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Frozen State Transitions of Sucrose‐Protein‐Cornstarch Mixtures
Author(s) -
Singh Kawal Jit,
Roos Yrjö H.
Publication year - 2005
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2005.tb07136.x
Subject(s) - sucrose , differential scanning calorimetry , gelatin , chemistry , glass transition , freeze drying , annealing (glass) , carbohydrate , chromatography , crystallography , thermodynamics , food science , biochemistry , polymer , organic chemistry , physics
State transitions of solutions of mixtures of sucrose, albumen, gelatin, and cornstarch were studied using differential scanning calorimetry, and state diagrams were established. Maximum freeze concentration was achieved by annealing of solutions at a temperature T′ m of −1 °C. The onset temperatures of glass transitions of maximally freeze‐concentrated solutes, T′ m , were lower and onset temperatures of ice melting, T′ g , were higher for mixtures of sucrose, proteins, and cornstarch when compared with those of pure sucrose. Solute concentrations in the maximally freeze‐concentrated phase, C′ g , were 80% and 81% for sucrose and sucrose/albumin, respectively. The C′ g of sucrose/gelatin, sucrose /cornstarch, and sucrose/cornstarch/gelatin was 76%. The state diagrams established with experimental and predicted T g values are useful for characterization of thermal phenomena and physical state of carbohydrate‐protein mixtures at various water contents.