Water Self-Diffusion in Glassy and Liquid Maltose Measured by Raman Microscopy and NMR

Raman microscopy and isotope labeling have been used for the first time to measure water self-diffusion in carbohydrate glasses. Together with pulsed-gradient stimulated-echo NMR, this method yielded the self-diffusion coefficients of water in amorphous maltose over 8 orders of magnitude, from the l...

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Bibliographic Details
Published in:The journal of physical chemistry. B 2011-05, Vol.115 (19), p.5849-5855
Main Authors: Zhu, Lei, Cai, Ting, Huang, Jun, Stringfellow, Thomas C, Wall, Mark, Yu, Lian
Format: Article
Language:English
Subjects:
B: Macromolecules, Soft Matter
Diffusion
Magnetic Resonance Spectroscopy
Maltose - chemistry
Spectrum Analysis, Raman
Temperature
Water - chemistry
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Summary:Raman microscopy and isotope labeling have been used for the first time to measure water self-diffusion in carbohydrate glasses. Together with pulsed-gradient stimulated-echo NMR, this method yielded the self-diffusion coefficients of water in amorphous maltose over 8 orders of magnitude, from the liquid to the glassy state. There are consistencies and major differences between our data and those obtained by evaporative drying. Water diffusion is remarkably fast in maltose glasses, decouples from maltose diffusion, and is not strongly affected by the glass transition.
ISSN:1520-6106
1520-5207
DOI:10.1021/jp202663r