Water effect on the physicochemical properties of oligomeric polysaccharide inulin

Resumo

For oligomeric polysaccharide inulin from chicory roots, the heat capacity in the range of 80–330 K is measured, and values of standard enthalpy of combustion and formation were determined. Water concentration in inulin in the solution saturated at water melting temperature was determined by means of a calorimetric method from the melting enthalpy of water excess over its solubility in the oligosaccharide. Using the technique of differential thermal analysis, a temperature of relaxation transitions in inulin and an effect of water on these transitions are determined.