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{
"count": 124,
"next": "http://glycodata.org/api/gdd/glass-transition-temperatures/?format=api&page=5",
"previous": "http://glycodata.org/api/gdd/glass-transition-temperatures/?format=api&page=3",
"results": [
{
"id": 61,
"substance": "Lactose",
"glass_transition_temperature": "97 to 116",
"doi": "https://ccsenet.org/journal/index.php/mas/article/download/6016/4846",
"method": "Experiment",
"conditions": "DSC; amorphous lactose, reported as a literature range",
"conditions_detail": "DSC; amorphous lactose, reported as a literature range | water: anhydrous (0 wt%); MW (g/mol): 342.3",
"comments": "\"The major ingredient in milk powder is lactose which has a relatively high Tg of 97-116 C.\" Verbatim from locally extracted PDF text of this open-access review. Range, not a single anhydrous value; Roos & Karel commonly cite ~101 C for anhydrous amorphous lactose. [reported: 97 to 116 C; confidence: medium; Abbas KA, et al. (2010)]"
},
{
"id": 62,
"substance": "Cellobiose",
"glass_transition_temperature": "86",
"doi": "10.1016/j.carres.2010.05.026",
"method": "Experiment",
"conditions": "DSC on heating at 10 C/min; amorphous cellobiose",
"conditions_detail": "DSC on heating at 10 C/min; amorphous cellobiose | MW (g/mol): 342.3",
"comments": "\"The calorimetric glass transition temperature of amorphous cellobiose was found to be Tg = 86 C (on heating at 10 C min-1).\" Quote surfaced via WebSearch; full text paywalled. Water content not specified (amorphous, presumed low/dry). DOI inferred from journal/volume. [reported: 86 C; confidence: medium; Carbohydrate Research (disaccharide amorphous-state molecular mobility study) (2010)]"
},
{
"id": 63,
"substance": "Glucose",
"glass_transition_temperature": "38.87",
"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): 180.16",
"comments": "\"With increasing molecular weight, the glass transition temperature also increases from 38.87 C for glucose\" Reference monosaccharide; Table 2 value 38.87 ± 0.15 C (duplicate of monosaccharide batch, deduped on merge). [reported: 38.87 C; confidence: high; Schugmann M, Foerst P (2022)]"
},
{
"id": 64,
"substance": "Maltodecaose",
"glass_transition_temperature": "203.9",
"doi": "https://pubmed.ncbi.nlm.nih.gov/11786998/",
"method": "Simulation",
"conditions": "AMB99C all-atom force field, TIP3P water, NPT 1 atm; Tg f...",
"conditions_detail": "AMB99C all-atom force field, TIP3P water, NPT 1 atm; Tg from discontinuity in volume/potential energy/density vs inverse temperature | water: 1 wt%; force field: AMB99C; cooling rate: not stated (>30 ns total)",
"comments": "\"The average calculated T(g) values were 311, 337, 386, and 477 K for hydration levels of 15.8, 10, 5, and 1%, respectively, in generally good agreement with experimental values.\" Anhydrous-leaning end of the hydration series. [reported: 477 K; confidence: high; Momany FA, Willett JL (2002)]"
},
{
"id": 65,
"substance": "Maltodecaose",
"glass_transition_temperature": "112.9",
"doi": "https://pubmed.ncbi.nlm.nih.gov/11786998/",
"method": "Simulation",
"conditions": "AMB99C all-atom force field, TIP3P water, NPT 1 atm",
"conditions_detail": "AMB99C all-atom force field, TIP3P water, NPT 1 atm | water: 5 wt%; force field: AMB99C; cooling rate: not stated",
