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{
"count": 124,
"next": "http://glycodata.org/api/gdd/glass-transition-temperatures/?format=api&page=7",
"previous": "http://glycodata.org/api/gdd/glass-transition-temperatures/?format=api&page=5",
"results": [
{
"id": 101,
"substance": "Dextran",
"glass_transition_temperature": "216.9",
"doi": "10.3390/pharmaceutics12060483",
"method": "Experiment",
"conditions": "DSC, MW 11.6 kDa; Tg vs molecular weight series",
"conditions_detail": "DSC, MW 11.6 kDa; Tg vs molecular weight series | MW (g/mol): 11600",
"comments": "\"11.6 kDa ... 216.9 +/- 0.3 (Tg, C)\" Table 1; original source Larsen et al. 2018. [reported: 216.9 C; confidence: high; Asgreen C, Knopp MM, Skytte J, Lobmann K (2020)]"
},
{
"id": 102,
"substance": "Dextran",
"glass_transition_temperature": "223.2",
"doi": "10.3390/pharmaceutics12060483",
"method": "Experiment",
"conditions": "DSC, MW 39.6 kDa; Tg vs molecular weight series",
"conditions_detail": "DSC, MW 39.6 kDa; Tg vs molecular weight series | MW (g/mol): 39600",
"comments": "\"39.6 kDa ... 223.2 +/- 0.0 (Tg, C)\" Table 1; original source Larsen et al. 2018. [reported: 223.2 C; confidence: high; Asgreen C, Knopp MM, Skytte J, Lobmann K (2020)]"
},
{
"id": 103,
"substance": "Dextran",
"glass_transition_temperature": "224.0",
"doi": "10.3390/pharmaceutics12060483",
"method": "Experiment",
"conditions": "DSC, MW 64.6 kDa; Tg vs molecular weight series",
"conditions_detail": "DSC, MW 64.6 kDa; Tg vs molecular weight series | MW (g/mol): 64600",
"comments": "\"64.6 kDa ... 224.0 +/- 0.6 (Tg, C)\" Table 1; original source Larsen et al. 2018. [reported: 224.0 C; confidence: high; Asgreen C, Knopp MM, Skytte J, Lobmann K (2020)]"
},
{
"id": 104,
"substance": "Dextran",
"glass_transition_temperature": "225.8",
"doi": "10.3390/pharmaceutics12060483",
"method": "Experiment",
"conditions": "DSC, MW 544.3 kDa; Tg vs molecular weight series (high-MW...",
"conditions_detail": "DSC, MW 544.3 kDa; Tg vs molecular weight series (high-MW plateau) | MW (g/mol): 544300",
"comments": "\"544.3 kDa ... 225.8 +/- 0.8 (Tg, C)\" Table 1; original source Larsen et al. 2018. Tg plateaus at high MW. [reported: 225.8 C; confidence: high; Asgreen C, Knopp MM, Skytte J, Lobmann K (2020)]"
},
{
"id": 105,
"substance": "Maltodextrin",
"glass_transition_temperature": "100",
"doi": "10.3390/molecules201219746",
"method": "Experiment",
"conditions": "DSC, maltodextrin Mc (DE 7, DP 2-12) at water activity aw...",
"conditions_detail": "DSC, maltodextrin Mc (DE 7, DP 2-12) at water activity aw=0.07 (near-dry) | DE: 7; water activity: 0.07",
"comments": "\"For each of the MXs the Tg decreased as 100-20 C, 90-20 C, 80-0 C and 52-(-20) C, for Mc, M10, M20 and M40, respectively.\" Upper value of range = lowest water activity aw=0.07. DE 7. [reported: 100 C; confidence: high; Saavedra-Leos et al. (2015)]"
},
{
"id": 106,
"substance": "Maltodextrin",
"glass_transition_temperature": "90",
"doi": "10.3390/molecules201219746",
"method": "Experiment",
"conditions": "DSC, maltodextrin M10 (DE 10, DP 2-16) at water activity...",
"conditions_detail": "DSC, maltodextrin M10 (DE 10, DP 2-16) at water activity aw=0.07 (near-dry) | DE: 10; water activity: 0.07",
"comments": "\"For each of the MXs the Tg decreased as 100-20 C, 90-20 C, 80-0 C and 52-(-20) C, for Mc, M10, M20 and M40, respectively.\" M10, DE 10, upper value at lowest aw. [reported: 90 C; confidence: high; Saavedra-Leos et al. (2015)]"
},
{
"id": 107,
"substance": "Maltodextrin",
"glass_transition_temperature": "80",
"doi": "10.3390/molecules201219746",
"method": "Experiment",
"conditions": "DSC, maltodextrin M20 (DE 21, DP 2-21) at water activity...",
"conditions_detail": "DSC, maltodextrin M20 (DE 21, DP 2-21) at water activity aw=0.07 (near-dry) | DE: 21; water activity: 0.07",
