Molecular mobility and ageing of sugar glasses
Carbohydrates play an important role in the stabilization of biological components under water stress and, consequently, in the preservation of foods. Water stress is produced either by freezing or drying producing damage in proteins and tissues mainly due to the generation of large gradients of con...
Saved in:
Published in | Food chemistry Vol. 106; no. 4; pp. 1314 - 1317 |
---|---|
Main Authors | , |
Format | Journal Article Conference Proceeding |
Language | English |
Published |
Oxford
Elsevier Ltd
15.02.2008
Elsevier |
Subjects | |
Online Access | Get full text |
Cover
Loading…
Summary: | Carbohydrates play an important role in the stabilization of biological components under water stress and, consequently, in the preservation of foods. Water stress is produced either by freezing or drying producing damage in proteins and tissues mainly due to the generation of large gradients of concentration of salts. Some carbohydrates act as protectors but, although some explanations have been proposed, the mechanism is not yet properly known.
We have measured the dielectric relaxation times of aqueous solutions of glucose in the time domain with a custom made device. Some results are presented here for a solution of glucose in water at 88%
w/w, in the range of the glass transition temperature, including some data on the rubbery state (above
T
g). The curves were fitted with a stretched exponential decay (KWW) with relaxation times in the range of 200–500s and stretching parameter (
β) around 0.5. |
---|---|
Bibliography: | http://dx.doi.org/10.1016/j.foodchem.2007.01.078 |
ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2007.01.078 |