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Related Experiment Video

Updated: Mar 2, 2026

Rapid One-step Enzymatic Synthesis and All-aqueous Purification of Trehalose Analogues
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Structural strength analysis of amorphous trehalose-maltodextrin systems.

V A Maidannyk1, B Nurhadi2, Y H Roos1

  • 1School of Food and Nutritional Sciences, University College Cork, Ireland.

Food Research International (Ottawa, Ont.)
|May 22, 2017
PubMed
Summary
This summary is machine-generated.

The strength concept, a parameter (S) measuring material flow resistance above glass transition temperature, was applied to trehalose-maltodextrin systems. Strength decreased with higher water content and showed linear dependence on maltodextrin concentration.

Keywords:
MaltodextrinStructural relaxationTrehaloseWLF“Strength” parameter

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Area of Science:

  • Food science and material science
  • Physical chemistry of amorphous solids

Background:

  • Understanding the physical state of materials is crucial for the food, biological, and pharmaceutical industries.
  • The strength concept, derived from the Williams-Landel-Ferry (WLF) equation, quantifies material resistance to flow above the glass transition temperature.

Purpose of the Study:

  • To investigate the applicability of the strength concept to trehalose-maltodextrin miscible systems.
  • To determine how component ratios and water content influence material strength in these systems.

Main Methods:

  • Preparation of amorphous trehalose-maltodextrin solids via freeze-drying from 20% solutions.
  • Fractional water sorption analysis to control water content at high water activities.
  • Differential Scanning Calorimetry (DSC) for glass transition temperatures, Dynamic Mechanical Analysis (DMA) and Dielectric Ellipsometry (DEA) for alpha-relaxation temperatures, and Volume Rheology for structural relaxation time-temperature dependence.

Main Results:

  • The strength (S) exhibited a linear relationship with maltodextrin concentration in trehalose-maltodextrin systems.
  • Material strength significantly decreased as water content increased within these miscible systems.
  • Glass transition and alpha-relaxation temperatures were determined across various component ratios and water contents.

Conclusions:

  • The strength concept provides a valuable parameter for characterizing the physical state of amorphous food-related systems.
  • Water content and maltodextrin concentration are key factors influencing the flow resistance of trehalose-maltodextrin mixtures.