Glass transition and enthalpy relaxation of amorphous food saccharides: a review.
Many food materials exist in a disordered amorphous solid state due to processing. Therefore, understanding the concept of amorphous state, its important phase transition (i.e., glass transition), and the related phenomena (e.g., enthalpy relaxation) is important to food scientists. Food saccharides, including mono-, di-, oligo-, and polysaccharides, are among the most important major components in food. Focusing on the food saccharides, this review covers important topics related to amorphous solids, including the concept and molecular arrangement of amorphous solid, the formation of amorphous food saccharides, the concept of glass transition and enthalpy relaxation, physical property changes and molecular mobility around the glass transition, measurement of the glass transition and enthalpy relaxation, their mathematical descriptions and models, and influences on food stability.
Liu
Yeting
Y
Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore.
Bhandari
Bhesh
B
Zhou
Weibiao
W
D002241:Carbohydrates / Q000737:chemistry*; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005504:Food Analysis; D005898:Glass; D011134:Polysaccharides / Q000737:chemistry; D013696:Temperature; D013816:Thermodynamics
D002241:Carbohydrates; D011134:Polysaccharides