"comments": "\"The average calculated T(g) values were 311, 337, 386, and 477 K for hydration levels of 15.8, 10, 5, and 1%, respectively, in generally good agreement with experimental values.\" [reported: 386 K; confidence: high; Momany FA, Willett JL (2002)]"
},
{
"id": 66,
"substance": "Maltodecaose",
"glass_transition_temperature": "63.9",
"doi": "https://pubmed.ncbi.nlm.nih.gov/11786998/",
"method": "Simulation",
"conditions": "AMB99C all-atom force field, TIP3P water, NPT 1 atm",
"conditions_detail": "AMB99C all-atom force field, TIP3P water, NPT 1 atm | water: 10 wt%; force field: AMB99C; cooling rate: not stated",
"comments": "\"The average calculated T(g) values were 311, 337, 386, and 477 K for hydration levels of 15.8, 10, 5, and 1%, respectively, in generally good agreement with experimental values.\" [reported: 337 K; confidence: high; Momany FA, Willett JL (2002)]"
},
{
"id": 67,
"substance": "Maltodecaose",
"glass_transition_temperature": "37.9",
"doi": "https://pubmed.ncbi.nlm.nih.gov/11786998/",
"method": "Simulation",
"conditions": "AMB99C all-atom force field, TIP3P water, NPT 1 atm",
"conditions_detail": "AMB99C all-atom force field, TIP3P water, NPT 1 atm | water: 15.8 wt%; force field: AMB99C; cooling rate: not stated",
"comments": "\"The average calculated T(g) values were 311, 337, 386, and 477 K for hydration levels of 15.8, 10, 5, and 1%, respectively, in generally good agreement with experimental values.\" [reported: 311 K; confidence: high; Momany FA, Willett JL (2002)]"
},
{
"id": 68,
"substance": "Myo-inositol",
"glass_transition_temperature": "220.9",
"doi": "10.1063/1.1806792",
"method": "Simulation",
"conditions": "COMPASS force field; Tg from volume vs temperature plot",
"conditions_detail": "COMPASS force field; Tg from volume vs temperature plot | water: anhydrous (0 wt%); force field: COMPASS; cooling rate: not stated",
"comments": "\"The glass transition temperatures for myo- and neo-inositol have been calculated to be ca. 494 K and ca. 518 K, respectively\" Cyclitol. Value stated as approximate ('ca.'). [reported: 494 K; confidence: high; Watt SW, Chisholm JA, Jones W, Motherwell S (2004)]"
},
{
"id": 69,
"substance": "Neo-inositol",
"glass_transition_temperature": "244.9",
"doi": "10.1063/1.1806792",
"method": "Simulation",
"conditions": "COMPASS force field; Tg from volume vs temperature plot",
"conditions_detail": "COMPASS force field; Tg from volume vs temperature plot | water: anhydrous (0 wt%); force field: COMPASS; cooling rate: not stated",
"comments": "\"The glass transition temperatures for myo- and neo-inositol have been calculated to be ca. 494 K and ca. 518 K, respectively\" Cyclitol. Value stated as approximate ('ca.'). [reported: 518 K; confidence: high; Watt SW, Chisholm JA, Jones W, Motherwell S (2004)]"
},
{
"id": 70,
"substance": "Glucose",
"glass_transition_temperature": "126.9",
"doi": "10.1023/A:1023831102203",
"method": "Simulation",
"conditions": "Polymer Consortium Force Field (PCFF), DISCOVER; NPT and...",
"conditions_detail": "Polymer Consortium Force Field (PCFF), DISCOVER; NPT and NVT MD; Tg from volume-temperature | water: anhydrous (0 wt%); force field: PCFF; cooling rate: very fast (not numerically stated)",
"comments": "\"Tg was estimated to be approximately 400K and 500K for pure amorphous a-glucose and isomaltodecaose, respectively, and in the presence of one water molecule per glucose unit, Tg was 340K and 360K, respectively.\" Pure amorphous alpha-glucose. Simulated value overestimates experiment due to fast cooling. [reported: 400 K; confidence: high; De Gusseme A, et al. (Pharmaceutical Research) (2003)]"
