Water vapor sorption and glass transition temperatures of phase-separated amorphous blends of hydrophobically-modified starch and sucrose

Job Ubbink; Thomas Zwick; David Hughes; Gabriela Badolato Bönisch

doi:10.1016/j.dib.2018.08.105

Water vapor sorption and glass transition temperatures of phase-separated amorphous blends of hydrophobically-modified starch and sucrose

Job Ubbink, Thomas Zwick, David Hughes, Gabriela Badolato Bönisch

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Abstract

This article contains water vapor sorption data obtained on amorphous blends of octenyl succinic acid-modified (denoted as hydrophobically modified starch; HMS) and sucrose (S) in the anhydrous weight HMS/S ratios between 100/0 and 27/75. The water vapor sorption data was obtained gravimetrically. The amorphous state of the blends was confirmed by X-ray diffraction. The glass transition temperatures of the phase-separated blends are listed; the blends show phase separation into a sucrose-rich phase and a HMS-rich phase, the composition of which varies with the blend ratios. The sucrose-rich phase is characterized by a glass transition temperature T_g,lower that is 40 to 90 K lower than the glass transition temperature T_g,upper of the HMS-rich phase.

Original language	English (US)
Pages (from-to)	1884-1889
Number of pages	6
Journal	Data in Brief
Volume	20
DOIs	https://doi.org/10.1016/j.dib.2018.08.105
State	Published - Oct 2018
Externally published	Yes

Bibliographical note

Funding Information:
This work was in part funded by DSM Nutritional Products, Kaiseraugst , Switzerland. Transparency document

Publisher Copyright:
© 2018

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title = "Water vapor sorption and glass transition temperatures of phase-separated amorphous blends of hydrophobically-modified starch and sucrose",

abstract = "This article contains water vapor sorption data obtained on amorphous blends of octenyl succinic acid-modified (denoted as hydrophobically modified starch; HMS) and sucrose (S) in the anhydrous weight HMS/S ratios between 100/0 and 27/75. The water vapor sorption data was obtained gravimetrically. The amorphous state of the blends was confirmed by X-ray diffraction. The glass transition temperatures of the phase-separated blends are listed; the blends show phase separation into a sucrose-rich phase and a HMS-rich phase, the composition of which varies with the blend ratios. The sucrose-rich phase is characterized by a glass transition temperature Tg,lower that is 40 to 90 K lower than the glass transition temperature Tg,upper of the HMS-rich phase.",

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AU - Hughes, David

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AB - This article contains water vapor sorption data obtained on amorphous blends of octenyl succinic acid-modified (denoted as hydrophobically modified starch; HMS) and sucrose (S) in the anhydrous weight HMS/S ratios between 100/0 and 27/75. The water vapor sorption data was obtained gravimetrically. The amorphous state of the blends was confirmed by X-ray diffraction. The glass transition temperatures of the phase-separated blends are listed; the blends show phase separation into a sucrose-rich phase and a HMS-rich phase, the composition of which varies with the blend ratios. The sucrose-rich phase is characterized by a glass transition temperature Tg,lower that is 40 to 90 K lower than the glass transition temperature Tg,upper of the HMS-rich phase.

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Water vapor sorption and glass transition temperatures of phase-separated amorphous blends of hydrophobically-modified starch and sucrose

Abstract

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