High sugar/polysaccharide glasses: resolving the role of water molecules in structure formation

被引:17
作者
Deszczynski, M
Kasapis, S
MacNaughton, W
Mitchell, JR
机构
[1] Sultan Qaboos Univ, Coll Agr, Dept Food Sci & Nutr, Al Khoud 123, Oman
[2] Univ Nottingham, Div Food Sci, Loughborough LE12 5RD, Leics, England
关键词
glass transition; sugar; polysaccharide; dynamic oscillation; calorimetry;
D O I
10.1016/S0141-8130(02)00034-X
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
Small-deformation dynamic oscillation and differential scanning calorimetry were used to ascertain the role of water molecules in high sugar/polysaccharide glasses. Increasing replacement of water with sugar affects adversely tahe degree of order in the polysaccharide network to such an extent that at level of solids >90% structure formation is no longer possible. Depending of the polymeric ability to form a network, the theological T-g can be up to 30 higher than the calorimetric T-g. (C) 2002 Elsevier Science B.V. All rights reserved.
引用
收藏
页码:279 / 282
页数:4
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