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{
"count": 124,
"next": "http://glycodata.org/api/gdd/glass-transition-temperatures/?format=api&page=4",
"previous": "http://glycodata.org/api/gdd/glass-transition-temperatures/?format=api&page=2",
"results": [
{
"id": 41,
"substance": "Xylose",
"glass_transition_temperature": "9.5",
"doi": "https://doi.org/10.1016/0260-8774(94)90029-9",
"method": "Experiment",
"conditions": "",
"conditions_detail": "",
"comments": ""
},
{
"id": 42,
"substance": "Lyxose",
"glass_transition_temperature": "8",
"doi": "https://doi.org/10.1016/0260-8774(94)90029-10",
"method": "Experiment",
"conditions": "",
"conditions_detail": "",
"comments": ""
},
{
"id": 43,
"substance": "Ribose",
"glass_transition_temperature": "-10",
"doi": "https://doi.org/10.1016/0260-8774(94)90029-11",
"method": "Experiment",
"conditions": "",
"conditions_detail": "",
"comments": ""
},
{
"id": 44,
"substance": "Talose",
"glass_transition_temperature": "11.5",
"doi": "https://doi.org/10.1016/0260-8774(94)90029-13",
"method": "Experiment",
"conditions": "",
"conditions_detail": "",
"comments": ""
},
{
"id": 45,
"substance": "Altrose",
"glass_transition_temperature": "10.5",
"doi": "https://doi.org/10.1016/0260-8774(94)90029-14",
"method": "Experiment",
"conditions": "",
"conditions_detail": "",
"comments": ""
},
{
"id": 46,
"substance": "Fructose:glucose (1:1 blend)",
"glass_transition_temperature": "20",
"doi": "https://doi.org/10.1016/0260-8774(94)90029-17",
"method": "Experiment",
"conditions": "",
"conditions_detail": "",
"comments": ""
},
{
"id": 47,
"substance": "Galactose",
"glass_transition_temperature": "≈30 or 110",
"doi": "https://doi.org/10.1016/0260-8774(94)90029-18",
"method": "Experiment",
"conditions": "",
"conditions_detail": "",
"comments": ""
},
{
"id": 48,
"substance": "Mannose",
"glass_transition_temperature": "30",
"doi": "https://doi.org/10.1016/0260-8774(94)90029-20",
"method": "Experiment",
"conditions": "",
"conditions_detail": "",
"comments": ""
},
{
"id": 49,
"substance": "Mannobiose",
"glass_transition_temperature": "90",
"doi": "https://doi.org/10.1016/0260-8774(94)90029-24",
"method": "Experiment",
"conditions": "",
"conditions_detail": "",
"comments": ""
},
{
"id": 50,
"substance": "Nystose",
"glass_transition_temperature": "77",
"doi": "https://doi.org/10.1016/0260-8774(94)90029-29",
"method": "Experiment",
"conditions": "",
"conditions_detail": "",
"comments": ""
},
{
"id": 51,
"substance": "Maltose",
"glass_transition_temperature": "97.02",
"doi": "10.3390/foods11121679",
"method": "Experiment",
"conditions": "DSC, fully amorphized anhydrous sample (Table 2)",
"conditions_detail": "DSC, fully amorphized anhydrous sample (Table 2) | water: anhydrous (0 wt%); MW (g/mol): 342.3",
"comments": "\"Maltose: 97.02 +/- 0.58 C (Table 2, glass transition temperatures Tg of pure components, anhydrous)\" Table 2 value 97.02 ± 0.58 C; samples stated to be fully amorphized, anhydrous mixtures. [reported: 97.02 C; confidence: high; Schugmann M, Foerst P (2022)]"
},
{
"id": 52,
"substance": "Maltotriose",
"glass_transition_temperature": "130.18",
"doi": "10.3390/foods11121679",
"method": "Experiment",
"conditions": "DSC, fully amorphized anhydrous sample (Table 2)",
"conditions_detail": "DSC, fully amorphized anhydrous sample (Table 2) | water: anhydrous (0 wt%); MW (g/mol): 504.44",
"comments": "\"Maltotriose: 130.18 +/- 1.23 C (Table 2 measurement data, anhydrous)\" Table 2 value 130.18 ± 1.23 C. [reported: 130.18 C; confidence: high; Schugmann M, Foerst P (2022)]"
},
{
"id": 53,
"substance": "Maltotetraose",
"glass_transition_temperature": "153.13",
"doi": "10.3390/foods11121679",
"method": "Experiment",
"conditions": "DSC, fully amorphized anhydrous sample (Table 2)",
"conditions_detail": "DSC, fully amorphized anhydrous sample (Table 2) | water: anhydrous (0 wt%); MW (g/mol): 666.58",
"comments": "\"Maltotetraose: 153.13 +/- 2.02 C (Table 2 measurement data, anhydrous)\" Table 2 value 153.13 ± 2.02 C. [reported: 153.13 C; confidence: high; Schugmann M, Foerst P (2022)]"
},
{
"id": 54,
"substance": "Maltopentaose",
"glass_transition_temperature": "172.91",
"doi": "10.3390/foods11121679",
