Crystallization characteristics of amorphous trehalose dried from alcohol
Crystallization characteristics of amorphous trehalose dried from alcohol
复制标题
乙醇干燥无定形海藻糖的结晶特性
DOI：
10.1016/j.jfoodeng.2020.110325
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发表时间：
2021
影响因子：
5.5
通讯作者：
Imamura Koreyoshi
中科院分区：
文献类型：
--
作者：
Sekitoh Takanari;Okamoto Takashi;Fujioka Akiho;Yoshioka Tomohiko;Terui Shinji;Imanaka Hiroyuki;Ishida Naoyuki;Imamura Koreyoshi
海藻糖形成一种玻璃，可用于在干燥条件下保存不稳定物质。分析了无定形海藻糖在醇（甲醇、乙醇）中干燥后的结晶特性，即结晶温度（Tcry）和等温结晶行为，并与无定形海藻糖在水中冷冻干燥的结晶特性进行了比较。使用醇作为溶剂将Tcry从水性溶剂的184 ± 6 °C降低到103 ± 5 °C/甲醇和120 ± 8 °C/乙醇。热分析结果表明，在热处理过程中形成了多种晶型和部分熔融。等温结晶实验表明，无定形海藻糖在乙醇作用下最终只转变为β晶型。与水相比，当使用醇作为溶剂时，等温结晶开始前的诱导期（tind）显著缩短。各种无定形糖样品的Tcry值，包括酒精来源的，可以与Tcry和样品温度之间的差异相关。
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 theTcryfrom 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. Thetindvalues for various amorphous sugar samples including the alcohol-originated ones could be correlated with difference betweenTcryand the sample temperature.