| 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
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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
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Ishida, Naoyuki
Division of Chemistry and Biochemistry, Graduate School of Natural Science and Technology, Okayama University
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Imamura, Koreyoshi
Division of Chemistry and Biochemistry, Graduate School of Natural Science and Technology, Okayama University
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| 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.
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| キーワード | Trehalose
Crystallization
Anhydrous crystal
Methanol
Vacuum foam drying
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| 備考 | This fulltext is available in Sep. 2021.
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| 発行日 | 2021-03
|
| 出版物タイトル |
Journal of Food Engineering
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| 巻 | 292巻
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| 出版者 | Elsevier
|
| 開始ページ | 110325
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| ISSN | 0260-8774
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| NCID | AA10632753
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| 資料タイプ |
学術雑誌論文
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| 言語 |
English
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| OAI-PMH Set |
岡山大学
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| 論文のバージョン | author
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| DOI | |
| Web of Science KeyUT | |
| 関連URL | isVersionOf https://doi.org/10.1016/j.jfoodeng.2020.110325
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| ライセンス | https://creativecommons.org/licenses/by-nc-nd/4.0/
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| 助成機関名 |
文部科学省
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| 助成番号 | 19H02499
15K14206
|