},
{
"id": 71,
"substance": "Glucose",
"glass_transition_temperature": "66.9",
"doi": "10.1023/A:1023831102203",
"method": "Simulation",
"conditions": "Polymer Consortium Force Field (PCFF), DISCOVER; NPT and...",
"conditions_detail": "Polymer Consortium Force Field (PCFF), DISCOVER; NPT and NVT MD; Tg from volume-temperature | water: one water molecule per glucose unit; force field: PCFF; cooling rate: very fast (not numerically stated)",
"comments": "\"in the presence of one water molecule per glucose unit, Tg was 340K and 360K, respectively.\" Hydrated (1 water/glucose). [reported: 340 K; confidence: high; De Gusseme A, et al. (Pharmaceutical Research) (2003)]"
},
{
"id": 72,
"substance": "Isomaltodecaose",
"glass_transition_temperature": "226.9",
"doi": "10.1023/A:1023831102203",
"method": "Simulation",
"conditions": "Polymer Consortium Force Field (PCFF), DISCOVER; NPT and...",
"conditions_detail": "Polymer Consortium Force Field (PCFF), DISCOVER; NPT and NVT MD; Tg from volume-temperature | water: anhydrous (0 wt%); force field: PCFF; cooling rate: very fast (not numerically stated)",
"comments": "\"Tg was estimated to be approximately 400K and 500K for pure amorphous a-glucose and isomaltodecaose, respectively\" Pure amorphous dextran fragment. [reported: 500 K; confidence: high; De Gusseme A, et al. (Pharmaceutical Research) (2003)]"
},
{
"id": 73,
"substance": "Isomaltodecaose",
"glass_transition_temperature": "86.9",
"doi": "10.1023/A:1023831102203",
"method": "Simulation",
"conditions": "Polymer Consortium Force Field (PCFF), DISCOVER; NPT and...",
"conditions_detail": "Polymer Consortium Force Field (PCFF), DISCOVER; NPT and NVT MD; Tg from volume-temperature | water: one water molecule per glucose unit; force field: PCFF; cooling rate: very fast (not numerically stated)",
"comments": "\"in the presence of one water molecule per glucose unit, Tg was 340K and 360K, respectively.\" Hydrated. [reported: 360 K; confidence: high; De Gusseme A, et al. (Pharmaceutical Research) (2003)]"
},
{
"id": 74,
"substance": "Sucrose",
"glass_transition_temperature": "93.9",
"doi": "10.1021/mp400118v",
"method": "Simulation",
"conditions": "COMPASS force field, NPT ensemble; Tg from kink in specif...",
"conditions_detail": "COMPASS force field, NPT ensemble; Tg from kink in specific volume vs temperature, regression over 440-265 K | water: anhydrous (0 wt%); force field: COMPASS; cooling rate: not stated",
"comments": "\"The MD computed Tg values were 367 K, 352 K and 343 K for amorphous sucrose containing 0%, 3% and 5% w/w water, respectively.\" Quote from search summary of abstract; ACS full text 403-blocked. [reported: 367 K; confidence: medium; Xiang TX, Anderson BD (2013)]"
},
{
"id": 75,
"substance": "Sucrose",
"glass_transition_temperature": "78.9",
"doi": "10.1021/mp400118v",
"method": "Simulation",
"conditions": "COMPASS force field, NPT ensemble; Tg from kink in specif...",
"conditions_detail": "COMPASS force field, NPT ensemble; Tg from kink in specific volume vs temperature | water: 3 wt%; force field: COMPASS; cooling rate: not stated",
"comments": "\"The MD computed Tg values were 367 K, 352 K and 343 K for amorphous sucrose containing 0%, 3% and 5% w/w water, respectively.\" Search-summary quote; full text blocked. [reported: 352 K; confidence: medium; Xiang TX, Anderson BD (2013)]"
