1
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Mahant S, Snider JR, Petters SS, Petters MD. Effect of Aerosol Size on Glass Transition Temperature. J Phys Chem Lett 2024; 15:7509-7515. [PMID: 39018543 DOI: 10.1021/acs.jpclett.4c01415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/19/2024]
Abstract
The amorphous phase state of suspended nanoparticles affects their atmospheric lifetimes and environmental impact. Influence of relative humidity and chemical composition on the glass-to-liquid transition is well-known. However, the influence of the particle size on the phase transition remains uncertain. Here we show experimental data that probe the amorphous phase transition of suspended sucrose particles as a function of particle size. The depression in glass-transition temperature follows the Gibbs-Thomson or Keesom-Laplace predicted proportionality of ΔTg ∝ D-1 for particles 100-700 nm in diameter, but the proportionality changes to ΔTg ∝ D-1/2 for smaller sizes. Literature data for glass-transition temperature depression in thin films and nanoconfined compounds show similar and strong deviations from the expected D-1 behavior. While the observed proportionalities remain incompletely understood, the results here provide evidence that the deviation from ΔTg ∝ D-1 is not attributable to substrate effects.
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Affiliation(s)
- Sunandan Mahant
- Department of Chemical and Environmental Engineering, University of California Riverside, Riverside, California 92521, United States
- Center for Environmental Research and Technology (CE-CERT), University of California Riverside, Riverside, California 92507, United States
| | - Jefferson R Snider
- Department of Atmospheric Sciences, University of Wyoming, Laramie, Wyoming 82072, United States
| | - Sarah S Petters
- Department of Chemical and Environmental Engineering, University of California Riverside, Riverside, California 92521, United States
- Center for Environmental Research and Technology (CE-CERT), University of California Riverside, Riverside, California 92507, United States
| | - Markus D Petters
- Department of Chemical and Environmental Engineering, University of California Riverside, Riverside, California 92521, United States
- Center for Environmental Research and Technology (CE-CERT), University of California Riverside, Riverside, California 92507, United States
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2
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Olgenblum GI, Hutcheson BO, Pielak GJ, Harries D. Protecting Proteins from Desiccation Stress Using Molecular Glasses and Gels. Chem Rev 2024; 124:5668-5694. [PMID: 38635951 PMCID: PMC11082905 DOI: 10.1021/acs.chemrev.3c00752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Revised: 02/18/2024] [Accepted: 02/22/2024] [Indexed: 04/20/2024]
Abstract
Faced with desiccation stress, many organisms deploy strategies to maintain the integrity of their cellular components. Amorphous glassy media composed of small molecular solutes or protein gels present general strategies for protecting against drying. We review these strategies and the proposed molecular mechanisms to explain protein protection in a vitreous matrix under conditions of low hydration. We also describe efforts to exploit similar strategies in technological applications for protecting proteins in dry or highly desiccated states. Finally, we outline open questions and possibilities for future explorations.
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Affiliation(s)
- Gil I. Olgenblum
- Institute
of Chemistry, Fritz Haber Research Center, and The Harvey M. Krueger
Family Center for Nanoscience & Nanotechnology, The Hebrew University, Jerusalem 9190401, Israel
| | - Brent O. Hutcheson
- Department
of Chemistry, University of North Carolina
at Chapel Hill (UNC-CH), Chapel
Hill, North Carolina 27599, United States
| | - Gary J. Pielak
- Department
of Chemistry, University of North Carolina
at Chapel Hill (UNC-CH), Chapel
Hill, North Carolina 27599, United States
- Department
of Chemistry, Department of Biochemistry & Biophysics, Integrated
Program for Biological & Genome Sciences, Lineberger Comprehensive
Cancer Center, University of North Carolina
at Chapel Hill, Chapel Hill, North Carolina 27599, United States
| | - Daniel Harries
- Institute
of Chemistry, Fritz Haber Research Center, and The Harvey M. Krueger
Family Center for Nanoscience & Nanotechnology, The Hebrew University, Jerusalem 9190401, Israel
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3
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Kashiwakura Y, Sogabe T, Anantawittayanon S, Mochizuki T, Kawai K. Water Sorption Isotherm and Critical Water Activity of Amorphous Water-Soluble Carbohydrates Characterized by the Glass Transition Temperature. J Appl Glycosci (1999) 2024; 71:15-21. [PMID: 38799416 PMCID: PMC11117189 DOI: 10.5458/jag.jag.jag-2023_0015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2023] [Accepted: 12/13/2023] [Indexed: 05/29/2024] Open
Abstract
Water-soluble carbohydrates commonly exist in an amorphous state in foods and undergo glass-rubber transition (glass transition) at the glass transition temperature (Tg). The critical water content (Wc) and critical water activity (awc) are the water content and water activity (aw) at which the glass transition occurs at 298 K (typical ambient temperature), respectively. For amorphous water-soluble carbohydrates, Wc can be predicted from the Tg of anhydrous solid (Tgs) using previously reported equations. However, an approach for predicting awc is still lacking. This study aimed to establish an awc-predictive approach for amorphous water-soluble carbohydrates based on Tgs. First, the water sorption isotherms of four hydrogenated starch hydrolysates were investigated, and the results were analyzed using the Guggenheim-Anderson-de Boer (GAB) model. Second, the effect of Tgs on the GAB parameters (C, K, and Wm) was evaluated using the Tgs values reported in previous literatures. C and Wm decreased and increased logarithmically, respectively, with increasing 1/Tgs. K was fixed to 1 (constant), as it showed little variation. These results enabled the prediction of the GAB parameters from Tgs. The GAB model could then predict awc from Wc, which was determined using the previously established equations. The predicted awc values were in good agreement with the experimentally determined awc. Additionally, we demonstrated that this awc-prediction approach is also applicable to amorphous water-soluble electrolytes and partially water-insoluble carbohydrates. Thus, this approach can be used for the quality control of amorphous water-soluble carbohydrates and carbohydrate-based foods.
