Carbohydrate polymers, glass transition temperature

According to the glass transition theory, lipids are dispersed in the free volume of the food matrix composed of carbohydrates and protein polymers. In the rubbery state, the lipids react readily with oxygen and become oxidized. In the glassy state, however, the lipids are stable to oxidation because they are encapsulated and there is no free volume. The glass transition temperature, which determines when the food matrix changes from one state to the other, increases with a decrease in moisture and water activity. In many foods the... 

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Glass transition temperature °c -4.2 to -7.0 21-43 Lopez-Velazquez, D Hemandez-Sosa, A R Perez, E, Carbohydrate Polym., 125, 224-31,2015. 

Slade, L. and Levine, H. Non-equilibrium melting of native granular starch Part I. Temperature location of the glass transition associated with gelatiniza-tion of A-t)q)e starches, Carbohydr. Polym., 8, 183, 1988. 

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