},
{
"id": 76,
"substance": "Sucrose",
"glass_transition_temperature": "69.9",
"doi": "10.1021/mp400118v",
"method": "Simulation",
"conditions": "COMPASS force field, NPT ensemble; Tg from kink in specif...",
"conditions_detail": "COMPASS force field, NPT ensemble; Tg from kink in specific volume vs temperature | water: 5 wt%; force field: COMPASS; cooling rate: not stated",
"comments": "\"The MD computed Tg values were 367 K, 352 K and 343 K for amorphous sucrose containing 0%, 3% and 5% w/w water, respectively.\" Search-summary quote; full text blocked. [reported: 343 K; confidence: medium; Xiang TX, Anderson BD (2013)]"
},
{
"id": 77,
"substance": "Cyclic amylose (c-DP-240)",
"glass_transition_temperature": "42.9",
"doi": "10.1016/j.carres.2009.09.017",
"method": "Simulation",
"conditions": "AMB06C in-house carbohydrate force field, TIP3P water, pe...",
"conditions_detail": "AMB06C in-house carbohydrate force field, TIP3P water, periodic cell; properties measured in 25 K increments above/below Tg | water: hydrated periodic cell with TIP3P water; force field: AMB06C; cooling rate: not stated",
"comments": "\"A cyclic-DP-240 amylose fragment simulation found a Tg value of 316 K, in agreement with experimental values of approximately 320 K.\" Numeric value from search summary; ScienceDirect full text 403-blocked, so 316 K unverified verbatim. [reported: 316 K; confidence: medium; Momany FA, et al. (2009)]"
},
{
"id": 78,
"substance": "Glucose",
"glass_transition_temperature": "31",
"doi": "10.1111/j.1541-4337.2010.00136.x",
"method": "Experiment",
"conditions": "DSC anhydrous (Table 4, completely dried glass)",
"conditions_detail": "DSC anhydrous (Table 4, completely dried glass) | water: anhydrous (0 wt%); MW (g/mol): 180.16",
"comments": "\"the monosaccharides glucose and fructose have T g values of about 31 and 5 to 10 degC, respectively\" Table 4 'Tg values for various sweeteners (assumes completely dried glass) (from Ergun and others 2010)'; Glucose = 31 C. [reported: 31 C; confidence: high; Hartel RW, Ergun R, Vogel S (2011)]"
},
{
"id": 79,
"substance": "Fructose",
"glass_transition_temperature": "5 to 10",
"doi": "10.1111/j.1541-4337.2010.00136.x",
"method": "Experiment",
"conditions": "DSC anhydrous (Table 4, completely dried glass)",
"conditions_detail": "DSC anhydrous (Table 4, completely dried glass) | water: anhydrous (0 wt%); MW (g/mol): 180.16",
"comments": "\"the monosaccharides glucose and fructose have T g values of about 31 and 5 to 10 degC, respectively\" Table 4 lists Fructose Tg = '5 to 10' C. [reported: 5 to 10 C; confidence: high; Hartel RW, Ergun R, Vogel S (2011)]"
},
{
"id": 80,
"substance": "Fructose",
"glass_transition_temperature": "7 to 17.8",
"doi": "10.1111/j.1365-2621.2004.00817.x",
"method": "Experiment",
"conditions": "DSC anhydrous, range of literature DSC values",
"conditions_detail": "DSC anhydrous, range of literature DSC values | water: anhydrous (0 wt%); MW (g/mol): 180.16",
"comments": "\"The glass transition temperature of fructose, measured by the differential scanning calorimetric (DSC) method, has been reported in the literature. The data range from 7 to 17.8 C\" Compiled DSC range citing Finegold et al. 1989; Ollett & Parker 1990; Orford et al. 1990; Ablett et al. 1993; Arvanitoyannis et al. 1993; Roos 1993; Busin et al. 1996. [reported: 7 to 17.8 C; confidence: high; Truong V, Bhandari BR, Howes T, Adhikari B (2004)]"
}
]
}