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Affiliation(s)
- Yuichi Kashiwakura
- Program of Food and AgriLife Science, Graduate School of Integrated Sciences for Life, Hiroshima University
- Research and Development Center, B Food Science Co., Ltd.
| | - Tomochika Sogabe
- Program of Food and AgriLife Science, Graduate School of Integrated Sciences for Life, Hiroshima University
- Research and Development Center, B Food Science Co., Ltd.
| | - Sukritta Anantawittayanon
- Program of Food and AgriLife Science, Graduate School of Integrated Sciences for Life, Hiroshima University
| | - Takumi Mochizuki
- Program of Food and AgriLife Science, Graduate School of Integrated Sciences for Life, Hiroshima University
| | - Kiyoshi Kawai
- Program of Food and AgriLife Science, Graduate School of Integrated Sciences for Life, Hiroshima University
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4
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Boafo GF, Magar KT, Ekpo MD, Qian W, Tan S, Chen C. The Role of Cryoprotective Agents in Liposome Stabilization and Preservation. Int J Mol Sci 2022; 23:ijms232012487. [PMID: 36293340 PMCID: PMC9603853 DOI: 10.3390/ijms232012487] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 09/22/2022] [Accepted: 10/15/2022] [Indexed: 11/18/2022] Open
Abstract
To improve liposomes’ usage as drug delivery vehicles, cryoprotectants can be utilized to prevent constituent leakage and liposome instability. Cryoprotective agents (CPAs) or cryoprotectants can protect liposomes from the mechanical stress of ice by vitrifying at a specific temperature, which forms a glassy matrix. The majority of studies on cryoprotectants demonstrate that as the concentration of the cryoprotectant is increased, the liposomal stability improves, resulting in decreased aggregation. The effectiveness of CPAs in maintaining liposome stability in the aqueous state essentially depends on a complex interaction between protectants and bilayer composition. Furthermore, different types of CPAs have distinct effective mechanisms of action; therefore, the combination of several cryoprotectants may be beneficial and novel attributed to the synergistic actions of the CPAs. In this review, we discuss the use of liposomes as drug delivery vehicles, phospholipid–CPA interactions, their thermotropic behavior during freezing, types of CPA and their mechanism for preventing leakage of drugs from liposomes.
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Affiliation(s)
- George Frimpong Boafo
- Xiangya School of Pharmaceutical Sciences, Central South University, Changsha 410013, China
| | - Kosheli Thapa Magar
- Department of Pharmaceutics, School of Pharmacy, China Pharmaceutical University, Nanjing 211198, China
| | - Marlene Davis Ekpo
- Xiangya School of Pharmaceutical Sciences, Central South University, Changsha 410013, China
| | - Wang Qian
- Xiangya School of Pharmaceutical Sciences, Central South University, Changsha 410013, China
| | - Songwen Tan
- Xiangya School of Pharmaceutical Sciences, Central South University, Changsha 410013, China
- Correspondence: (S.T.); (C.C.)
| | - Chuanpin Chen
- Xiangya School of Pharmaceutical Sciences, Central South University, Changsha 410013, China
- Correspondence: (S.T.); (C.C.)
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5
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Terashima Y. Thermal study on cotton candy by differential scanning calorimetry. Chem Phys Lett 2022. [DOI: 10.1016/j.cplett.2022.139953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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6
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Kashiwakura Y, Sogabe T, Hiyama Y, Arakawa N, Fujii T, Tochio T, Kawai K. Prediction and control of glass transition temperature for hydrogenated starch hydrolysates and its impact on the texture modification of gummy. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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7
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Ma Y, Yi J, Bi J, Wu X, Li X, Li J, Zhao Y. Understanding of osmotic dehydration on mass transfer and physical properties of freeze‐dried apple slices: A comparative study of five saccharides osmotic agents. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Youchuan Ma
- Laboratory of Agro‐ Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Beijing People’s Republic of China
| | - Jianyong Yi
- Laboratory of Agro‐ Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Beijing People’s Republic of China
| | - Jinfeng Bi
- Laboratory of Agro‐ Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Beijing People’s Republic of China
| | - Xinye Wu
- Laboratory of Agro‐ Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Beijing People’s Republic of China
| | - Xuan Li
- Laboratory of Agro‐ Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Beijing People’s Republic of China
| | - Jiangkuo Li
- Institute of Agricultural Products Preservation and Processing Technology Tianjin Academy of Agricultural Sciences Tianjin People’s Republic of China
| | - Yuanyuan Zhao
- Laboratory of Agro‐ Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Beijing People’s Republic of China
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8
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Yamamoto Y, Fong-in S, Kawai K. Optimum physical properties of fruit puree for freeze-drying: Effect of pulp content on freeze-concentrated glass transition temperature and yield stress of mango puree. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110649] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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9
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Mikajiri S, Sogabe T, Cao R, Kikawada T, Suzuki T, Kawai K. Glass transition behavior of carnosine and its impact as a protectant on freeze-dried lactic acid bacteria. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09694-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Wang R, Hartel RW. Understanding stickiness in sugar-rich food systems: A review of mechanisms, analyses, and solutions of adhesion. Compr Rev Food Sci Food Saf 2021; 20:5901-5937. [PMID: 34580978 DOI: 10.1111/1541-4337.12833] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 07/29/2021] [Accepted: 08/03/2021] [Indexed: 11/30/2022]
Abstract
Stickinessis an inherent textural property in many sugar-rich foods, which can be problematic to the processing of confectionery products. The adhesion between foods and contact surfaces during processing and consumption has not been well understood in academia or industry. The theories of adhesion were discovered by scientists in the adhesive field of study, some of which can explain the stickiness phenomenon of confections. This work reviewed these theories in the context of sugar-rich foods, followed by a survey on the sensory and instrumental analyses of stickiness. Furthermore, the contributions of ingredients, temperature, compression, and contact surfaces to sugar-rich food adhesion are highlighted.
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Affiliation(s)
- Ruican Wang
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | - Richard W Hartel
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
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11
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Orellana Barrasa J, Ferrández-Montero A, Ferrari B, Pastor JY. Characterisation and Modelling of PLA Filaments and Evolution with Time. Polymers (Basel) 2021; 13:polym13172899. [PMID: 34502939 PMCID: PMC8434208 DOI: 10.3390/polym13172899] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 08/12/2021] [Accepted: 08/23/2021] [Indexed: 01/20/2023] Open
Abstract
The properties of polylactic acid (PLA) filaments have not yet been analysed in detail, and they are strongly affected by the extrusion process used in some additive manufacturing systems. Here we present the mechanical, thermal, physical, and fractographical properties of an extruded filament (not the bulk material or scaffolds), the basic building block of any PLA structure printed via material extrusion. This research aims to create a reference point for the modelisation of additively manufactured structures via extrusion processes, as the main building block is characterised in detail for a deep understanding. Furthermore, we investigated the natural ageing (up to one year), the effect of the printing (extruding) temperature (180 and 190 °C), and the effect of the crosshead speed during the tensile tests (10−1 to 102 mm/min) to provide a deeper analysis of the material. The results showed that the material extruded at 190 °C performed better than the material extruded at 180 °C. However, after one hundred days of natural ageing, both materials behaved similarly. This was related to the flow-induced molecular orientation during the extrusion. The crosshead rate produced a logarithmic increase of the mechanical properties, consistent with the Eyring model. Additionally, the ageing produced significant changes in both the elastic modulus and the yield strength: from 2.4 GPa and 40 MPa, in one-day-aged samples, up to 4 GPa and 62 MPa once entirely aged. Finally, it was observed that the glass transition and the enthalpic relaxation increased with ageing, agreeing with the Kohlraushch–William–Watts model.
