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High sugar/polysaccharide glasses: resolving the role of water molecules in structure formation
Marcin Deszczynski1, Stefan Kasapis, William MacNaughton
1Division of Food Sciences, Sutton Bonington Campus, University of Nottingham, LE12 5RD, Loughborough, UK.
International Journal of Biological Macromolecules
|September 26, 2002
Abstract:
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).