糖質の結晶化とガラス化(<特集>食品科学と結晶成長)

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  • Crystallization and Glass Transition of Carbohydrate Materials(<Special Issue>Crystal Growth on Food Science)
  • 糖質の結晶化とガラス化
  • トウシツ ノ ケッショウカ ト ガラスカ

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Crystallization and glass transition behaviors of carbohydrate materials were reviewed. Firstly, effects of water content, molecular weight, and types of monomer and chemical bond on the glass transition temperature, effect of aging treatment on the glassy properties, and crystallization behavior of low molecular carbohydrate materials such as sucrose and trehalose were explained. Secondary, gelatinization and/or melting, recrystallization (retrogradation), and glass transition properties of starch were explained. Finally, cookie was employed as a typical carbohydrate enriched food, and practical significance of the physical control was exhibited.

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