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Effect of Water Content on the Glass Transition Temperature of Calcium Maltobionate and its Application to the Characterization of Non-Arrhenius Viscosity Behavior
To understand the fundamental physical properties of calcium maltobionate (MBCa), its water sorption isotherm, glass transition temperature ( T g ), and viscosity ( η ) were investigated and compared with those of maltobionic acid (MBH) and maltose. Although amorphous maltose crystalized at water ac...
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| Published in: | Food biophysics 2016-12, Vol.11 (4), p.410-416 |
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| Main Authors: | , , , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c415t-98418600ff3f1dc53eaee0774f809b54eaba1cab95f3ab627028a10fed5f5ac53 |
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| cites | cdi_FETCH-LOGICAL-c415t-98418600ff3f1dc53eaee0774f809b54eaba1cab95f3ab627028a10fed5f5ac53 |
| container_end_page | 416 |
| container_issue | 4 |
| container_start_page | 410 |
| container_title | Food biophysics |
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| creator | Fukami, Ken Kawai, Kiyoshi Takeuchi, Sayaka Harada, Yoshito Hagura, Yoshio |
| description | To understand the fundamental physical properties of calcium maltobionate (MBCa), its water sorption isotherm, glass transition temperature (
T
g
), and viscosity (
η
) 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
η
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. |
| doi_str_mv | 10.1007/s11483-016-9455-2 |
| format | article |
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T
g
), and viscosity (
η
) 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
η
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.</description><identifier>ISSN: 1557-1858</identifier><identifier>EISSN: 1557-1866</identifier><identifier>DOI: 10.1007/s11483-016-9455-2</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Analytical Chemistry ; Biological and Medical Physics ; Biophysics ; Calcium ; Chemistry ; Chemistry and Materials Science ; Food Science ; Glass ; Original Article ; Physical properties ; Temperature effects ; Transition temperatures ; Viscosity ; Water ; Water content</subject><ispartof>Food biophysics, 2016-12, Vol.11 (4), p.410-416</ispartof><rights>Springer Science+Business Media New York 2016</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c415t-98418600ff3f1dc53eaee0774f809b54eaba1cab95f3ab627028a10fed5f5ac53</citedby><cites>FETCH-LOGICAL-c415t-98418600ff3f1dc53eaee0774f809b54eaba1cab95f3ab627028a10fed5f5ac53</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27923,27924</link.rule.ids></links><search><creatorcontrib>Fukami, Ken</creatorcontrib><creatorcontrib>Kawai, Kiyoshi</creatorcontrib><creatorcontrib>Takeuchi, Sayaka</creatorcontrib><creatorcontrib>Harada, Yoshito</creatorcontrib><creatorcontrib>Hagura, Yoshio</creatorcontrib><title>Effect of Water Content on the Glass Transition Temperature of Calcium Maltobionate and its Application to the Characterization of Non-Arrhenius Viscosity Behavior</title><title>Food biophysics</title><addtitle>Food Biophysics</addtitle><description>To understand the fundamental physical properties of calcium maltobionate (MBCa), its water sorption isotherm, glass transition temperature (
T
g
), and viscosity (
η
) 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
η
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.</description><subject>Analytical Chemistry</subject><subject>Biological and Medical Physics</subject><subject>Biophysics</subject><subject>Calcium</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Food Science</subject><subject>Glass</subject><subject>Original Article</subject><subject>Physical properties</subject><subject>Temperature effects</subject><subject>Transition temperatures</subject><subject>Viscosity</subject><subject>Water</subject><subject>Water