Abstract
Many industrial/natural processes involve transformations of the ubiquitous polysaccharides. These macromolecules are major components of plant foods, responsible for most of their energy (starch) and structural features (cellulose). Their industrially designed transformations or even those naturally occurring, driven by bio-catalysers, are difficult to monitor, due to their restricted interactions with other molecules. Low-temperature differential scanning calorimetry (cryo-DSC) is a widespread technique, which can inform of the evolution of these macromolecules. Their influence on the ice dynamics and glass transition behaviour of water can provide information related to their alterations. Examples of processes involving starch and cellulose-based systems will be shown, indicating how the different glass transition and ice parameters yielded by DSC (glass transition temperature, different freezing and melting temperatures, enthalpy) can be a rich information source.
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