The glass transition temperatures of sugar mixtures.
We measured the glass transition temperatures of mono-, di-, and trisaccharide mixtures using differential scanning calorimeter (DSC) and analyzed these temperatures using the Gordon-Taylor equation. We found that the glass transition temperatures of monosaccharide-monosaccharide and disaccharide-disaccharide mixtures could be described by the conventional Gordon-Taylor equation. However, the glass transition temperatures of monosaccharide-disaccharide and monosaccharide-trisaccharide mixtures deviated from the conventional Gordon-Taylor equation and the amount of deviation in the monosaccharide-trisaccharide mixtures was larger than those in the monosaccharide-disaccharide mixtures. From these results, we conclude that the size and shape of the sugars play an important role in the glass transition temperature of the mixtures.
Seo
Jeong-Ah
JA
Department of Physics, Pusan National University, Busan 609-735, Republic of Korea.
Kim
S J
SJ
Kwon
Hyun-Joung
HJ
Yang
Y S
YS
Kim
Hyung Kook
HK
Hwang
Yoon-Hwae
YH
D004187:Disaccharides / Q000737:chemistry*; D005898:Glass; D007700:Kinetics; D009005:Monosaccharides / Q000737:chemistry*; D013816:Thermodynamics; D014312:Trisaccharides / Q000737:chemistry*
D004187:Disaccharides; D009005:Monosaccharides; D014312:Trisaccharides