Chapter 26. Carbohydrates in Amorphous States: Molecular Packing, Nanostructure, and Interaction with Water

  1. Dr. David S. Reid President2,
  2. Dr. Tanaboon Sajjaanantakul3,
  3. Dr. Peter J. Lillford4 and
  4. Dr. Sanguansri Charoenrein5
  1. J. Ubbink

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch26

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

How to Cite

Ubbink, J. (2010) Carbohydrates in Amorphous States: Molecular Packing, Nanostructure, and Interaction with Water, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch26

Editor Information

  1. 2

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 3

    Kasetsart University, Thailand

  3. 4

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 5

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. Nestlé Research Center, Lausanne, Switzerland

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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Keywords:

  • carbohydrates - molecular packing, nanostructure, interaction with water;
  • Fourier transform - correlation between increases in interaction strength between carbohydrates and lipid complexes;
  • important aspect of glassy carbohydrates - local structure at molecular level;
  • positron annihilation lifetime spectroscopy - exploring molecular structure;
  • carbohydrate composition - influencing carbohydrate matrix structure;
  • MD simulations - verifying observations from PALS experiments;
  • molecular packing of carbohydrates - concept rationalizing unexplained phenomena

Summary

This chapter contains sections titled:

  • Abstract

  • Glassy Carbohydrates in Food and Pharmaceutical Stability

  • Effects of Water on the Structure of Carbohydrate Glasses

  • Molecular Packing in Glassy Carbohydrates

  • Dynamic Properties Close to the Glass Transition

  • Technological Implications

  • Concluding Remarks

  • Acknowledgments

  • References