Glass Transition Temperature of Carbohydrates
Table: Glass Transition Temperature (Tg). The glass transition temperature (Tg) is the temperature range at which a carbohydrate or polysaccharide transitions from a hard, glassy state to a more flexible, rubbery state. Measured in degrees Celsius (°C), Tg is a critical property influencing the physical stability, texture, and processing behavior of carbohydrates in applications such as food science, pharmaceuticals, and material design. Variations in Tg depend on molecular structure, composition, and environmental factors like moisture content.
| Carbohydrate Type | Glass Transition Temperature (Tg, °C) | Ref (DOI) |
|---|---|---|
| Altrose | 10.5 | https://doi.org/10.1016/0260-8774(94)90029-14 |
| Cellobiose | 77 | https://doi.org/10.1016/0260-8774(94)90029-27 |
| Cellulose | From 200 to 220°C (No water content) From −60 to −100°C (30% water content) | https://doi.org/10.1007/s10570-007-9192-2 |
| D-Fructose | 6.85 | https://doi.org/10.1016/0008-6215(90)84102-Z |
| D-Galactose | 31.85 | https://doi.org/10.1016/0008-6215(90)84102-Z |