Analysis of hydration parameter for sugars determined from viscosityand its relationship with solution parameters
Analysis of hydration parameter for sugars determined from viscosityand its relationship with solution parameters
复制标题
粘度测定糖水合参数分析及其与溶液参数的关系
DOI：
10.1016/j.foodchem.2015.05.119
复制
发表时间：
2016
期刊：
影响因子：
8.8
通讯作者：
Yukinori SATO and Osato MIYAWAKI
中科院分区：
文献类型：
--
作者：
吉村美紀;高田佳和;中川究也;Yukinori SATO and Osato MIYAWAKI
由不同糖和尿素在水溶液中的粘度系数和溶质的偏摩尔体积V_2求出了水化参数。该参数与由水的活度系数确定的代表溶质-溶剂相互作用的参数α有很好的相关性。该参数还与糖的赤道羟基数目(e-OH)有很好的相关性，表明e-OH越高的糖分子越适合水结构。从参数h(dh/dt)对温度的依赖关系来看，糖的dh/dt为负，表明它们具有水结构生成活性，而尿素的dh/dt为正，表明它们具有结构破坏作用。根据Arrhenius图，测得二糖的活化能Forh，Ea低至10kJ/mol，表明水合结构稳定。随着糖的相对分子质量的降低，糖的相对分子质量增加。
The hydration parameterhwas obtained from the viscosityB-coefficients and the partial molar volume of solute,V2, for various sugars and urea in aqueous solutions. The parameterhshowed a good correlation with the parameterα, determined from the activity coefficient of water, representing the solute-solvent interaction. The parameterhalso showed a good correlation with the number of equatorial-OH groups (e-OH) for sugars, suggesting that the sugar molecules with the higher e-OH fit more to the water-structure. From the temperature dependence of the parameterh(dh/dT), the negative dh/dTfor sugars suggested their water-structure making activity while the positive dh/dTfor urea corresponded to its structure breaking effect. From the Arrhenius plot, the activation energy forh,Ea, was determined to be as low as 10 kJ/mol for disaccharides suggesting the stable hydration structure. TheEaincreased with a decrease in molecular weight for sugars.