期刊
CARBOHYDRATE RESEARCH
卷 341, 期 15, 页码 2516-2520出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carres.2006.08.014
关键词
sugar mixture; glass transition temperature; Gordon-Taylor equation; DSC; TG-DTA
We measured the glass transition temperatures of mono-, di-, and trisaccharide mixtures using differential scanning calorimeter (DSC) and analyzed these temperatures using the Gordon-Taylor equation. We found that the glass transition temperatures of monosaccharide-monosaccharide and disaccharide-disaccharide mixtures could be described by the conventional Gordon-Taylor equation. However, the glass transition temperatures of monosaccharide-disaccharide and mono saccharide-trisaccharide mixtures deviated from the conventional Gordon-Taylor equation and the amount of deviation in the monosaccharide-trisaccharide mixtures was larger than those in the monosaccharide-disaccharide mixtures. From these results, we conclude that the size and shape of the sugars play an important role in the glass transition temperature of the mixtures. (c) 2006 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据