Skip to main content
SpringerLink
Log in

Thermal behaviour of carbohydrates studied by heat flow calorimetry

  • Published:
Journal of thermal analysis Aims and scope Submit manuscript

Abstract

The technique of heat flow calorimetry was used to study the thermal behaviour of different carbohydrates between 20°C and 270°C. The samples were analyzed by heating in sealed cells. The temperature range in which exothermic reactions, due to thermal decomposition, occurred varied widely depending on the type of carbohydrate investigated. Reaction enthalpies of 44 sugars and polysaccharides are given. Endothermic phenomena, such as fusion or vaporization of crystallized water, were also observed: fusion temperatures and enthalpies of 34 sugars and sugar alcohols are listed. Calorimetric curves showing crystallization of amorphous sucrose, cellobiose and lactose are also presented.

Zusammenfassung

Die Technik der Wärmeleitungs-Kalorimetrie wurde zur Untersuchung des thermischen Verhaltens von verschiedenen Kohlenhydraten zwischen 20°C und 270°C eingesetzt. Die Muster wurden in dicht verschlossenen Kapseln erhitzt. Der Temperaturbereich, in welchem exotherme Reaktionen infolge thermischer Zersetzung abliefen, änderte sich stark in Abhängigkeit vom untersuchten Kohlenhydrattyp. Reaktionsenthalpien von 44 Zuckern und Polysacchariden wurden ermittelt. Endotherme Phänomene, wie das Schmelzen oder das Verdampfen von Kristallwasser wurden auch beobachtet. Schmelztemperaturen und Schmelzenthalpien von 34 Zuckern und Zuckeralkoholen sind tabelliert. Kalorimetrische Daten der Kristallisation amorpher Saccharose, Cellobiose und Lactose werden diskutiert.

Резюме

Метод калориметрии т еплового потока был использован для изуч ения термического поведения различных углеводов между 20 и 270°C. О бразцы анализировались наг ревом в закрытых ячейках. Вс ледствии термическо го разложения, интервал температур эксотерм ических реакций изменялся в ш ироких пределах в зав исимости от типа исследуемого углевода. Приведены э нтальпии реакций для 44 сахаров и полисахаридов. Наблю дались такие эндотермическ ие явления, как плавле ние или испарение кристалли зационной воды. Приведены температу ры плавления и энталь пии для 34 сахаров и многоатомн ых спиртов. Представлены калори метрические кривые, п оказывающие кристаллизацию амор фной сахарозы, целлобиозы и лактозы.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Y. Houminer and S. Patai, Israel J. Chem., 7 (1969) 513.

    Google Scholar 

  2. Y. Houminer, in G. G. Birch and L. F. Green, Molecular Structure and Function of Food Carbohydrate, Applied Science Publishers Ltd, London, 1973, p. 133.

    Google Scholar 

  3. C. T. Greenwood, in M. L. Wolfrom and R. S. Tipson, Advances in Carbohydrate Chemistry, Academic Press, New York, 22 (1967) 483.

    Google Scholar 

  4. H. Morita, Anal. Chem., 28 (1956) 64.

    Google Scholar 

  5. F. Shafizadeh, in M. L. Wolfrom and R. S. Tipson, Advances in Carbohydrate Chemistry, Academic Press, New York, 23 (1968). 419; F. Shafizadeh, K. V. Sarkanen, D. A. Tillman, Thermal Uses and Properties of Carbohydrates and Lignins. Academic Press, New York, 1976.

