アモルファスシュガーのガラス転移と分子運動性(セミナー「食品,医薬品におけるアモルファス(非晶質)科学の応用と発展」)

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  • Glass Transition and Molecular Mobility in Amorphous Sugars(Papers presented at the Seminar, "Amorphous Science for Food and Pharmaceutical System")
  • アモルファスシュガーのガラス転移と分子運動性
  • アモルファスシュガー ノ ガラス テンイ ト ブンシ ウンドウセイ

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Glassy materials are usually hard, have low specific heat, and molecules in glassy state are less mobile than those in rubbery state. Glass transition point, Tg, can be obtained by several methods, such as by the measurement of viscoelasticity by DMTA, change in specific heat by DSC, or FID by NMR. There are not so many research works that compared Tgs obtained by these methods. However, from the studies on Tgs of glucose syrup with small amount of k-carrageenan and amylopectin that compared them, Tgs obtained by these methods differed by 5-30℃, Tg obtained by NMR being the lowest and that obtained by DMTA being the highest. It seems that NMR measurement is more sensitive for the change in molecular mobility, while DMTA monitors more macroscopic change in the system. Each measurement has its merits and demerits. DSC measurement requires less amount of sample, but it is sometimes difficult to detect the change in specific heat. The information of molecular mobility can be obtained by NMR measurement. DMTA measurement requires larger amount of sample, and sample molding is generally necessary. In addition, water content may change during heating. However, DMTA is quite sensitive to the change in viscoelasticity of a sample. Food is a complicated multi-component system, and various changes occur during heating that sometimes makes it difficult to detect Tg. More systematic works would be necessary to understand glassy state of food.

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