Abstract
Thermally reversible maltodextrin gels are two-phase systems, composed of disc-like crystalline domains with a diameter of about 300 nm and regions containing amorphous polymer chains and water. The structure of the polysaccharide chains within the lamellae is that of the crystalline B-form of amylose, the polymer chains are arranged in double-stranded helices, which are packed in a hexagonal unit cell (a=b=1.85 nm, c (fiber repeat)=1.04 nm,γ=120‡). As revealed by measurements of the excess wide-angle X-ray scattering of the polysaccharide, gelation of the solutions is due to a partial crystallization of the polymer. In non-gelling maltodextrin solutions a crystallinity cannot be detected.
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