"method": "Experiment",
"conditions": "DSC, fully amorphized anhydrous sample (Table 2)",
"conditions_detail": "DSC, fully amorphized anhydrous sample (Table 2) | water: anhydrous (0 wt%); MW (g/mol): 828.72",
"comments": "\"Maltopentaose: 172.91 +/- 0.45 C (Table 2 measurement data, anhydrous)\" Table 2 value 172.91 ± 0.45 C. [reported: 172.91 C; confidence: high; Schugmann M, Foerst P (2022)]"
},
{
"id": 55,
"substance": "Maltohexaose",
"glass_transition_temperature": "178.53",
"doi": "10.3390/foods11121679",
"method": "Experiment",
"conditions": "DSC, fully amorphized anhydrous sample (Table 2)",
"conditions_detail": "DSC, fully amorphized anhydrous sample (Table 2) | water: anhydrous (0 wt%); MW (g/mol): 990.86",
"comments": "\"Maltohexaose: 178.53 +/- 1.47 C (Table 2 measurement data, anhydrous)\" Table 2 value 178.53 ± 1.47 C. [reported: 178.53 C; confidence: high; Schugmann M, Foerst P (2022)]"
},
{
"id": 56,
"substance": "Maltoheptaose",
"glass_transition_temperature": "188.44",
"doi": "10.3390/foods11121679",
"method": "Experiment",
"conditions": "DSC, fully amorphized anhydrous sample",
"conditions_detail": "DSC, fully amorphized anhydrous sample | water: anhydrous (0 wt%); MW (g/mol): 1153.0",
"comments": "\"to 188.44 C for maltoheptaose\" Table 2 value 188.44 ± 3.56 C; highest member of the maltooligosaccharide series measured. [reported: 188.44 C; confidence: high; Schugmann M, Foerst P (2022)]"
},
{
"id": 57,
"substance": "Trehalose",
"glass_transition_temperature": "114",
"doi": "10.1016/j.jnoncrysol.2006.02.182",
"method": "Experiment",
"conditions": "Calorimetry (DSC/DTA); anhydrous trehalose",
"conditions_detail": "Calorimetry (DSC/DTA); anhydrous trehalose | water: anhydrous (0 wt%); MW (g/mol): 342.31",
"comments": "\"The glass transition temperature TG of anydrous trehalose is 114 C [17].\" Value attributed to Crowe et al. [ref 17]. Same paper gives Crowe empirical fit TG(C)=115.5+202.5C-405.6*C^0.5 giving Tg=115.5 C at zero water. [reported: 114 C; confidence: high; Cummins HZ, Zhang H, Oh J, Seo J-A, Kim HK, Hwang Y-H, Yang YS, Yu YS, Inn Y (2006)]"
},
{
"id": 58,
"substance": "Trehalose",
"glass_transition_temperature": "115.9",
"doi": "10.1371/journal.pone.0190713",
"method": "Experiment",
"conditions": "DSC on completely dried (anhydrous) trehalose; average of...",
"conditions_detail": "DSC on completely dried (anhydrous) trehalose; average of 8 replicates (range 387-393 K) | water: anhydrous (0 wt%); MW (g/mol): 342.31",
"comments": "\"Pure trehalose yielded an average glass transition temperature (Tg) of 389 K; the eight replicates had Tg values that ranged from 387 K to 393 K.\" 389 K = 115.85 C; consistent with Cummins/Crowe ~114-115.5 C. [reported: 389 K; confidence: high; Drake AC, Lee Y, Burgess EM, Karlsson JOM, Eroglu A, Higgins AZ (2018)]"
},
{
"id": 59,
"substance": "Trehalose",
"glass_transition_temperature": "106",
"doi": "10.1080/10942910500269824",
"method": "Experiment",
"conditions": "DSC, freeze-dried then rehumidified; reported as Tg of pu...",
"conditions_detail": "DSC, freeze-dried then rehumidified; reported as Tg of pure dry trehalose | water: anhydrous (0 wt%); MW (g/mol): 342.31",
"comments": "\"The Tg of pure dry trehalose was found to be 106 C, while sucrose had a Tg of 60 C.\" Quote surfaced via WebSearch summary; full text paywalled. Lower end of trehalose spread, likely reflecting residual moisture. Author list not fully verified. [reported: 106 C; confidence: medium; International Journal of Food Properties (trehalose-sucrose mixtures study) (2005)]"
},
{
"id": 60,
"substance": "Sucrose",
"glass_transition_temperature": "60",
"doi": "10.1080/10942910500269824",
"method": "Experiment",
"conditions": "DSC; reported as Tg of pure dry sucrose",
"conditions_detail": "DSC; reported as Tg of pure dry sucrose | water: anhydrous (0 wt%); MW (g/mol): 342.3",
"comments": "\"The Tg of pure dry trehalose was found to be 106 C, while sucrose had a Tg of 60 C.\" Quote surfaced via WebSearch summary; full text paywalled. Sucrose anhydrous Tg commonly reported 60-70 C. [reported: 60 C; confidence: medium; International Journal of Food Properties (trehalose-sucrose mixtures study) (2005)]"
}
]
}