State diagram and the glass transition - Semi-crystallinity, chemical and physical crosslinking - The melting temperature of food biopolymers
3 important questions on State diagram and the glass transition - Semi-crystallinity, chemical and physical crosslinking - The melting temperature of food biopolymers
Which molecules show semi-crystallinity?
Biopolymers, such as starch and gelatine. Small molecules such as glucose and sucrose may crystallise completely.
How is it called when gelatine crystallises partly after cooling down?
Stiffening or setting
Why do some biopolymers completely crystallize others can only become semi-crystalline?
Some components have their melting temperature very close to the glass transition. Therefore, they will never reach the crystallisation point without being completely vitrified first (glassy state), they can only become semi-crystalline.
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