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The State of Water and Its Impact on Pharmaceutical Systems: Lipid-Based Drug Delivery Systems and Amorphous Solids Read chapter Read first chapter

2015 | OriginalPaper | Chapter

Prediction Approach to the Glass Transition Temperature of Amorphous Carbohydrate Polymer

Authors : K. Kawai, K. Fukami, P. Thanatuksorn, C. Viriyarattanasak, K. Kajiwara

Published in: Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Publisher: Springer New York

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Abstract

Most of carbohydrate polymers exist, at least partially, in an amorphous state, and thus, glass transition occur during dehydration/rehydration and cooling/heating processing. Since various physical properties are changed drastically by the glass transition (Levine and Slade 1988; Roos 1995; Le Meste et al. 2002), it is important to understand the glass transition temperature (T g).

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previous chapter Water Activity Depression of Tejocote Fruit (Crataegus pubescens) Using Osmotic Solutions and Pressure Gradients
next chapter Effect of Sugars on the Release of Aroma Compounds in Model Systems
Literature
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Le Meste M, Champion D, Roudaut G, Blond G, Simatos D (2002) Glass transition and food technology: a critical appraisal. J Food Sci 67:2444CrossRef
Levine H, Slade L (1988) Principles of “cryostabilization” technology from structure/property relationships of carbohydrate/water systems—a review. Cryo-Letters 9:21
Orford PD, Parker R, Ring SG, Smith AC (1989) Effect of water as a diluent on the glass transition behaviour of malto-oligosaccharides, amylase and amylopectin. Int J Biol Macromol 11:91CrossRef
Ronkart SN, Paquot M, Fougnies C, Deroanne C, Blecker CS (2009) Effect of water uptake on amorphous inulin properties. Food Hydrocoll 23:922CrossRef
Zimeri JE, Kokini JL (2002) The effect of moisture contention the crystallinity and glass transition temperature of inulin. Carbohydr Polym 48:299CrossRef
Metadata
Title
Prediction Approach to the Glass Transition Temperature of Amorphous Carbohydrate Polymer
Authors
K. Kawai
K. Fukami
P. Thanatuksorn
C. Viriyarattanasak
K. Kajiwara
Copyright Year
2015
Publisher
Springer New York
Book
Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Print ISBN: 978-1-4939-2577-3

Electronic ISBN: 978-1-4939-2578-0

Copyright Year: 2015

DOI
https://doi.org/10.1007/978-1-4939-2578-0_44

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