Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Estimating the Glass Transition of Oligosaccharides Mixtures through the State Diagram

  • Auh, Joong-Hyuck (Center for Biostabilization, Section of Molecular and Cellular Biology, University of California) ;
  • Park, Kwan-Hwa (Department of Food Science and Technology, School of Agricultural Biotechnology, and Center for Agricultural Biomaterials, Seoul National University)
  • Published : 2005.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

State diagram of highly concentrated branched oligosaccharides (HBOS) was constructed to better understand phase behavior of mixtures with different size of oligosaccharides. It showed dramatic plasticizing effect on glass transition, which was successfully described based on Couchman-Karasz equation model. $T_g$' estimated from state diagram corresponded well with previous empirical data measured by maximum ice formation through isothermal holding (annealing) process. Estimated $T_g$' and $C_g$' values were $-36.3^{\circ}C$ and 79.99%, respectively. $T_g$' value of HBOS was approximately $10^{\circ}C$ higher than that of sucrose, while $C_g$' value was similar to those of general carbohydrate materials, which could be useful for applications in frozen system.

Keywords

References

  1. Macromolecules v.11 Compositional variation of glass-transition temperatures. 2. Application of the thermodynamic theory to compatible polymer blends Couchman, P.R.
  2. Macromolecules v.11 Compositional variation of glass-transition temperatures. 2. Application of the thermodynamic theory to compatible polymer blends Couchman, P.R.
  3. Macromolecules v.11 A classical thermodynamic discussion of the effect of composition on glass-transition temperatures Couchman, P.R.;Karasz, F.E.
  4. Cereal Chem. v.64 The glass transition in starch Zeleznak, K.J.;Hoseney, R.C.
  5. Int. J. BioI. Macromol. v.11 Effect of water as a diluent on the glass transition behavior of malto-oligosaccharides, amylase and amylopectin Orford, P.D.;Parker, R.;Ring, S.G.;Smith, A.C.
  6. Carbohydr. Polym. v.19 A study of the effect of water on the glass transition of 1:1 mixtures of amylopectin, casein and gluten using DSC and DMTA Kalichevsky, M.T.;Blanshard, J.M.V
  7. Carbohydr. Polym. v.20 The effect of fructose and water on the glass transition of amylopectin Kalichevsky, M.T.;Blanshard, J.M.V.
  8. Polymer v.34 A study of the glass transition of amylopectin-sugar mixtures Kalichevsky, M.T.;Jaroszkiewicz, E.M.;Blanshard, J.M.V.
  9. J. Food Sci. v.60 Branched oligosaccharides concentrated by yeast fermentation and effectiveness as a low sweetness humectant Yoo, S.H.;Kweon, M.R.;Kim, M.J.;Auh, J.H.;Jung, D.S.;Kim, J..R.;Kim, J.W.;Park, K.H.
  10. J. Food Sci. v.64 Characterization of branched oligosaccharides produced by Bacillus licheniformis maltogenic amylase Kwon, K.S.;Auh, J.H.;Choi, S.K.;Kang, G.J.;Kim, J.W.;Park, K.H.
  11. Int. J. Food Sci. Technol. v.38 Cryoprotection of protein by highly concentrated branched oligosaccharides Auh, J.H.;Kim, Y.R.;Comillon, P.;Yoon, J.;Yoo, S.H.;Park, K.H.
  12. J. Food Sci. v.64 Highly concentrated branched oligosaccharides as cryoprotectant for surimi products Auh, J.H.;Lee, H.G.;Kim, J.W.;Kim, J.C.;Yoon, H.S.;Park, K.H.
  13. Food Sci. Biotechnol. v.11 Highly concentrated branched oligosaccharides as stabilizer for freeze-dried beef protein Lee, K.S.;Lee, H.G.;Auh, J.H.;Baek, H.H.;Cho, S.K.;Yang, C.B.;Park, K.H.
  14. J. Food Technol. v.13 'Collapse', a structural transition in freeze dried carbohydrates, I. Evaluation of analytical methods To, E.;Flink, M.
  15. Biotechnol. Prog. v.6 Differntial scanning calorimetry study of phase transitions affecting the quality of dehydrated materials Roos, Y.;Karel, M.
  16. J. Food Sci. v.52 Effect of moisture on the thermal behavior of strawberries studied using differential scanning calorimetry Roos, Y.;Karel, M.
  17. lnt. J. Food Sci. Technol. v.26 Amorphous state and delayed ice formation in sucrose solutions Roos, Y.;Karel, M.
  18. Bull. Chem. Soc. Jpn. v.41 Calorimetric study of the glassy state. IV. Heat capacities of glassy water and cubic ice Sugisaki, M.;Suga, H.;Seki, S.
  19. Phase transitions in foods Roos, Y.(ed.)
  20. Carbohydr. Res. v.196 Aspects of the glass transition behavior of mixtures of carbohydrates of low molecular weight Orford, P.D.;Parker, R.;Ring, S.G.
  21. Food Technol. v.45 Applying state diagrams to food processing and development Roos, Y.;Karel, M.
  22. J. Food Eng. v.24 Characterization of food polymers using state diagrams Roos, Y.
  23. Food Res. lnt. v.25 Low-temperature stability and glassy state in frozen foods Goff, H.D.
  24. Food Res. lnt. v.27 Measuring and interpreting the glass transition in frozen foods and model systems Goff, H.D.
  25. J. Sci. Food Agric. v.61 Chemical reaction kinetics in relation to glass transition temperature in frozen food polymer solutions Kerr, W.L.;Lim, M.H.;Reid, D.S.;Hong, C.
  26. J. Food Eng. v.22 Mechanical properties of frozen model solutions Blond, G.
  27. Food Res. Int. v.28 Evaluation of viscosities of amorphous phases in partially frozen systems by WLF kinetics and glass transition temperatures Maltini, E.;Anese, M.