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Affiliation(s)
- Jaime Orellana Barrasa
- Departamento de Ciencia de Materiales-CIME, Universidad Politécnica de Madrid, 28040 Madrid, Spain;
- Correspondence:
| | - Ana Ferrández-Montero
- Instituto de Cerámicay Vidrio (CSIC), Campus de Cantoblanco, 28049 Madrid, Spain; (A.F.-M.); (B.F.)
- Laboratory of Physicochemistry of Polymers and Interfaces (LPPI), CY Cergy Paris University, Neuville-sur-Oise, 95031 Cergy, France
| | - Begoña Ferrari
- Instituto de Cerámicay Vidrio (CSIC), Campus de Cantoblanco, 28049 Madrid, Spain; (A.F.-M.); (B.F.)
| | - José Ygnacio Pastor
- Departamento de Ciencia de Materiales-CIME, Universidad Politécnica de Madrid, 28040 Madrid, Spain;
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12
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Alvino Granados AE, Kawai K. Effect of cellulose powder content on the water sorption, glass transition, mechanical relaxation, and caking of freeze-dried carbohydrate blend and food powders. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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13
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Development of a Caramel-Based Viscoelastic Reference Material for Cutting Tests at Different Rates. MATERIALS 2021; 14:ma14143798. [PMID: 34300717 PMCID: PMC8306751 DOI: 10.3390/ma14143798] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 06/24/2021] [Accepted: 06/29/2021] [Indexed: 11/17/2022]
Abstract
Cutting speed plays a crucial role for the behavior during and the final quality of viscoelastic foods after cutting and is, in industrial applications, usually adjusted on an empirical basis. Although previous studies investigated the interplay between the time-dependent properties and cutting behavior of model systems on an elastomer basis, there is still a need to elaborate such cause-effect relations for real foods. The aim of this study was to establish a reproducible manufacture of model caramels on a laboratory scale and to investigate the influence of the compositional parameters, moisture, and solid fat content, as well as cutting speed, on cutting behavior. It was possible to visualize ductile-brittle transitions in cutting force profiles, with an increase in cutting speed resulting in effects similar to that induced by a decreasing moisture content or an increasing solid fat content. Quantitatively, the progression of both maximum force and cutting energy reversed when cutting speed increased and composition changed in favor of a more brittle behavior. This work provides the basis for further research on distinct loading phenomena observed during the cutting of foods and for numerical modeling of the cutting process.
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14
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Kawai K, Sato K, Lee K, Koseki S. Effects of glass transition and hydration on the biological stability of dry yeast. J Food Sci 2021; 86:1343-1353. [PMID: 33655495 DOI: 10.1111/1750-3841.15663] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 01/28/2021] [Accepted: 02/03/2021] [Indexed: 11/28/2022]
Abstract
The purpose of this study was to determine the effects of glass transition and hydration on the storage stability of baker's dry yeast (Saccharomyces cerevisiae). The glass transition temperature (Tg ) of the yeast decreased with increase in water activity (aw ), and aw at which glass transition occurs at 25 °C was determined as the critical aw (awc ). From mechanical relaxation measurements at 25 °C, the yeast exhibited a large mechanical relaxation above the awc , and the degree of mechanical relaxation increased gradually with increasing aw . This behavior corresponded to a gradual increase in molecular mobility with increasing aw in the rubbery liquid state. Freezable water was observed from aw ≥0.810, and the proportion of freezable water increased with increasing aw . Examination of the effect of aw on the residual biological activity of yeast samples stored at 25 °C for 30 days revealed maximum residual biological activity at aw = 0.225 to 0.432. In the lower aw range, the residual biological activity decreased because of oxidation of lipids. In the higher aw range, the residual biological activity decreased gradually with increasing aw . The yeast samples maintained a relatively high residual biological activity, because they could maintain relatively low molecular mobility even in the rubbery liquid state, as suggested by their mechanical relaxation behavior. At aw ≥0.809, residual activity decreased to a negligible value. This could be explained by the appearance of secondary hydrate water (freezable water). Hydrate water protects yeast cells from lipid oxidation but reduces the Tg . As a result, the yeast cells are stabilized maximally only at the awc . PRACTICAL APPLICATION: Although the growth rate of yeast cells becomes negligible below a certain aw , the biological activity of dry yeast decreases gradually during storage. The fact that dry yeast can be maximally stabilized at the awc is practically useful as a criterion for controlling storage stability. In addition, it was found that a remarkable reduction in the molecular mobility, which is otherwise ordinarily increased due to the glass-to-rubber transition, is prevented in yeast. It is possible that the crystallization of amorphous sugar can be prevented by yeast extract. The suggested effect is expected to result in enhanced quality of carbohydrate-based foods.
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Affiliation(s)
- Kiyoshi Kawai
- Graduate School of Integrated Sciences for Life, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-8528, Japan.,Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-8528, Japan
| | - Kyoya Sato
- Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-8528, Japan
| | - Kyeongmin Lee
- Graduate School of Agricultural Science, Hokkaido University, Kita 9 Nishi 9, Sapporo, Hokkaido, 060-8589, Japan
| | - Shigenobu Koseki
- Graduate School of Agricultural Science, Hokkaido University, Kita 9 Nishi 9, Sapporo, Hokkaido, 060-8589, Japan
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15
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Siemons I, Vaessen E, Oosterbaan van Peski S, Boom R, Schutyser M. Protective effect of carrier matrices on survival of Lactobacillus plantarum WCFS1 during single droplet drying explained by particle morphology development. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110263] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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16
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Sogabe T, Kobayashi R, Thanatuksorn P, Suzuki T, Kawai K. Physical and structural characteristics of starch-based and conventional cookies: Water sorption, mechanical glass transition, and texture properties of their crust and crumb. J Texture Stud 2021; 52:347-357. [PMID: 33464561 DOI: 10.1111/jtxs.12585] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 12/02/2020] [Accepted: 01/05/2021] [Indexed: 11/30/2022]
Abstract
The physical properties of starch-based cookie (gluten free and low fat) were compared with those of conventional cookie in consideration for the difference between crust and crumb parts. The internal porosity of the samples was measured by X-ray computed tomography. The starch-based cookie had a higher porosity (0.61) than the conventional cookie (0.42). The mechanical glass-transition temperature (Tg ) of the samples was evaluated by the thermal rheological analysis. The anhydrous mechanical Tg of the starch-based cookie was much lower than that of the conventional cookie. The Tg -depression of the starch-based cookie induced by water sorption was more gradual than that of the conventional cookie. For both types of cookie, the crust components were more resistant to water plasticizing than crumb components because of the difference of the equilibrium water contents at each water activity. For the texture analysis of crust components, the whole samples were fractured. The starch-based cookie had a lower fracture force, distance, and energy than the conventional cookie at each water activity point. For the texture analysis of crumb components, a portion of the crust was removed from the whole samples, and the exposed crumb was compressed by a plunger. From the texture profile, a normalized linear length was evaluated. The normalized linear length for the starch-based cookie was higher than that for the conventional cookie. These results were corresponded to the differences in the undeveloped gluten and fat contents.