content</subject><issn>1557-1858</issn><issn>1557-1866</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><recordid>eNp1kc1q3DAUhUVIIckkD5CdoJts3Eq25J_l1CRpIW0203YprjVXHQWP5EpyIX2dvGg0cSmh0NUVh--ce8Uh5JKzd5yx5n3kXLRVwXhddELKojwip1zKpuBtXR__fcv2hJzF-MCYEKJmp-Tp2hjUiXpDv0PCQHvvErosOJp2SG9HiJFuArhok83iBvcTBkhzwIOph1HbeU8_w5j8kIEcQsFtqU2RrqdptBpefMm_5PU7CKDzIvt70XPGF--KdQg7dHaO9JuN2udlj_QD7uCX9eGcvDEwRrz4M1fk6831pv9Y3N3ffurXd4UWXKaia0X-LGPGVIZvtawQEFnTCNOybpACYQCuYeikqWCoy4aVLXBmcCuNhMyvyNWSOwX_c8aY1D7fguMIDv0cFW-rpuxY13UZffsP-uDn4PJ1B4ox3lR5rghfKB18jAGNmoLdQ3hUnKlDbWqpTeXa1KE2VWZPuXhiZt0PDK-S_2t6BnxQnaE</recordid><startdate>20161201</startdate><enddate>20161201</enddate><creator>Fukami, Ken</creator><creator>Kawai, Kiyoshi</creator><creator>Takeuchi, Sayaka</creator><creator>Harada, Yoshito</creator><creator>Hagura, Yoshio</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7RQ</scope><scope>7T7</scope><scope>7X2</scope><scope>7XB</scope><scope>88A</scope><scope>88I</scope><scope>8AO</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>LK8</scope><scope>M0K</scope><scope>M2P</scope><scope>M7P</scope><scope>P64</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope></search><sort><creationdate>20161201</creationdate><title>Effect of Water Content on the Glass Transition Temperature of Calcium Maltobionate and its Application to the Characterization of Non-Arrhenius Viscosity Behavior</title><author>Fukami, Ken ; Kawai, Kiyoshi ; Takeuchi, Sayaka ; Harada, Yoshito ; Hagura, Yoshio</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c415t-98418600ff3f1dc53eaee0774f809b54eaba1cab95f3ab627028a10fed5f5ac53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Analytical Chemistry</topic><topic>Biological and Medical Physics</topic><topic>Biophysics</topic><topic>Calcium</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Food Science</topic><topic>Glass</topic><topic>Original Article</topic><topic>Physical properties</topic><topic>Temperature effects</topic><topic>Transition temperatures</topic><topic>Viscosity</topic><topic>Water</topic><topic>Water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Fukami, Ken</creatorcontrib><creatorcontrib>Kawai, Kiyoshi</creatorcontrib><creatorcontrib>Takeuchi, Sayaka</creatorcontrib><creatorcontrib>Harada, Yoshito</creatorcontrib><creatorcontrib>Hagura, Yoshio</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Career & Technical Education Database</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Biology Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>ProQuest Pharma Collection</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>Engineering Research Database</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>Biological Sciences</collection><collection>Agriculture Science Database</collection><collection>Science Database</collection><collection>Biological Science Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central Basic</collection><jtitle>Food biophysics</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Fukami, Ken</au><au>Kawai, Kiyoshi</au><au>Takeuchi, Sayaka</au><au>Harada, Yoshito</au><au>Hagura, Yoshio</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Water Content on the Glass Transition Temperature of Calcium Maltobionate and its Application to the Characterization of Non-Arrhenius Viscosity Behavior</atitle><jtitle>Food biophysics</jtitle><stitle>Food Biophysics</stitle><date>2016-12-01</date><risdate>2016</risdate><volume>11</volume><issue>4</issue><spage>410</spage><epage>416</epage><pages>410-416</pages><issn>1557-1858</issn><eissn>1557-1866</eissn><abstract>To understand the fundamental physical properties of calcium maltobionate (MBCa), its water sorption isotherm, glass transition temperature (
T
g
), and viscosity (
η
) 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
η
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.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11483-016-9455-2</doi><tpages>7</tpages></addata></record> |
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| subjects | Analytical Chemistry Biological and Medical Physics Biophysics Calcium Chemistry Chemistry and Materials Science Food Science Glass Original Article Physical properties Temperature effects Transition temperatures Viscosity Water Water content |
| title | 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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