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Article: Caramelization Processes in Sugar Glasses and Sugar Polycrystals

TitleCaramelization Processes in Sugar Glasses and Sugar Polycrystals
Authors
KeywordsDehydration
Caramelization
Sugar glass
Trehalose
Disaccharide
Issue Date2012
PublisherKorean Physical Society. The Journal's web site is located at http://www.npsm-kps.org
Citation
New Physics: Sae Mulli, 2012, v. 62 n. 7, p. 761-767 How to Cite?
AbstractWe studied the chemical dehydration processes due to the caramelization in sugar glasses and sugar polycrystals. The dehydration processes of three monosaccharide sugars (fructose, galactose, and glucose) and three disaccharide sugars (sucrose, maltose, and trehalose) were compared by using a thermogravimetic-differential thermal analyzer to measure the mass reduction. The amounts of mass reductions in sugar glasses were larger than those in sugar polycrystals. However, the amount of mass reduction in trehalose glasses was smaller than that in trehalose polycrystals. This unique dehydration property of trehalose glasses may be related to the high glass transition temperature, which might be related to a superior bioprotection ability of trehalose.
Persistent Identifierhttp://hdl.handle.net/10722/274635
ISSN

 

DC FieldValueLanguage
dc.contributor.authorSeo, J-
dc.contributor.authorKwon, H-
dc.contributor.authorShin, D-
dc.contributor.authorKim, HK-
dc.contributor.authorHwang, Y-
dc.date.accessioned2019-08-26T03:27:01Z-
dc.date.available2019-08-26T03:27:01Z-
dc.date.issued2012-
dc.identifier.citationNew Physics: Sae Mulli, 2012, v. 62 n. 7, p. 761-767-
dc.identifier.issn0374-4914-
dc.identifier.urihttp://hdl.handle.net/10722/274635-
dc.description.abstractWe studied the chemical dehydration processes due to the caramelization in sugar glasses and sugar polycrystals. The dehydration processes of three monosaccharide sugars (fructose, galactose, and glucose) and three disaccharide sugars (sucrose, maltose, and trehalose) were compared by using a thermogravimetic-differential thermal analyzer to measure the mass reduction. The amounts of mass reductions in sugar glasses were larger than those in sugar polycrystals. However, the amount of mass reduction in trehalose glasses was smaller than that in trehalose polycrystals. This unique dehydration property of trehalose glasses may be related to the high glass transition temperature, which might be related to a superior bioprotection ability of trehalose.-
dc.languageeng-
dc.publisherKorean Physical Society. The Journal's web site is located at http://www.npsm-kps.org-
dc.relation.ispartofNew Physics: Sae Mulli-
dc.subjectDehydration-
dc.subjectCaramelization-
dc.subjectSugar glass-
dc.subjectTrehalose-
dc.subjectDisaccharide-
dc.titleCaramelization Processes in Sugar Glasses and Sugar Polycrystals-
dc.typeArticle-
dc.identifier.emailShin, D: dmshin@hku.hk-
dc.identifier.authorityShin, D=rp02569-
dc.description.naturelink_to_OA_fulltext-
dc.identifier.doi10.3938/NPSM.62.761-
dc.identifier.volume62-
dc.identifier.issue7-
dc.identifier.spage761-
dc.identifier.epage767-
dc.publisher.placeRepublic of Korea-

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