The effect of fructose and water on the glass transition of amylopectin

Mechanical methods (dynamic mechanical thermal analysis and three-point bend tests) and differential scanning calorimetry have been used to study the effect of variations in the amylopectin:fructose ratio on properties in the region of the glass transition temperature (Tg). The effects of 0–50% (dry basis) fructose content have been studied over a range of water contents between 7 and 27% (of total weight). At and below 20% fructose, the Tg is reduced in excess of the predictions of a three-component Couchman-Karasz equation, whereas, at higher fructose contents, the sugar glass transition (at that water content) begins to dominate the mechanical properties.