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Affiliation(s)
- Tomochika Sogabe
- Program of Food and AgriLife Science, Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Hiroshima, Japan
| | - Rika Kobayashi
- Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University, Fujisawa, Kanagawa, Japan
| | - Pariya Thanatuksorn
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato-ku, Tokyo, Japan
| | - Toru Suzuki
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato-ku, Tokyo, Japan
| | - Kiyoshi Kawai
- Program of Food and AgriLife Science, Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Hiroshima, Japan
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17
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Sasaki JI, Abe GL, Li A, Matsumoto T, Imazato S. Large three-dimensional cell constructs for tissue engineering. SCIENCE AND TECHNOLOGY OF ADVANCED MATERIALS 2021; 22:571-582. [PMID: 34408551 PMCID: PMC8366663 DOI: 10.1080/14686996.2021.1945899] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
Much research has been conducted on fabricating biomimetic biomaterials in vitro. Tissue engineering approaches are often conducted by combining cells, scaffolds, and growth factors. However, the degradation rate of scaffolds is difficult to control and the degradation byproducts occasionally limit tissue regeneration. To overcome these issues, we have developed a novel system using a thermo-responsive hydrogel that forms scaffold-free, three-dimensional (3D) cell constructs with arbitrary size and morphology. 3D cell constructs prepared using bone marrow-derived stromal stem cells (BMSCs) exhibited self-organizing ability and formed bone-like tissue with endochondral ossification. Endothelial cells were then introduced into the BMSC construct and a vessel-like structure was formed within the constructs. Additionally, the bone formation ability was promoted by endothelial cells and cell constructs could be freeze-dried to improve their clinical application. A pre-treatment with specific protein protectant allowed for the fabrication of novel bone substitutes composed only of cells. This 3D cell construct technology using thermo-responsive hydrogels was then applied to other cell species. Cell constructs composed of dental pulp stem cells were fabricated, and the resulting construct regenerated pulp-like tissue within a human pulpless tooth. In this review, we demonstrate the approaches for the in vitro fabrication of bone and dental pulp-like tissue using thermo-responsive hydrogels and their potential applications.
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Affiliation(s)
- Jun-Ichi Sasaki
- Department of Biomaterials Science, Osaka University Graduate School of Dentistry, Suita, Japan
| | - Gabriela L Abe
- Department of Biomaterials Science, Osaka University Graduate School of Dentistry, Suita, Japan
| | - Aonan Li
- Department of Biomaterials Science, Osaka University Graduate School of Dentistry, Suita, Japan
| | - Takuya Matsumoto
- Department of Biomaterials, Okayama University Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama, Japan
| | - Satoshi Imazato
- Department of Biomaterials Science, Osaka University Graduate School of Dentistry, Suita, Japan
- Department of Advanced Functional Materials Science, Osaka University Graduate School of Dentistry, Suita, Japan
- CONTACT Satoshi Imazato Department of Biomaterials Science, Osaka University Graduate School of Dentistry, 1-8 Yamadaoka, Suita, Osaka, 565-0871, Japan
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18
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Granados AEA, Kawai K. Browning, Starch Gelatinization, Water Sorption, Glass Transition, and Caking Properties of Freeze-dried Maca ( Lepidium meyenii Walpers) Powders. J Appl Glycosci (1999) 2020; 67:111-117. [PMID: 34354537 PMCID: PMC8116860 DOI: 10.5458/jag.jag.jag-2020_0008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Accepted: 10/01/2020] [Indexed: 11/10/2022] Open
Abstract
The browning, gelatinization of starch, water sorption, glass transition, and caking properties of freeze-dried maca ( Lepidium meyenii Walpers) powders were investigated and compared with a commercial maca powder. The freeze-dried maca powders had lower optical density (browning) and higher enthalpy change for starch gelatinization than the commercial maca. This resulted from a difference in thermal history. The equilibrium water contents of the freeze-dried maca powders were higher than those of commercial maca at each water activity ( a w ) because of differences in amorphous part. The glass transition temperature ( T g ) was evaluated by differential scanning calorimetry. There was a negligible difference in the anhydrous T g (79.5-80.2 ºC) among the samples. The T g -depression of freeze-dried maca powders induced by water sorption was more gradual than that of the commercial maca due to a difference in water insoluble material content. From the results, critical water activity ( a wc ) was determined as the a w at which T g becomes 25 ºC. There was negligible caking below a w = 0.328. At higher a w , the degree of caking remarkably increased with a large variation depending on the samples. The degree of caking could be described uniformly as a function of a w / a wc . From these results, we propose an empirical approach to predict the caking of maca powders.
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Affiliation(s)
| | - Kiyoshi Kawai
- 1 Graduate School of Biosphere Science, Hiroshima University
- 2 Graduate School of Integrated Sciences for Life, Hiroshima University
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Effect of Glass Transition Temperature Range on the Caking Behavior of Freeze-dried Carbohydrate Blend Powders. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09226-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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20
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Flügel K, Hennig R, Thommes M. Determination of the Structural Relaxation Enthalpy Using a Mathematical Approach. J Pharm Sci 2019; 108:3675-3683. [PMID: 31449818 DOI: 10.1016/j.xphs.2019.08.013] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 08/12/2019] [Accepted: 08/15/2019] [Indexed: 10/26/2022]
Abstract
Structural relaxation is a well-known phenomenon in amorphous materials such as amorphous solid dispersions. It is generally understood as a measure for molecular mobility and has been shown to impact certain material properties such as the dissolution rate. Several quantification methods to evaluate structural relaxation using differential scanning calorimetry have been proposed in the past, but all approaches exhibit disadvantages. In this work, a mathematical model was developed and fitted to calorimetric data enabling the analysis of the structural relaxation enthalpy by separating the structural relaxation peak from the underlying glass transition. The proposed method was validated using a parameter sensitivity analysis. Differently stressed amorphous samples were analyzed applying the new model and the results were compared to commonly applied quantification methods in literature. The proposed method showed high robustness and accuracy and overcame the observed disadvantages of the established methods. The heating rate dependence of the calculated structural relaxation enthalpy was in accordance with theoretical considerations of previous studies, supporting the validity of the results. Thus, the proposed model is suitable to accurately quantify the degree of structural relaxation and should be a valuable tool for further investigations regarding the impact of structural relaxation on material properties.
