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Original Articles

Physical State Study of (Sugar Mixture)-Polymer Model Systems

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Pages 184-197 | Received 15 Feb 2008, Accepted 10 Jun 2008, Published online: 07 Jul 2010
 

Abstract

The physical state of components in the unfrozen solute phase of frozen solutions was determined by using differential scanning calorimetry (DSC) for mixtures of lactose, sucrose, and trehalose with albumin, gelatine, or cornstarch. An equal weight ratio (1:1) of lactose-sucrose, lactose-trehalose and sucrose-trehalose mixtures with polymer systems (sugar mixture-albumen (1:1:1), gelatine (1:1:1), and cornstarch (1:1:1), as well as cornstarch-gelatine (1:1:1:1) was used. Mixed sugar mixture (lactose/sucrose)-polymer systems were further studied for maximum freeze-concentration in complex systems. A comparative thermal study between sugar-polymer and mixed sugar-polymer systems was conducted. The sugar-polymer and mixed sugar-polymer systems showed similarities and differences in thermal behaviour. The similarities included maximum freeze-concentration of a frozen system at an annealing temperature (Tm´-1) °C, constant initial concentration independent onset of glass transition Tg´, and onset of ice melting temperature Tm´, and increased in temperature difference between Tg´ and Tm´ or increase in broadness of transition with the addition of polymeric compound.

ACKNOWLEDGMENTS

This study was carried out with financial support from Higher Education Authority of Ireland PRTLI Cycle 3.

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