    Google Scholar 

  6. D. F. Arsenau, Can. J. Chem., 49 (1971) 632.

    Google Scholar 

  7. F. Shafizadeh, J. Polymer Sci., C 36 (1971) 21.

    Google Scholar 

  8. R. L. Hebert, M. Tryon and W. K. Wilson. Tappi, 52 (1969) 1183.

    Google Scholar 

  9. F. Shafizadeh and G. D. McGinnis, Carboh. Res., 16 (1971) 273.

    Google Scholar 

  10. A. Raemy, Thermochim. Acta, 43 (1981) 229.

    Google Scholar 

  11. A. Raemy and J. Löliger, Cereal Chem., 59 (1982) 189.

    Google Scholar 

  12. A. Raemy and P. Lambelet, J. Fd Technol., 17 (1982) 451.

    Google Scholar 

  13. A. Raemy, R. F. Hurrell and J. Löliger, Thermochim. Acta, 65 (1983) 81.

    Google Scholar 

  14. T. Itoh, M. Satoh and S. Adachi, J. Dairy Sci., 60 (1977) 1230.

    Google Scholar 

  15. E. Berlin, P. G. Kliman, B. A. Anderson and M. J. Pallansch, Thermochim. Acta, 2 (1971) 143.

    Google Scholar 

  16. E. C. To and J. M. Flink, J. Food Technol., 13 (1978) 551.

    Google Scholar 

  17. K. D. Ross, J. Dairy Sci., 61 (1978) 255.

    Google Scholar 

  18. K. D. Ross, J. Dairy Sci., 61 (1978) 152.

    Google Scholar 

  19. K. Roetman, Neth. Milk Dairy J., 35 (1981) 1.

    Google Scholar 

  20. P. Würsch, B. Koellreuter, J. Rosset, A. Raemy and A. Klein, manuscript in preparation.

  21. C. C. Sweeley, R. Bentley, M. Makita and W. W. Wells, J. Am. Chem. Soc., 85 (1963) 2497.

    Google Scholar 

  22. A. E. Pavlath and K. S. Gregorski, Proc. 2nd European Symposium on Thermal Analysis, Heyden, London, 1981, 251.

    Google Scholar 

  23. G. N. Richards and F. Shafizadeh, 11th Int. Symp. on Carbohydrate Chemistry, London, 1978, abstract.

  24. D. Dollimore and J. M. Hoath, Thermochim. Acta, 45 (1981) 87.

    Google Scholar 

  25. D. Dollimore and J. M. Hoath, Thermochim. Acta, 45 (1981) 103.

    Google Scholar 

  26. T. Itoh, M. Katoh and S. Adachi, J. Dairy Res., 45 (1978) 363.

    Google Scholar 

  27. A. Burger, Pharmazie in unserer Zeit, 6 (1982) 177.

    Google Scholar 

  28. A. Burger, R. Ramberger, Mikrochim. Acta, 2 (1979) 273.

    Google Scholar 

  29. F. Kohlrausch, Praktische Physik, Band 2, B. G. Teubner Verlagsgesellschaft, Stuttgart, 1962.

    Google Scholar 

  30. B. V. Kokta, P. Luner, K. N. Law, J. L. Valade and V. Hornof, Bull. Soc. Chim. Fr., 3–4 (1978) 135.

    Google Scholar 

  31. J. Chevalley, W. Rostagno, R. H. Egli, Revue Internationale de la Chocolaterie, Vol. XXV, 1 (1970) 3.

    Google Scholar 

  32. B. H. Webb, Fundamentals of Dairy Chemistry, The AVI Publishing Co. Inc., Westport, 1980.

    Google Scholar 

  33. F. Fernandez-Martin, F. Morais and A. Olano, in Proc. of 8th European Food Symposium on Food Process Engineering, Applied Science Publishers, London, 1979, p. 523.

    Google Scholar 

  34. D. Davies, A. R. Horrocks and M. Greenhalgh, Proceedings of the Second European Symposium on Thermal Analysis, Heyden, London, 1981, p. 588.

    Google Scholar 

  35. E. L. Charsley, C. T. Cox, M. R. Ottawa, T. J. Barton and J. M., Jenkins, Proc. of the Second European Symposium on Thermal Analysis, Heyden, London, 1981, p. 593.

    Google Scholar 

  36. L. Hub, Instit. Chem. Eng. Symposium, Series Nℴ 68, 3.

  37. D. I. Townsend and J. C. Tou, Thermochim. Acta, 37 (1980) 1.

    Google Scholar 

  38. K. Rajeshwar, R. Rosenwold and J. DuBow, Nature, 301 (1983) 48.

    Google Scholar 

  39. G. Wells, J. H. Futrell and K. J. Voorhees, Rev. Sci. Instrum., 52/5 (1981) 735.

    Google Scholar 

  40. A. Raemy and T. Schweizer, Proc. of the Journées de Genève, Calorimétrie et Analyse Thermique, 29–30 March 1982, Vol. XIII, p. III, 11, 70.

    Google Scholar 

  41. G. D. Fassman, Handbook of Biochemistry and Molecular Biology, 3rd Edition, CRC Press, Cleveland, U.S.A., 1975.

    Google Scholar 

  42. R. C. Weast, Handbook of Chemistry and Physics, 60th Edition, CRC Press, West Palm Beach, U.S.A., 1981.

    Google Scholar 

  43. W. Pigman and D. Horton, The Carbohydrates, Vol. II A, 2nd Edition, Academic Press, New York, 1972.

    Google Scholar 

  44. S. Ohno, M. Hirao and M. Kido, Carboh. Research, 108 (1982) 163.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Nestlé Research Department, CH-1814, La Tour de Peilz, Switzerland

    A. Raemy & T. F. Schweizer

Authors
  1. A. Raemy
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. T. F. Schweizer
    View author publications

    You can also search for this author in PubMed Google Scholar

Additional information

The authors greatly acknowledge many discussions with P. Würsch, R. F. Hurrell and J. Löliger and the technical assistance of F. Michel, Ph. Roulet and S. Reimann.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Raemy, A., Schweizer, T.F. Thermal behaviour of carbohydrates studied by heat flow calorimetry. Journal of Thermal Analysis 28, 95–108 (1983). https://doi.org/10.1007/BF02105282

Download citation

  • Received:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02105282

Keywords

Search

Navigation