Effect of water sorption on glass transition and microstructural variation of dextran & sugar mixtures

被引：0

作者：

Li, Wen ^{[1
]}

Yun, Liyuan ^{[2
]}

Zhao, Yunjiao ^{[1
]}

Zhi, Zijian ^{[3
]}

Muhindo, Esther Mwizerwa ^{[1
]}

Geng, Xiaoyuan ^{[1
]}

Liu, Rui ^{[1
]}

Wu, Tao ^{[1
]}

Sui, Wenjie ^{[1
]}

Zhang, Min ^{[1
,2
]}

机构：

[1] State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin,300457, China

[2] China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin,300392, China

[3] Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Gent,9000, Belgium

来源：

Carbohydrate Polymers | 2022年 / 290卷

基金：

中国国家自然科学基金;

关键词：

Sorption - Thermodynamic stability - Temperature - Sugar (sucrose) - Glass - Glass transition - Mixtures;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

Dextran is widely used as a model polysaccharide to study the interactions between polysaccharides and small molecule sugars. This study examined water sorption isotherms and glass transition temperatures (Tg) of mixtures of dextran with trehalose, lactose and sucrose for understanding how different disaccharides affect dextran's processing adaptation and storage performance relevant to water sorption. At the same chemical composition, monolayer water (m0) was dextran & sucrose (dex&suc) > dextran & trehalose (dex&tre) > dextran & lactose (dex&lac). The higher ratios of dextran, the higher was the Guggenheim constant (C) value of the mixtures. The compatibility of dextran and disaccharides was dex&tre > dex&lac > dex&suc. Gordon–Taylor model showed dex&tre (2:1) best inhibited water plasticization. Furthermore, trehalose and lactose were more effective in preventing morphological changes of hydrous matrices in the mixtures. The crystallinities of samples at 43% relative humidity (RH) were slightly lower than that at 11% RH. © 2021

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