{"count":124,"next":"http://glycodata.org/api/gdd/glass-transition-temperatures/?format=json&page=4","previous":"http://glycodata.org/api/gdd/glass-transition-temperatures/?format=json&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)]"}]}