Carbohydrates and Proteins as Nonequilibrium Components of Biological Materials

摘要

Carbohydrates and proteins form noncrystalline structures in food systems. These materials may exist as noncrystalline solids and they become plasticized by water. At increasing water contents, glass transitions may take place and result in rapidly decreasing structural relaxation times. The structural relaxation times correlate with microstructural changes in food processing and storage, particle stickiness in dehydration, and crystallization times of amorphous sugars. Food composition and phase separation of components may alter water plasticization characteristics and diffusion of components in complex food materials.