Molecular mobility and ageing of sugar glasses

GRIGERA J.R.; BOLZZICCO V. V.

FOOD CHEMISTRY

Elsevier

Año: 2008 vol. 106 p. 1314 - 1317

0308-8146

PROOFCarbohydrates play an important role in the stabilization of biological components under water stress and, consequently, in the pres-10 ervation of foods. Water stress is produced either by freezing or drying producing damage in proteins and tissues mainly due to the gen-11 eration of large gradients of concentration of salts. Some carbohydrates act as protectors but, although some explanations have been12 proposed, the mechanism is not yet properly known.13 We have measured the dielectric relaxation times of aqueous solutions of glucose in the time domain with a custom made device. Some14 results are presented here for a solution of glucose in water at 88% w/w, in the range of the glass transition temperature, including some15 data on the rubbery state (above Tg). The curves were fitted with a stretched exponential decay (KWW) with relaxation times in the range