Effect of Water Content on the Glass Transition Temperature of Calcium Maltobionate and its Application to the Characterization of Non-Arrhenius Viscosity Behavior
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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DOI：
10.1007/s11483-016-9455-2
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发表时间：
2016-12-01
期刊：
影响因子：
3
通讯作者：
Hagura, Yoshio
中科院分区：
文献类型：
--
作者：
Fukami, Ken;Kawai, Kiyoshi;Hagura, Yoshio
为了了解麦芽糖酸钙 (MBCa) 的基本物理性质，研究了其吸水等温线、玻璃化转变温度 (T (g)) 和粘度 (eta)，并与麦芽糖酸 (MBH) 和麦芽糖进行了比较。尽管无定形麦芽糖在水活度（a（w））高于0.43时结晶，MBCa和MBH在整个a（w）范围内保持无定形状态。此外，与MBH和麦芽糖相比，MBCa具有更高的T(g)和更强的耐水塑化性。 MBCa 的这些特性可能源于静电相互作用引起的 MBCa 和水之间的强相互作用。此外，还评估了温度和水含量对 MBCa 水溶液 eta 的影响，并使用半经验方法描述了其行为，该方法基于由 Gordon-Taylor 方程和非阿伦尼乌斯公式（称为 Vogel-Fulcher-Tammann 方程）外推的 T (g) 的组合。该结果对于了解 MBCa 添加对溶液性质的影响很有用。
To understand the fundamental physical properties of calcium maltobionate (MBCa), its water sorption isotherm, glass transition temperature (T (g)), and viscosity (eta) 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 eta 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.