Relation between the structure of matrices and their mechanical relaxation mechanisms during the glass transition of biomaterials: A review

It has been demonstrated that industrial polysaccharides (agarose, deacylated gellan and ?-carrageenan) form networks of reduced enthalpic content in the presence of high levels of non-crystallizing co-solute (e.g., glucose syrup) that exhibit time-temperature dependent behaviour of a typical rubberlike polymer.