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. Click any column header to sort.
| # | Carbohydrate Type | Glass Transition Temperature (Tg, °C) | Method | Conditions | Ref (DOI) | Comments |
|---|---|---|---|---|---|---|
| 1 | Altrose | 10.5 | Experiment | https://doi.org/10.1016/0260-8774(94)90029-14 | ||
| 2 | Arabitol | -13.1 | Experiment |
DSC, onset Tg on heating at 10 K/min after cooling at 10...DSC, onset Tg on heating at 10 K/min after cooling at 10 K/min (anhydrous D-arabitol) | water: anhydrous (0 wt%); MW (g/mol): 152.15
|
10.1063/1.5037305 |
View"D-arabitol 260 376 39.9 (0.2)" Table 1, Tg(K)=260 ('This work'). Onset, 10 K/min. [reported: 260 K; confidence: high; Huang C, Chen Z, Gui Y, Shi C, Zhang GGZ, Yu L (2018)]
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| 3 | Cellobiose | 77 | Experiment | https://doi.org/10.1016/0260-8774(94)90029-27 | ||
| 4 | Cellobiose | 86 | Experiment |
DSC on heating at 10 C/min; amorphous cellobioseDSC on heating at 10 C/min; amorphous cellobiose | MW (g/mol): 342.3
|
10.1016/j.carres.2010.05.026 |
View"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)]
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| 5 | Cellulose | From 200 to 220°C (No water content) From −60 to −100°C (30% water content) | Experiment | https://doi.org/10.1007/s10570-007-9192-2 |