"comments": "\"For each of the MXs the Tg decreased as 100-20 C, 90-20 C, 80-0 C and 52-(-20) C, for Mc, M10, M20 and M40, respectively.\" M20, DE 21, upper value at lowest aw. [reported: 80 C; confidence: high; Saavedra-Leos et al. (2015)]"
},
{
"id": 108,
"substance": "Maltodextrin",
"glass_transition_temperature": "52",
"doi": "10.3390/molecules201219746",
"method": "Experiment",
"conditions": "DSC, maltodextrin M40 (DE 39, DP 2-30) at water activity...",
"conditions_detail": "DSC, maltodextrin M40 (DE 39, DP 2-30) at water activity aw=0.07 (near-dry) | DE: 39; water activity: 0.07",
"comments": "\"For each of the MXs the Tg decreased as 100-20 C, 90-20 C, 80-0 C and 52-(-20) C, for Mc, M10, M20 and M40, respectively.\" M40, DE 39 (highest DE = lowest Tg). [reported: 52 C; confidence: high; Saavedra-Leos et al. (2015)]"
},
{
"id": 109,
"substance": "Maltodextrin",
"glass_transition_temperature": "170 to 180",
"doi": "10.3390/polym12092077",
"method": "Experiment",
"conditions": "Anhydrous high-MW maltodextrin, DSC (Roos & Karel 1991)",
"conditions_detail": "Anhydrous high-MW maltodextrin, DSC (Roos & Karel 1991) | water: anhydrous (0 wt%); MW (g/mol): 3600",
"comments": "\"high Tg value of the maltodextrin (170 to 180 C)\" Citing Roos & Karel 1991 for anhydrous maltodextrin Tg; DE 4-7, MW ~3600. [reported: 170 to 180 C; confidence: medium; Garcia-Coronado P, Flores-Ramirez A, Grajales-Lagunes A, et al. (2020)]"
},
{
"id": 110,
"substance": "Starch",
"glass_transition_temperature": "227",
"doi": "http://www.international-agrophysics.org/pdf-106643-37485?filename=37485.pdf",
"method": "Experiment",
"conditions": "Dry (anhydrous) starch Tg; DSC; equivalent to dry amylose...",
"conditions_detail": "Dry (anhydrous) starch Tg; DSC; equivalent to dry amylose and amylopectin | water: anhydrous (0 wt%)",
"comments": "\"For dry starch the Tg reaches 227C, whereas with 13% water content a Tg decrease to 56C is recorded.\" Int. Agrophysics 2005, 19, 237-241. 'the Tg of dry amylose and amylopectin is 227C'. [reported: 227 C; confidence: high; Mitrus M (2005)]"
},
{
"id": 111,
"substance": "Starch",
"glass_transition_temperature": "56",
"doi": "http://www.international-agrophysics.org/pdf-106643-37485?filename=37485.pdf",
"method": "Experiment",
"conditions": "Potato starch at 13% water content; DSC",
"conditions_detail": "Potato starch at 13% water content; DSC | water: 13 wt%",
"comments": "\"For dry starch the Tg reaches 227C, whereas with 13% water content a Tg decrease to 56C is recorded.\" Int. Agrophysics 2005; shows water plasticization effect. [reported: 56 C; confidence: high; Mitrus M (2005)]"
},
{
"id": 112,
"substance": "Starch",
"glass_transition_temperature": "332",
"doi": "http://www.international-agrophysics.org/pdf-106643-37485?filename=37485.pdf",
"method": "Experiment",
"conditions": "Dry starch Tg as assessed by Bizot et al. 1997",
"conditions_detail": "Dry starch Tg as assessed by Bizot et al. 1997 | water: anhydrous (0 wt%)",
"comments": "\"the Tg of dry amylose and amylopectin is 227C, while Bizot et al. (1997) assessed the dry starch Tg as 332C.\" Alternative literature value (Bizot et al. 1997) for dry starch Tg; large discrepancy noted. [reported: 332 C; confidence: medium; Mitrus M (2005)]"
},
{
"id": 113,
"substance": "Pea starch",
"glass_transition_temperature": "113.2",
"doi": "10.3390/polym10090939",
"method": "Experiment",
"conditions": "DSC, unmodified pea starch, second heating (-50 to 200 C,...",
"conditions_detail": "DSC, unmodified pea starch, second heating (-50 to 200 C, 30 C/min, N2)",
"comments": "\"The Tg of unmodified starch and dextrin were found to be 113.2 and 89.3 C, respectively.\" Polymers 2018, 10(9):939. [reported: 113.2 C; confidence: high; Hosseinpourpia R, et al. (2018)]"
},
{
"id": 114,
"substance": "Dextrin",
"glass_transition_temperature": "89.3",
"doi": "10.3390/polym10090939",
"method": "Experiment",
"conditions": "DSC, unmodified dextrin, second heating (-50 to 200 C, 30...",
"conditions_detail": "DSC, unmodified dextrin, second heating (-50 to 200 C, 30 C/min, N2)",
