore the effects of water and glycerol on the hydrogen bonding of low water content maltooligomer matrices by monitoring the shifts in the position of the peak associated with the fundamental stretching vibration of the hydroxyl groups, νOH. Changes in hydrogen bonding are investigated in relation to the physical state and the molecular packing of the maltooligomer matrices, which are measured by Positron Annihilation Lifetime Spectroscopy (PALS). In the concentration range studied (0-20 wt.%), glycerol acts as an anti-plasticizer whereby it reduces the average molecular hole size, vh, while modulating the hydrogen bond network of the carbohydrate matrices. Depending on the level of hydration, water can cause anti-plasticization or plasticization of the maltooligomer-glycerol matrices. For water contents below ∼5 wt.%, water acts as an anti-plasticizer, whereby it reduces vh and we measure a reduction νOH. At higher water contents, water acts as a plasticizer, causing a systematic increase in vh, while νOH continues to decrease as a function of increasing water content.
AB - We use Fourier Transform Infra Red (FTIR) Spectroscopy to explore the effects of water and glycerol on the hydrogen bonding of low water content maltooligomer matrices by monitoring the shifts in the position of the peak associated with the fundamental stretching vibration of the hydroxyl groups, νOH. Changes in hydrogen bonding are investigated in relation to the physical state and the molecular packing of the maltooligomer matrices, which are measured by Positron Annihilation Lifetime Spectroscopy (PALS). In the concentration range studied (0-20 wt.%), glycerol acts as an anti-plasticizer whereby it reduces the average molecular hole size, vh, while modulating the hydrogen bond network of the carbohydrate matrices. Depending on the level of hydration, water can cause anti-plasticization or plasticization of the maltooligomer-glycerol matrices. For water contents below ∼5 wt.%, water acts as an anti-plasticizer, whereby it reduces vh and we measure a reduction νOH. At higher water contents, water acts as a plasticizer, causing a systematic increase in vh, while νOH continues to decrease as a function of increasing water content.
KW - Anti-plasticization
KW - Hydrogen bonding
KW - Maltooligomers
KW - Molecular packing
KW - Plasticization
KW - Positron annihilation
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U2 - 10.1016/j.carbpol.2013.12.003
DO - 10.1016/j.carbpol.2013.12.003
M3 - Article
AN - SCOPUS:84891585750
SN - 0144-8617
VL - 102
SP - 566
EP - 575
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
IS - 1
ER -