Abstract
Phase-transition temperatures, glass-transition temperatures, melting temperatures, gel-sol transition temperatures in differential scanning calorimetry heating curves of gelatin solutions with and without various sugars and polyols quenched by liquid nitrogen were studied. Both sugars and polyols added to concentrated gelatin solutions shifted the glass-transition temperatures to lower temperatures, and it was attributed to the increase of unfreezable water which acts as a plasticizer. The mechanisms of the increase in unfreezable water, however, seem to be different for sugars and polyols; sugars increase unfreezable water by increasing the number of junction zones which hold unfreezable water, while polyols by themselves increase the amount of unfreezable water.
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Nishinari, K., Watase, M. & Hatakeyama, T. Effects of polyols and sugars on the structure of water in concentrated gelatin gels as studied by low temperature differential scanning calorimetry. Colloid Polym Sci 275, 1078–1082 (1997). https://doi.org/10.1007/s003960050186
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DOI: https://doi.org/10.1007/s003960050186