The glass transition temperatures of sugar mixtures

Abstract

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 monosaccharide–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.