Application and formation of new sugar crystal with porous structure of sub-micron size pore by new crystal transformation technique

新型晶体转化技术在亚微米级多孔结构糖晶体中的应用与形成

• 批准号: 20580130
• 负责人: YOSHII Hidehumi
• 金额: $ 3.08万
• 依托单位: Tottori University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2008
• 资助国家: 日本
• 起止时间: 2008 至 2010
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-20580130/
• 关键词: 結晶変換; トレハロース; マルトース; エタノール; Jander; ガラス転移温度; 含水結晶; 糖質構造; 無水結晶; 多孔性糖質; シュークロース; サブミクロン; 結晶; マンニトール

Dehydration of dihydrate trehalose or monohydrate maltose to its anhydrous form was performed via crystal transformation in a pressure pan and reactor vessel with a differential scanning calorimeter using ethanol as the drying medium. The effect of water content of ethanol on the dehydration kinetics was investigated by differential scanning calorimetry (DSC), under two experimental conditions : isothermal and temperature ramping. Porous crystalline trehalose could be used as the matrix to encapsulate functional compounds. The anhydrous trehalose crystals obtained by crystal transformation using ethanol of 0.005-2.5% water content were visually observed as aggregates of nano-sized acicular crystals, which inherited the shapes of the dihydrate trehalose crystals. Kinetics of crystal transformation from monohydrate maltose to anhydrous maltose were correlated with Jandor equation and obtained the activation energies of the crystal transformation rates.

将二水海藻糖或一水麦芽糖脱水为无水形式，在压力锅和反应器容器中进行结晶转化，用差示扫描量热计使用乙醇作为干燥介质。采用差示扫描量热法（DSC）在等温和升温两种实验条件下研究了乙醇含水量对脱水动力学的影响。多孔结晶海藻糖可以作为包封功能化合物的基质。用0.005 ~ 2.5%的乙醇进行结晶转化得到的无水海藻糖晶体在视觉上是纳米针状晶体的聚集体，继承了二水海藻糖晶体的形状。将一水麦芽糖晶体转变为无水麦芽糖的动力学与Jandor方程进行关联，得到晶体转变速率的活化能。

项目成果

Creation of porous a-CD by crystal transformation method

晶体转化法制备多孔a-CD

• 发表时间: 2008
• 作者: T. Ohashi;H. Yoshii;D. Okuda;T. Furuta
• 通讯作者: T. Furuta

Formation of porous α-CD ethanol dihydrate by crystal transformation method

晶体转化法制备多孔α-CD二水乙醇

• 发表时间: 2009
• 期刊: European Food Research and Technology 235
• 作者: T.Ohashil;N.iVerhoevenl;D.Okudal;T.Furutal;H.Yoshii
• 通讯作者: H.Yoshii

エタノール溶媒法を用いた砂糖の新規微細結晶化

使用乙醇溶剂法进行糖的新型微晶化

• 发表时间: 2010
• 作者: 吉井英文、出雲栄悠、大橋哲也、Verhoeven Nicolas、 Tze Loon Neoh;古田武
• 通讯作者: 古田武

The stability of S-adenosyl-L-methionine in spray-dried SAM yeast with various additives

喷雾干燥 SAM 酵母中 S-腺苷-L-蛋氨酸与各种添加剂的稳定性

• 发表时间: 2009
• 作者: V.Lauruengtana;T.Furuta;Y.Murakami;M.Kanai;H.lefuji;H.Yoshii,
• 通讯作者: H.Yoshii,

Inclusion and release characteristics of flavors encapsulated in cyclodextrins by spray drying.

通过喷雾干燥包封在环糊精中的香料的包封和释放特性。

• 发表时间: 2009
• 作者: K.Kawakami;Y.Iida;T.L.Neoh;H.Yoshii;T.Furuta
• 通讯作者: T.Furuta