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Article: Caramelization Processes in Sugar Glasses and Sugar Polycrystals

TitleCaramelization Processes in Sugar Glasses and Sugar Polycrystals
Authors
Issue Date31-Jul-2012
PublisherKorean Physical Society
Citation
New Physics: Sae Mulli, 2012, v. 62, p. 761-767 How to Cite?
Abstract

We 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/10722/342128
ISSN
2023 SCImago Journal Rankings: 0.147

 

DC FieldValueLanguage
dc.contributor.authorSeo, J-
dc.contributor.authorKwon, H-
dc.contributor.authorShin, D-
dc.contributor.authorKim, HK-
dc.contributor.authorHwang, Y-
dc.date.accessioned2024-04-09T07:29:57Z-
dc.date.available2024-04-09T07:29:57Z-
dc.date.issued2012-07-31-
dc.identifier.citationNew Physics: Sae Mulli, 2012, v. 62, p. 761-767-
dc.identifier.issn0374-4914-
dc.identifier.urihttp://hdl.handle.net/10722/342128-
dc.description.abstract<p>We 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.</p>-
dc.languageeng-
dc.publisherKorean Physical Society-
dc.relation.ispartofNew Physics: Sae Mulli-
dc.rightsThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.-
dc.titleCaramelization Processes in Sugar Glasses and Sugar Polycrystals-
dc.typeArticle-
dc.identifier.doi10.3938/NPSM.62.761-
dc.identifier.volume62-
dc.identifier.spage761-
dc.identifier.epage767-
dc.identifier.eissn2289-0041-
dc.identifier.issnl0374-4914-

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