Water redistribution during the recrystallisation of amylopectin in amylopectin/gelatin blends

The DMTA thermogram of 50:50:32 gelatin/amylopectin/water extrudates showed two main transitions: 24 and 52°C associated with the glass transition temperatures (Tgs) of gelatin and amylopectin, respectively. After storage (15 days, 60°C), amylopectin recrystallised to the A-polymorph. This was paralleled by a decrease of the Tg of gelatin to 1.5°C, which was explained in terms of water redistribution during the formation of amylopectin crystallites. A full analysis of water partitioning in the system is reported.