Effect of Water Content on the Glass Transition Temperature of Calcium Maltobionate and its Application to the Characterization of Non-Arrhenius Viscosity Behavior

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• 作者：Ken Fukami ; Kiyoshi Kawai ; Sayaka Takeuchi ; Yoshito Harada…
• 关键词：Amorphous ; Water sorption isotherm ; Glass transition temperature ; Differential scanning calorimetry ; Water plasticizing
• 刊名：Food Biophysics
• 出版年：2016
• 出版时间：December 2016
• 年：2016
• 卷：11
• 期：4
• 页码：410-416
• 全文大小：613 KB
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Biophysics and Biomedical Physics
  Analytical Chemistry
  
• 出版者：Springer New York
• ISSN：1557-1866
• 卷排序：11

文摘

To understand the fundamental physical properties of calcium maltobionate (MBCa), its water sorption isotherm, glass transition temperature (T_g), and viscosity (η) were investigated and compared with those of maltobionic acid (MBH) and maltose. Although amorphous maltose crystalized at water activity (a_w) higher than 0.43, MBCa and MBH maintained an amorphous state over the whole a_w range. In addition, MBCa had a higher T_g and greater resistance to water plasticizing than MBH and maltose. These properties of MBCa likely originate from the strong interaction between MBCa and water induced by electrostatic interactions. Moreover, the effects of temperature and water content on η of an aqueous MBCa solution were evaluated, and its behavior was described using a semi-empirical approach based on a combination of T_g extrapolated by the Gordon-Taylor equation and a non-Arrhenius formula known as the Vogel–Fulcher–Tammann equation. This result will be useful for understating the effect of MBCa addition on the solution’s properties.