The glass transition (Tg value) has been related to the
change from the glassy stage to a rubbery state.[26,59] The
Tg value of dried powder stabilized by WPI and MS biopolymer
under 43% RH kept at 27 2C was determined.
The results revealed that the powder stabilized by WPI
exhibited the Tg value of 48.71 2.03C, while the dried
powder stabilized by MS was 45.14 1.74C. This was
probably because the powder stabilized with MS had
higher water adsorption than powder stabilized by WPI.
Therefore, powders stabilized with WPI had higher glass
transition temperature than those stabilized with MS.
The criteria for stability of food materials containing
amorphous components is their storage at temperature
below Tg of the amorphous matrix.