Abstract
The standard breakdown entropy ΔS 0 and Gibbs free energy ΔG 0 of the junction zones in thermally reversible maltodextrin gels are calculated from thermal data as a function of the alignment coefficient P. Based on a value for P ⋍ 170 , ΔS 0 and ΔG 0 are 24 J mol −1 K and 18 kJ mol −1 respectively. The definition range of the equation for calculating ΔS 0 and ΔG 0 ends at P ⋍ 210 . This comes quite near the value P ⋍ 170 for the magnitude of the coherent scattering units in maltodextrin gels as estimated by wide angle X-ray scattering. Maltodextrin gelation is a weakly cooperative process. Because of the low entropic effect, small changes in enthalpy result in the formation of thermodynamically stable gel structures.
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