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Affiliation(s)
- Karsten Flügel
- Department of Biochemical and Chemical Engineering, Laboratory of Solids Process Engineering, Technical University Dortmund, Emil-Figge-Str. 68, Dortmund 44227, Germany; Department of Pharmaceutical Technologies, Merck Healthcare KGaA, Frankfurter Str. 250, Darmstadt 64293, Germany
| | - Robert Hennig
- Department of Pharmaceutical Technologies, Merck Healthcare KGaA, Frankfurter Str. 250, Darmstadt 64293, Germany
| | - Markus Thommes
- Department of Biochemical and Chemical Engineering, Laboratory of Solids Process Engineering, Technical University Dortmund, Emil-Figge-Str. 68, Dortmund 44227, Germany.
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21
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Kawai K, Uneyama I, Ratanasumawong S, Hagura Y, Fukami K. Effect of Calcium Maltobionate on the Glass Transition Temperature of Model and Hand-made Hard Candies. J Appl Glycosci (1999) 2019; 66:89-96. [PMID: 34354525 PMCID: PMC8137316 DOI: 10.5458/jag.jag.jag-2019_0005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Accepted: 05/03/2019] [Indexed: 11/03/2022] Open
Abstract
Glass transition temperature (T g) is an important parameter for the physical quality control of hard candies. In order to understand the applicability of calcium maltobionate to hard candy, effect of calcium maltobionate addition on the T g of model and hand-made hard candies was investigated. Freeze-dried calcium maltobionate-sugar (sucrose containing a small amount of glucose-fructose mixture) and calcium maltobionate-reduced isomaltulose mixtures were prepared as model candies, and their anhydrous T g was evaluated using a differential scanning calorimetry. The anhydrous T g increased linearly with the molar fraction of calcium maltobionate. From these results, it was expected that calcium maltobionate can improve the physical stability of normal and sugarless candies. For comparison, various commercial candies were employed, and their T g was evaluated using a thermal rheological analysis. The T g values were in the range of 28-49 °C. The T g values were higher than 25 °C, which is significant with respect to the physical stability of the candies. Calcium maltobionate-sugar and calcium maltobionate-reduced isomaltulose candies were prepared as hand-made candies. The calcium maltobionate-reduced isomaltulose candies had higher T g than the calcium maltobionate-sugar candies at each calcium maltobionate content, although reduced isomaltulose has a lower T g than sugar. At a high calcium maltobionate content, calcium maltobionate-reduced isomaltulose candy had an equivalent T g to the commercial sugarless candies, and thus practically acceptable stability was expected. In the case of calcium maltobionate-sugar candies, there was a possibility that the hydrolysis of sugar reduced their T g. Vacuum-concentration will be useful to improve the T g of the candies.
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Affiliation(s)
- Kiyoshi Kawai
- 1 Graduate School of Integrated Sciences of Life, Hiroshima University.,2 Faculty of Applied Biological Science, Hiroshima University
| | - Iyo Uneyama
- 2 Faculty of Applied Biological Science, Hiroshima University
| | | | - Yoshio Hagura
- 1 Graduate School of Integrated Sciences of Life, Hiroshima University.,2 Faculty of Applied Biological Science, Hiroshima University
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22
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Sasaki J, Yoshimoto I, Katata C, Tsuboi R, Imazato S. Freeze‐dry processing of three‐dimensional cell constructs for bone graft materials. J Biomed Mater Res B Appl Biomater 2019; 108:958-964. [DOI: 10.1002/jbm.b.34448] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Revised: 05/30/2019] [Accepted: 07/11/2019] [Indexed: 12/20/2022]
Affiliation(s)
- Jun‐Ichi Sasaki
- Department of Biomaterials ScienceOsaka University Graduate School of Dentistry Osaka Japan
| | - Itsumi Yoshimoto
- Department of Biomaterials ScienceOsaka University Graduate School of Dentistry Osaka Japan
| | - Chihiro Katata
- Department of Biomaterials ScienceOsaka University Graduate School of Dentistry Osaka Japan
- Department of Restorative Dentistry and EndodontologyOsaka University Graduate School of Dentistry Osaka Japan
| | - Ririko Tsuboi
- Department of Advanced Functional Materials ScienceOsaka University Graduate School of Dentistry Osaka Japan
| | - Satoshi Imazato
- Department of Biomaterials ScienceOsaka University Graduate School of Dentistry Osaka Japan
- Department of Advanced Functional Materials ScienceOsaka University Graduate School of Dentistry Osaka Japan
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23
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Alvino Granados AE, Fongin S, Hagura Y, Kawai K. Continuously Distributed Glass Transition of Maca (Lepidium meyenii Walpers) Powder and Impact on Caking Properties. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09593-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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Fongin S, Alvino Granados AE, Harnkarnsujarit N, Hagura Y, Kawai K. Effects of maltodextrin and pulp on the water sorption, glass transition, and caking properties of freeze-dried mango powder. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.11.027] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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25
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Correlation between molecular dynamics and physical stability of two milled anhydrous sugars: Lactose and sucrose. Int J Pharm 2018; 551:184-194. [PMID: 30223078 DOI: 10.1016/j.ijpharm.2018.09.027] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Revised: 09/12/2018] [Accepted: 09/12/2018] [Indexed: 11/24/2022]
Abstract
The process of milling often results in amorphization and the physical stability of amorphous phase is linked with its molecular dynamics. This study focuses on a propensity of two disaccharides (lactose and sucrose) to amorphize on ball milling and the stability of the resultant amorphous phase. The amorphous content in milled sugars is estimated by Differential Scanning Calorimetry (DSC) and the stability was measured in terms of the tendency to recrystallize by Broadband Dielectric Spectroscopy (BDS). The results show that the amorphous content increases with milling time and is greater for lactose than sucrose. At the same degree of amorphization, sucrose recrystallize at temperature ∼15 °C higher than lactose, indicating higher stability. The molecular dynamics (beta relaxation process), suggest that milled sucrose is more stable with higher activation energy (∼9 kJ mol-1) than that of lactose. The moisture content of amorphous phase also impacts its molecular dynamics in terms of increase in activation energy as the moisture decrease with increasing the milling times. The study suggests a greater stability of amorphous sucrose and susceptibility of milled lactose to recrystallize, however, on extended milling when the moisture content decreases, lactose was seen to become relatively more stable.