"comments": "\"The Tg of unmodified starch and dextrin were found to be 113.2 and 89.3 C, respectively.\" Polymers 2018, 10(9):939. [reported: 89.3 C; confidence: high; Hosseinpourpia R, et al. (2018)]"
},
{
"id": 115,
"substance": "Cellulose",
"glass_transition_temperature": "216.9 to 226.9",
"doi": "10.30958/ajs.3-4-4",
"method": "Experiment",
"conditions": "Primary alpha1 glass transition (Tg1) of dry cellulose, i...",
"conditions_detail": "Primary alpha1 glass transition (Tg1) of dry cellulose, indirect evaluation | water: anhydrous (0 wt%)",
"comments": "\"the following primary glass temperature of cellulose was obtained: Tg1 ~ 490-500 K\" Athens J Sciences 2016. ~217-227C; direct DSC difficult due to thermal decomposition. [reported: 490 to 500 K; confidence: medium; Ioelovich M (2016)]"
},
{
"id": 116,
"substance": "Cellulose",
"glass_transition_temperature": "134.9",
"doi": "10.30958/ajs.3-4-4",
"method": "Experiment",
"conditions": "Real Tg,c of dry cellulose (secondary alpha2 glass transi...",
"conditions_detail": "Real Tg,c of dry cellulose (secondary alpha2 glass transition), from plasticized-sample extrapolation | water: anhydrous (0 wt%)",
"comments": "\"The calculations showed that the real Tg,c of dry cellulose is about 408 K, i.e. it is the temperature of secondary alpha2 glass transition of dry cellulose\" ~135C. Derived from extrapolation of plasticized (wet) cellulose Tg data. [reported: 408 K; confidence: medium; Ioelovich M (2016)]"
},
{
"id": 117,
"substance": "Chitosan",
"glass_transition_temperature": "167",
"doi": "https://www.redalyc.org/journal/4435/443561090001/html/",
"method": "Experiment",
"conditions": "DSC, chitosan film cast from acetic acid (CS-Ac)",
"conditions_detail": "DSC, chitosan film cast from acetic acid (CS-Ac)",
"comments": "\"From the DSC thermogram of CS-Ac film it was possible to determine the glass transition temperature (Tg) as Tg = 167 C.\" Revista Cubana de Quimica 2019. Comparable to Tg = 170.9 C (Martinez-Camacho et al. 2010). [reported: 167 C; confidence: medium; C.-Eulalio HY, B.-Rodrigues JF, O.-Santos K, Peniche C, LiaFook MV (2019)]"
},
{
"id": 118,
"substance": "Xanthan gum",
"glass_transition_temperature": "105",
"doi": "10.1039/D3CP04643E",
"method": "Experiment",
"conditions": "DSC, dry xanthan gum (hw=0), endothermic Tg step",
"conditions_detail": "DSC, dry xanthan gum (hw=0), endothermic Tg step | water: anhydrous (0 wt%)",
"comments": "\"the Tg endothermic step is recorded for the dry sample at 105 C\" PCCP 2024. hw=0 (dry). Water strongly plasticizes: Tg=50C at hw=0.07 down to -94C at hw=0.70. [reported: 105 C; confidence: high; Tegopoulos SN, Papagiannopoulos A, Kyritsis A (2024)]"
},
{
"id": 119,
"substance": "Xanthan gum",
"glass_transition_temperature": "50",
"doi": "10.1039/D3CP04643E",
"method": "Experiment",
"conditions": "DSC, xanthan gum at water fraction hw=0.07",
"conditions_detail": "DSC, xanthan gum at water fraction hw=0.07 | water: 7 wt%",
"comments": "\"a small amount of water results in a decrease of Tg by ~55 C\" Table 1: hw=0.07 -> Tg=50C +/- 0.5. [reported: 50 C; confidence: high; Tegopoulos SN, Papagiannopoulos A, Kyritsis A (2024)]"
},
{
"id": 120,
"substance": "Hyaluronic acid",
"glass_transition_temperature": "-20.01",
"doi": "10.3390/pharmaceutics16101280",
"method": "Experiment",
"conditions": "DSC, Tg' of maximally freeze-concentrated solute, sodium...",
"conditions_detail": "DSC, Tg' of maximally freeze-concentrated solute, sodium hyaluronate FCH-SU (50-110 kDa), 1% w/w frozen solution, 1st scan | MW (g/mol): 80000; state: Tg-prime freeze-concentrate",
"comments": "\"HAs with varying MWs (sodium hyaluronates: FCH-SU, FCH-60, FCH-80, FCH-120, 1%, w/w) indicated the Tg' of the frozen solutions at approximately -20 C\" Tg' of freeze-concentrate (NOT anhydrous Tg). FCH-SU MW 50-110 kDa. [reported: -20.01 C; confidence: high; Izutsu K, et al. (2024)]"
}
]
}