Transformations of crystalline sugars upon milling
Transformations of crystalline sugars upon milling
复制标题
研磨后结晶糖的转化
DOI：
10.1007/s10973-007-8485-x
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发表时间：
2007
影响因子：
4.4
通讯作者：
Marc Descamps
中科院分区：
文献类型：
--
作者：
J. Willart;V. Caron;Marc Descamps
本文比较了四种糖：乳糖、海藻糖、甘露醇和山梨醇在室温球磨过程中的固态转化。发现两种双糖(乳糖和海藻糖)直接从晶体转化为玻璃，而两种糖醇(甘露醇和山梨醇)则经历了多态转化。讨论了这些不同行为的原因，并将其归因于非晶态的玻璃化转变温度(Tg)相对于球磨温度的相对位置。这一点也通过乳糖和甘露醇共磨实验进行了详细的研究。这两种化合物的玻璃化转变分别高于和低于室温，混合物的玻璃化转变温度可以方便地在球磨温度的两侧通过改变浓度来调节。
In this paper we compare the solid-state transformations upon room temperature milling of four sugars: lactose, trehalose, mannitol and sorbitol. The two disaccharides (lactose and trehalose) are found to undergo a direct transformation from crystal to glass while the two sugar alcohols (mannitol and sorbitol) are found to undergo polymorphic transformations. The origin of these different behaviors is discussed and ascribed to the relative position of the glass transition temperature (Tg) of the amorphous states with respect to the milling temperature. This point was also finely studied through co-milling experiments of lactose and mannitol. These two compounds having their glass transition respectively above and below room temperature the Tg of the mixture can be conveniently tuned on either side of the milling temperature by varying the concentrations.