Sugar-polymer hydrogen bond interactions in lyophilized amorphous mixtures
Sugar-polymer hydrogen bond interactions in lyophilized amorphous mixtures
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DOI：
10.1021/js9800174
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发表时间：
1998-12-01
影响因子：
3.8
通讯作者：
Zografi, G
中科院分区：
文献类型：
--
作者：
Taylor, LS;Zografi, G
这项工作的目的是研究氢键之间的相互作用的各种玻璃形成糖和模型聚合物，聚（乙烯吡咯烷酮）（PVP），在二元无定形固溶体，通过冻干生产。使用差示扫描量热法评估糖和糖-PVP冻干混合物的玻璃化转变温度。每种糖和PVP之间的氢键相互作用进行了监测，使用FT-拉曼光谱。蔗糖被发现在更大程度上氢键与PVP在一个特定的糖：聚合物的比例比其他二糖研究，包括海藻糖和三糖棉子糖。与较低分子量的糖相比，麦芽糊精显示出与聚合物氢键结合的趋势降低。氢键的程度被发现成反比与糖的玻璃化转变温度，随着T-g的增加，氢键的趋势下降。讨论了氢键相互作用对非晶态固体混合热力学的重要性。
The objective of this work was to investigate hydrogen bonding interactions between a variety of glass-forming sugars and a model polymer, poly(vinylpyrrolidone) (PVP), in binary amorphous solid solutions, produced by lyophilization. The glass transition temperatures of the sugars and sugar-PVP colyophilized mixtures were assessed using differential scanning calorimetry. The hydrogen bonding interactions between each sugar and PVP were monitored using FT-Raman spectroscopy. Sucrose was found to hydrogen bond to a greater extent with PVP at a particular sugar:polymer ratio than the other disaccharides studied including trehalose and the trisaccharide raffinose. Maltodextrins showed a decreased tendency to hydrogen bond with the polymer compared to the lower molecular weight sugars. The extent of hydrogen bonding was found to correlate inversely with the glass transition temperature of the sugar, with the tendency to hydrogen bond decreasing as the T-g increased. The importance df hydrogen bonding interactions to the thermodynamics of mixing in amorphous solids is discussed.