Molecular Weight Effects on Enthalpy Relaxation and Fragility of Amorphous Carbohydrates

摘要

Maltotriose exhibited greater glass transition temperature and characteristic enthalpy relaxation time than glucose and maltose. As molecular weight increased, relaxation enthalpy decreased, while characteristic relaxation time increased for glucose, maltose, and maltotriose. The enthalpy relaxation data of glucose, maltose, and maltotriose might be used to predict the enthalpy relaxation behavior of specific molecular weight materials. The fragility indices (m) determined using the glass transition width approach presented fragile behavior for glucose, while maltose and maltotriose were comparatively stronger in nature. A discrepancy in the prediction of fragility of selected amorphous carbohydrates was observed in the research and requires further study.