High sugar/polysaccharide glasses: resolving the role of water molecules in structure formation.
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 rheological T(g) can be up to 30 degrees higher than the calorimetric T(g).
Deszczynski
Marcin
M
Division of Food Sciences, Sutton Bonington Campus, University of Nottingham, LE12 5RD, Loughborough, UK.
Kasapis
Stefan
S
MacNaughton
William
W
Mitchell
John R
JR
D002152:Calorimetry, Differential Scanning; D002236:Carbohydrate Conformation; D002241:Carbohydrates / Q000737:chemistry*; D005898:Glass; D011134:Polysaccharides / Q000737:chemistry*; D013816:Thermodynamics; D014867:Water
D002241:Carbohydrates; D011134:Polysaccharides; D014867:Water