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26
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Schulnies F, Kleinschmidt T. Time consolidation of skim milk powder near the glass transition temperature. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.05.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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Sydykov B, Oldenhof H, Sieme H, Wolkers WF. Storage stability of liposomes stored at elevated subzero temperatures in DMSO/sucrose mixtures. PLoS One 2018; 13:e0199867. [PMID: 29975741 PMCID: PMC6033440 DOI: 10.1371/journal.pone.0199867] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2018] [Accepted: 06/14/2018] [Indexed: 11/18/2022] Open
Abstract
Cryopreservation of biological materials is predominantly done using liquid nitrogen, and its application involves high maintenance costs and the need for periodical refilling of liquid nitrogen. Stable storage in mechanical freezers at −80°C would eliminate these issues and allow for shipment of frozen specimens using dry ice. In this work, the possibility of increasing the storage temperature of cryopreserved samples to −80°C by using combinations of DMSO and sucrose has been studied. Preservation efficacy was studied by measuring stability of liposomes encapsulated with carboxyfluorescein during storage at −150, −80 and −25°C for up to three months. Thermal and molecular mobility properties of the different DMSO-sucrose formulations were measured using differential scanning calorimetry, whereas hydrogen bonding interactions of the formulations were probed by Fourier transform infrared spectroscopy. It was found that addition of sucrose to DMSO solutions increases the Tg, and decreases molecular mobility in the glassy state at a particular temperature. Although it was expected that storage above or close to Tg at −80°C would affect liposome stability, stability was found to be similar compared to that of samples stored at −150°C. Higher molecular mobility in the glassy state could not be associated with faster CF-leakage rates. Distinct differences in storage stability at −25°C, far above Tg, were found among the sucrose/DMSO formulations, which were explained by the differences in permeability of sucrose and DMSO resulting in different levels of osmotic stress in the formulations.
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Affiliation(s)
- Bulat Sydykov
- Institute of Multiphase Processes, Leibniz Universität Hannover, Hannover, Germany
| | - Harriëtte Oldenhof
- Unit for Reproductive Medicine, Clinic for Horses, University of Veterinary Medicine Hannover, Hannover, Germany
| | - Harald Sieme
- Unit for Reproductive Medicine, Clinic for Horses, University of Veterinary Medicine Hannover, Hannover, Germany
| | - Willem F. Wolkers
- Institute of Multiphase Processes, Leibniz Universität Hannover, Hannover, Germany
- * E-mail:
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28
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Singh SK. Sucrose and Trehalose in Therapeutic Protein Formulations. CHALLENGES IN PROTEIN PRODUCT DEVELOPMENT 2018. [DOI: 10.1007/978-3-319-90603-4_3] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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29
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Sogabe T, Kawai K, Kobayashi R, Jothi JS, Hagura Y. Effects of porous structure and water plasticization on the mechanical glass transition temperature and textural properties of freeze-dried trehalose solid and cookie. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.08.027] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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30
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Kawai K, Hagiwara T. Control of Physical Changes in Food Products. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2018; 1081:385-399. [PMID: 30288721 DOI: 10.1007/978-981-13-1244-1_21] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Food is a multicomponent system that mainly comprises protein, carbohydrate, fat, and water. During food processing and preservation, various physical changes (e.g., melting, crystallization, glass transition) occur in food products, affecting their quality. This chapter specifically examines the effect of physical changes on the quality of dry and frozen food products. Dry food products are commonly in an amorphous state. Therefore, glass transition occurs during their dehydration-rehydration processing. To control their texture and physical stability, it is important to elucidate the effects of water contents on the glass transition temperature of dry food products. Frozen foods consist of ice crystals and freeze-concentrated matrix. The formation of ice crystal and the dynamics of ice crystal evolution affect food quality. Therefore control of ice crystals is important for high-quality frozen food. Moreover, because freeze-concentrated matrix consists of solute that are plasticized by the unfrozen water and is in an amorphous state, it can undergo glass transition by freeze concentration. The physical state of freeze-concentrated matrix also strongly affects the stability of food quality during frozen storage.
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Affiliation(s)
- Kiyoshi Kawai
- Graduate School of Biosphere Science, Hiroshima University, Higashi-Hiroshima, Hiroshima, Japan.
| | - Tomoaki Hagiwara
- Graduate School of Marine Science and Technology, Tokyo University of Marine Science Technology, Tokyo, Japan
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31
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Sritham E, Gunasekaran S. Enthalpy relaxation in sucrose-maltodextrin-sodium citrate bioglass. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.04.032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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32
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Fongin S, Kawai K, Harnkarnsujarit N, Hagura Y. Effects of water and maltodextrin on the glass transition temperature of freeze-dried mango pulp and an empirical model to predict plasticizing effect of water on dried fruits. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.04.025] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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33
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Rothfuss NE, Petters MD. Characterization of the temperature and humidity-dependent phase diagram of amorphous nanoscale organic aerosols. Phys Chem Chem Phys 2017; 19:6532-6545. [PMID: 28197614 DOI: 10.1039/c6cp08593h] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Atmospheric aerosols can exist in amorphous semi-solid or glassy phase states. These states are determined by the temperature (T) and relative humidity (RH). New measurements of viscosity for amorphous semi-solid nanometer size sucrose particles as a function of T and RH are reported. Viscosity is measured by inducing coagulation between two particles and probing the thermodynamic states that induce the particle to relax into a sphere. It is shown that the glass transition temperature can be obtained by extrapolation to 1012 Pa s from the measured temperature-dependent viscosity in the 106 to 107 Pa s range. The experimental methodology was refined to allow isothermal probing of RH dependence and to increase the range of temperatures over which the dry temperature dependence can be studied. Several experiments where one monomer was sodium dodecyl sulfate (SDS), which remains solid at high RH, are also reported. These sucrose-SDS dimers were observed to relax into a sphere at T and RH similar to those observed in sucrose-sucrose dimers, suggesting that amorphous sucrose will flow over an insoluble particle at a viscosity similar to that characteristic of coalescence between two sucrose particles. Possible physical and analytical implications of this observation are considered. The data reported here suggest that semi-solid viscosity between 104 and 1012 Pa s can be modelled over a wide range of T and RH using an adapted Vogel-Fulcher-Tammann equation and the Gordon-Taylor mixing rule. Sensitivity of modelled viscosity to variations in dry glass transition temperature, Gordon-Taylor constant, and aerosol hygroscopicity are explored, along with implications for atmospheric processes such as ice nucleation of glassy organic aerosols in the upper free troposphere. The reported measurement and modelling framework provides a template for characterizing the phase diagram of other amorphous aerosol systems, including secondary organic aerosols.
