Moscow University Chemistry Bulletin

, Volume 71, Issue 5–6, pp 299–306 | Cite as

Water effect on the physicochemical properties of oligomeric polysaccharide inulin

  • V. F. Uryash
  • N. Yu. Kokurina
  • V. N. Larina
  • A. E. Gruzdeva


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.


inulin water heat capacity thermal analysis solubility relaxation transitions 


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Copyright information

© Allerton Press, Inc. 2016

Authors and Affiliations

  • V. F. Uryash
    • 1
  • N. Yu. Kokurina
    • 1
  • V. N. Larina
    • 1
  • A. E. Gruzdeva
    • 2
  1. 1.Laboratory of Chemical Thermodynamics, Scientific Research Institute of ChemistryLobachevski State UniversityNizhny NovgorodRussia
  2. 2.“Grande” Ltd.Nizhny NovgorodRussia

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