A calorimetric study of structural relaxation in a maltose glass

被引：17

作者：

Noel, TR ^{[1
]}

Parker, R ^{[1
]}

Ring, SM ^{[1
]}

Ring, SG ^{[1
]}

机构：

[1] Inst Food Res, Norwich Lab, Dept Biochem, Norwich NR4 7UA, Norfolk, England

来源：

CARBOHYDRATE RESEARCH | 1999年 / 319卷 / 1-4期

基金：

英国生物技术与生命科学研究理事会;

关键词：

maltose; glass transition; structural relaxation;

D O I：

10.1016/S0008-6215(99)00117-2

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The structural relaxation behaviour of a maltose glass was investigated by differential scanning calorimetry. The ageing of the material, on storage below the calorimetric glass-transition temperature, T-g, was followed, as a function of time, through the measurement of the enthalpy recovered on reheating. The observed relaxation behaviour was well described by the Tool-Narayanaswamy method, which included the effect of non-exponentiality and non-linearity on the observed behaviour. (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：166 / 171

页数：6

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