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Affiliation(s)
- Nicholas E Rothfuss
- Department of Marine, Earth, and Atmospheric Sciences, North Carolina State University, Raleigh, NC 26795, USA.
| | - Markus D Petters
- Department of Marine, Earth, and Atmospheric Sciences, North Carolina State University, Raleigh, NC 26795, USA.
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34
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Teng D, Kawai K, Mikajiri S, Hagura Y. Stabilization of freeze-dried Lactobacillus paracasei subsp. paracasei JCM 8130 T with the addition of disaccharides, polymers, and their mixtures. Biosci Biotechnol Biochem 2017; 81:768-773. [PMID: 28103748 DOI: 10.1080/09168451.2017.1279852] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Although freeze-drying is a widely used dehydration technique for the stabilizing of unstable lactic acid bacteria, Lactobacillus paracasei subsp. paracasei JCM 8130T (L. paracasei) is destabilized after freeze-drying and subsequent storage. In order to improve the stability of freeze-dried L. paracasei, effects of disaccharides (sucrose and trehalose), polymers (maltodextrin; MD and bovine serum albumin; BSA), and their mixtures on the survival rate of freeze-dried L. paracasei were investigated. The survival rate of non-additive sample decreased slightly after freeze-drying but decreased drastically after subsequent storage at 37 °C for 4 weeks. The reduction was diminished by the addition of disaccharides and polymers. The stabilizing effect of disaccharides was not affected by the co-addition of MD. In contrast, the disaccharide-BSA mixtures had a synergistic stabilizing effect, and the survival rates were largely maintained even after storage. It is suggested that the synergistic effect originates from the conformational stabilization of the dehydrated bacteria.
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Affiliation(s)
- Da Teng
- a Department of Biofunctional Science and Technology, Graduate School of Biosphere Science , Hiroshima University , Hiroshima , Japan
| | - Kiyoshi Kawai
- a Department of Biofunctional Science and Technology, Graduate School of Biosphere Science , Hiroshima University , Hiroshima , Japan
| | - Shuto Mikajiri
- a Department of Biofunctional Science and Technology, Graduate School of Biosphere Science , Hiroshima University , Hiroshima , Japan
| | - Yoshio Hagura
- a Department of Biofunctional Science and Technology, Graduate School of Biosphere Science , Hiroshima University , Hiroshima , Japan
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35
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Sydykov B, Oldenhof H, Sieme H, Wolkers WF. Hydrogen Bonding Interactions and Enthalpy Relaxation in Sugar/Protein Glasses. J Pharm Sci 2016; 106:761-769. [PMID: 27923492 DOI: 10.1016/j.xphs.2016.11.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2016] [Revised: 10/31/2016] [Accepted: 11/01/2016] [Indexed: 10/20/2022]
Abstract
In this study, hydrogen bonding interactions and enthalpy relaxation phenomena of sugar and sugar/protein glasses have been studied using Fourier transform infrared spectroscopy and differential scanning calorimetry. The sugar OH band in Fourier transform infrared spectra was used to derive the glass transition temperature, Tg, and the wavenumber-temperature coefficient (WTC) of the OH band. A study on mixtures of sucrose and albumin revealed that the glass transition temperature and strength of hydrogen bonds increased with increasing percentages of albumin. WTCg and Tg derived from sucrose/albumin glasses showed a negative linear correlation. The Lu-Weiss equation was used to fit Tg data of sucrose/albumin mixtures. An inflection point was observed at a 1:1 mass ratio, which coincided with an inflection of the OH-stretching band denoting a change in hydrogen bonding interactions. Enthalpy relaxation, which is seen as an endothermic event superimposed on the glass transition in differential scanning calorimetry thermograms, increases with increasing storage temperature. Activation energies of enthalpy relaxation of sucrose and sucrose/albumin glasses were determined to be 332 and 236 kJ mol-1, respectively. Addition of albumin to sucrose increases the Tg, average strength of hydrogen bonding, heterogeneity, and the enthalpy relaxation time, making the glass more stable during storage at room temperature.
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Affiliation(s)
- Bulat Sydykov
- Institute of Multiphase Processes, Leibniz Universität Hannover, Hannover, Germany
| | - Harriëtte Oldenhof
- Clinic for Horses-Unit for Reproductive Medicine, University of Veterinary Medicine Hannover, Hannover, Germany
| | - Harald Sieme
- Clinic for Horses-Unit for Reproductive Medicine, University of Veterinary Medicine Hannover, Hannover, Germany
| | - Willem F Wolkers
- Institute of Multiphase Processes, Leibniz Universität Hannover, Hannover, Germany.
