Amorphization of sugar hydrates upon milling.
The possibility to amorphize anhydrous crystalline sugars, like lactose, trehalose and glucose, by mechanical milling was previously reported. We test here the possibility to amorphize the corresponding crystalline hydrates: lactose monohydrate, trehalose dihydrate and glucose monohydrate using fully identical milling procedures. The results show that only the first hydrate amorphizes while the other two remain structurally invariant. These different behaviours are attributed to the plasticizing effect of the structural water molecules which can decrease the glass transition temperature below the milling temperature. The results reveal clearly the fundamental role of the glass transition in the solid-state amorphization process induced by milling, and they also explain why crystalline hydrates are systematically more difficult to amorphize by milling than their anhydrous counterpart. The investigations have been performed by differential scanning calorimetry and powder X-ray diffraction.
Willart
J F
JF
Univ Lille Nord de France, Lille, France. jean-francois.willart@univ-lille1.fr
Dujardin
N
N
Dudognon
E
E
Danède
F
F
Descamps
M
M
D002152:Calorimetry, Differential Scanning; D002241:Carbohydrates / Q000737:chemistry*; D005511:Food Handling; D005947:Glucose / Q000737:chemistry; D007785:Lactose / Q000737:chemistry; D044367:Phase Transition; D014199:Trehalose / Q000737:chemistry; D014867:Water / Q000737:chemistry; D014961:X-Ray Diffraction
D002241:Carbohydrates; D014867:Water; D014199:Trehalose; D005947:Glucose; D007785:Lactose