Vegetable phase transition temperature

In the case of homologous series of ohgo- and polysaccharides, Tg and Tg increase with the molecular weight up to a certain hmit (Fig. 0.6). Table 0.8 hsts the phase transition temperatures Tg of some fruits and vegetables. 

Table 0.8. Phase transition temperature Tg of some fruits and vegetables...

A first unbinding transition has very recently been found with DGDG (= digalactosyldiacylglyceride) in 0.1 M NaCl solution.The material is a natural product extracted from vegetable membranes. The fluid bilayers separate in water at room temperature. In salt solution, they separate only at elevated temperatures and undergo a well defined, reversible binding transition when being cooled. No hysteresis was observed, in accordance with a continuous phase transition. The occurrence of the transition is compatible with the criterion (6) and that of Lipowsky and Leibler on the basis of available data, h = (0.12 - 0.21) 10" 2 erg and H = (3.1 - 7.5) erg. 

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