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ID 61323
著者
Sekitoh, Takanari Division of Chemistry and Biochemistry, Graduate School of Natural Science and Technology, Okayama University
Okamoto, Takashi Division of Chemistry and Biochemistry, Graduate School of Natural Science and Technology, Okayama University
Fujioka, Akiho Division of Chemistry and Biochemistry, Graduate School of Natural Science and Technology, Okayama University
Yoshioka, Tomohiko Graduate School of Interdisciplinary Science and Engineering in Health Systems, Okayama University Kaken ID researchmap
Terui, Shinji Graduate School of Interdisciplinary Science and Engineering in Health Systems, Okayama University
Imanaka, Hiroyuki Division of Chemistry and Biochemistry, Graduate School of Natural Science and Technology, Okayama University ORCID Kaken ID publons researchmap
Ishida, Naoyuki Division of Chemistry and Biochemistry, Graduate School of Natural Science and Technology, Okayama University ORCID Kaken ID publons researchmap
Imamura, Koreyoshi Division of Chemistry and Biochemistry, Graduate School of Natural Science and Technology, Okayama University Kaken ID publons researchmap
抄録
Trehalose forms a glass that can be used to preserve labile substances under desiccation. The crystallization characteristics, namely crystallization temperature (Tcry) and isothermal crystallization behavior of amorphous trehalose, dried from alcohol (methanol, ethanol), was analyzed and the results were compared with those for the amorphous trehalose freeze-dried from water. The use of alcohol as a solvent lowered the Tcry from 184 ± 6 °C for the case of an aqueous solvent to 103 ± 5 °C/methanol and 120 ± 8 °C/ethanol. The formation of multiple forms of crystals and partial melting were suggested by the thermal analysis. Isothermal crystallization experiments showed that the alcohol-originated amorphous trehalose was eventually exclusively converted into β-form crystals. The induction period (tind) before the start of isothermal crystallization was markedly shortened when alcohol was used as the solvent compared to water. The tind values for various amorphous sugar samples including the alcohol-originated ones could be correlated with difference between Tcry and the sample temperature.
キーワード
Trehalose
Crystallization
Anhydrous crystal
Methanol
Vacuum foam drying
備考
This fulltext is available in Sep. 2021.
発行日
2021-03
出版物タイトル
Journal of Food Engineering
292巻
出版者
Elsevier
開始ページ
110325
ISSN
0260-8774
NCID
AA10632753
資料タイプ
学術雑誌論文
言語
English
OAI-PMH Set
岡山大学
論文のバージョン
author
DOI
Web of Science KeyUT
関連URL
isVersionOf https://doi.org/10.1016/j.jfoodeng.2020.110325
ライセンス
https://creativecommons.org/licenses/by-nc-nd/4.0/
助成機関名
文部科学省
助成番号
19H02499
15K14206