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Food science and biotechnology v.14 no.2 = no.62, 2005년, pp.301 - 303   피인용횟수: 1

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  );
  • 초록

    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.


  • 주제어

    Highly concentrated branched oligosaccharides .   glass transition .   Couchman-Karasz equation.  

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  • 이 논문을 인용한 문헌 (1)

    1. 2005. "" Food science and biotechnology, 14(5): 681~684     

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