Aspects of the glass transition behaviour of mixtures of carbohydrates of low molecular weight

Empirical and theoretical models of equilibrium and non-equilibrium transition temperatures of supplemented phase diagrams in aqueous systems (IUPAC Technical Report)

“…Only data reported numerically in the literature were included in these figures, and all of them were obtained from DSC. In the case of sucrose, the difference between T g obtained from midpoint [7,[116][117][118][119][120][121] and onset * [85,86,[122][123][124][125]] is significant, while for trehalose the range of composition for the data obtained from midpoint [7,92,123,126] and onset [7,118,121,[127][128][129][130] do not overlap and a common fit was possible all over the range of compositions. The T g2 values for both pure saccharides are (341 ± 7) K (onset) and (346 ± 6) K (midpoint) for sucrose, and (389 ± 3) K (onset and midpoint) for trehalose.…”

“…41, k CK < 1 is obtained, which results in convex curves instead of the concave curves experimentally observed. Supplemented phase diagrams in aqueous systems 1085 ( ○ ) midpoint [7,[116][117][118][119][120][121]; ( ) onset [85,86,[122][123][124][125]. Solid and dashed-dotted lines correspond to the best fit of midpoint (T g2 = 346 K; k GT = 5.82) and onset (T g2 = 341 K; k GT = 4.67) glass transition temperature, respectively; dashed line correspond to the fit using eq.…”

Water Sorption Glass Transition Protein-Stabilizing Behavior of an Amorphous Sucrose Matrix Combined With Various Materials

“…5,6,10 Polysaccharides and polymers have been reported to increase the T g values of amorphous oligosaccharides. [11][12][13][14] On the other hand, it has recently been reported that the addition of phosphate salts to an amorphous sugar matrix can also increase the T g value. [15][16][17][18] This suggests that highly polarized substances and substances that contain polar groups could also be used to improve the physical stability of an amorphous sugar matrix.…”

Towards an improved calorimetric methodology for glass transition temperature determination in amorphous sugars

“…Therefore, exact glass transition temperatures of sugars such as fructose, glucose, and sucrose are required as critical factors for predicting and optimizing the stability of dehydrated sugar-rich foods during processing and storage. Many researchers have reported the T g values of various of these amorphous sugars (Jiang, Liu, Bhandari, & Zhou, 2008;Orford, Parker, & Ring, 1990;Roos, 1993;Truong et al, 2004;Vanhal & Blond, 1999;Wungtanagorn & Schmidt, 2001). However, the T g values published by different authors vary considerably for the same sugar due to a number of factors, including crystal purity, presence of residual water, measurement time, the thermal history, method of measurement, occurrence of caramelization, and/or thermal decomposition of sugars during the T g measurement (Jiang et al, 2008;Vanhal & Blond, 1999).…”