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36
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Sritham E, Gunasekaran S. Thermal evaluation of sucrose-maltodextrin-sodium citrate bioglass: Glass transition temperature. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.030] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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37
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Spectroscopic evaluation of a freeze-dried vaccine during an accelerated stability study. Eur J Pharm Biopharm 2016; 104:89-100. [DOI: 10.1016/j.ejpb.2016.04.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2015] [Revised: 04/11/2016] [Accepted: 04/16/2016] [Indexed: 11/18/2022]
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38
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Nurhadi B, Roos YH, Maidannyk V. Physical properties of maltodextrin DE 10: Water sorption, water plasticization and enthalpy relaxation. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.11.018] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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39
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Kuang P, Zhang H, Bajaj PR, Yuan Q, Tang J, Chen S, Sablani SS. Physicochemical Properties and Storage Stability of Lutein Microcapsules Prepared with Maltodextrins and Sucrose by Spray Drying. J Food Sci 2015; 80:E359-69. [DOI: 10.1111/1750-3841.12776] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2014] [Accepted: 11/24/2014] [Indexed: 11/27/2022]
Affiliation(s)
- Pengqun Kuang
- Dept. of Biological Systems Engineering; Washington State Univ; Pullman WA 99164-6120 U.S.A
- State Key Laboratory of Chemical Resource Engineering; Beijing Univ. of Chemical Technology; Beijing P.R. China
| | - Hongchao Zhang
- Dept. of Biological Systems Engineering; Washington State Univ; Pullman WA 99164-6120 U.S.A
| | - Poonam R. Bajaj
- Dept. of Biological Systems Engineering; Washington State Univ; Pullman WA 99164-6120 U.S.A
| | - Qipeng Yuan
- State Key Laboratory of Chemical Resource Engineering; Beijing Univ. of Chemical Technology; Beijing P.R. China
| | - Juming Tang
- Dept. of Biological Systems Engineering; Washington State Univ; Pullman WA 99164-6120 U.S.A
| | - Shulin Chen
- Dept. of Biological Systems Engineering; Washington State Univ; Pullman WA 99164-6120 U.S.A
| | - Shyam S. Sablani
- Dept. of Biological Systems Engineering; Washington State Univ; Pullman WA 99164-6120 U.S.A
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40
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Kawai K, Toh M, Hagura Y. Effect of sugar composition on the water sorption and softening properties of cookie. Food Chem 2014; 145:772-6. [DOI: 10.1016/j.foodchem.2013.08.127] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2013] [Revised: 08/26/2013] [Accepted: 08/29/2013] [Indexed: 11/28/2022]
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41
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Gao C, Ye B, Jiang B, Liu XN. Comparative investigation on the enthalpy relaxation of four amorphous pentose isomers. JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY 2014; 115:37-44. [DOI: 10.1007/s10973-013-3217-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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42
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Malferrari M, Nalepa A, Venturoli G, Francia F, Lubitz W, Möbius K, Savitsky A. Structural and dynamical characteristics of trehalose and sucrose matrices at different hydration levels as probed by FTIR and high-field EPR. Phys Chem Chem Phys 2013; 16:9831-48. [PMID: 24358471 DOI: 10.1039/c3cp54043j] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Some organisms can survive complete dehydration and high temperatures by adopting an anhydrobiotic state in which the intracellular medium contains large amounts of disaccharides, particularly trehalose and sucrose. Trehalose is most effective also in protecting isolated in vitro biostructures. In an attempt to clarify the molecular mechanisms of disaccharide bioprotection, we compared the structure and dynamics of sucrose and trehalose matrices at different hydration levels by means of high-field W-band EPR and FTIR spectroscopy. The hydration state of the samples was characterized by FTIR spectroscopy and the structural organization was probed by EPR using a nitroxide radical dissolved in the respective matrices. Analysis of the EPR spectra showed that the structure and dynamics of the dehydrated matrices as well as their evolution upon re-hydration differ substantially between trehalose and sucrose. The dehydrated trehalose matrix is homogeneous in terms of distribution of the residual water and spin-probe molecules. In contrast, dehydrated sucrose forms a heterogeneous matrix. It is comprised of sucrose polycrystalline clusters and several bulk water domains. The amorphous form was found only in 30% (volume) of the sucrose matrix. Re-hydration leads to a structural homogenization of the sucrose matrix, whilst in the trehalose matrix several domains develop differing in the local water/radical content and radical mobility. The molecular model of the matrices provides an explanation for the different protein-matrix dynamical coupling observed in dried ternary sucrose and trehalose matrices, and accounts for the superior efficacy of trehalose as a bioprotectant. Furthermore, for bacterial photosynthetic reaction centers it is shown that at low water content the protein-matrix coupling is modulated by the sugar/protein molar ratio in sucrose matrices only. This effect is suggested to be related to the preference for sucrose, rather than trehalose, as a bioprotective disaccharide in some anhydrobiotic organisms.
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Affiliation(s)
- M Malferrari
- Laboratorio di Biochimica e Biofisica, Dipartimento di Farmacia e Biotecnologie, FaBiT, Università di Bologna, via Irnerio 42, I-40126 Bologna, Italy
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Kawai K, Hagura Y. Discontinuous and heterogeneous glass transition behavior of carbohydrate polymer–plasticizer systems. Carbohydr Polym 2012; 89:836-41. [DOI: 10.1016/j.carbpol.2012.04.018] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2011] [Revised: 02/27/2012] [Accepted: 04/07/2012] [Indexed: 11/29/2022]
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Nanubolu JB, Burley JC. Investigating the Recrystallization Behavior of Amorphous Paracetamol by Variable Temperature Raman Studies and Surface Raman Mapping. Mol Pharm 2012; 9:1544-58. [DOI: 10.1021/mp300035g] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jagadeesh Babu Nanubolu
- Laboratory of Biophysics
and Surface Analysis, School
of Pharmacy, Boots Science Building, University of Nottingham, Nottingham,
U.K., NG7 2RD
| | - Jonathan C. Burley
- Laboratory of Biophysics
and Surface Analysis, School
of Pharmacy, Boots Science Building, University of Nottingham, Nottingham,
U.K., NG7 2RD
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45
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Lienhard DM, Zobrist B, Zuend A, Krieger UK, Peter T. Experimental evidence for excess entropy discontinuities in glass-forming solutions. J Chem Phys 2012; 136:074515. [DOI: 10.1063/1.3685902] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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46
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van Sleeuwen RMT, Zhang S, Normand V. Spatial Glass Transition Temperature Variations in Polymer Glass: Application to a Maltodextrin–Water System. Biomacromolecules 2012; 13:787-97. [DOI: 10.1021/bm201708w] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Suying Zhang
- Firmenich Inc., P.O. Box
5880, Princeton, New Jersey 08543, United States
| | - Valéry Normand
- Firmenich Inc., P.O. Box
5880, Princeton, New Jersey 08543, United States
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47
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Jin TH, Nguyen L, Qu T, Tsao E. Improved formulation and lyophilization cycle for rBCG vaccine. Vaccine 2011; 29:4848-52. [DOI: 10.1016/j.vaccine.2011.04.056] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2011] [Revised: 04/13/2011] [Accepted: 04/16/2011] [Indexed: 11/25/2022]
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48
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Anzai M, Hagiwara T, Watanabe M, Komiyama J, Suzuki T. Relationship between enthalpy relaxation and water sorption of ball-milled potato starch. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2010.11.025] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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49
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Srirangsan P, Kawai K, Hamada-Sato N, Watanabe M, Suzuki T. Stabilizing effects of sucrose–polymer formulations on the activities of freeze-dried enzyme mixtures of alkaline phosphatase, nucleoside phosphorylase and xanthine oxidase. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.10.029] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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50
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Kawai K, Fukami K, Thanatuksorn P, Viriyarattanasak C, Kajiwara K. Effects of moisture content, molecular weight, and crystallinity on the glass transition temperature of inulin. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2010.09.001] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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