Citrate increases glass transition temperature of vitrified sucrose preparations

The aim of this study was to investigate the effect of sodium citrate on the properties of dried amorphous sucrose glasses. Addition of sodium citrate to a sucrose solution followed by freeze-drying or convective drying resulted in a glass transition temperature ( T g) that was higher than the well-...

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Bibliographic Details
Published in:Cryobiology 2004-02, Vol.48 (1), p.46-54
Main Authors: Kets, E.P.W, IJpelaar, P.J, Hoekstra, F.A, Vromans, H
Format: Article
Language:English
Subjects:
anhydrobiosis
borate
Calorimetry, Differential Scanning
Citrates - chemistry
citric-acid
complexes
DSC
Freeze Drying - methods
Freeze-drying
FTIR
Glass
lyophilization
prokaryotes
protein
Sodium citrate
Solutions
Spectroscopy, Fourier Transform Infrared
state
Sucrose
Sucrose - chemistry
Thermodynamics
vitrification
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Summary:The aim of this study was to investigate the effect of sodium citrate on the properties of dried amorphous sucrose glasses. Addition of sodium citrate to a sucrose solution followed by freeze-drying or convective drying resulted in a glass transition temperature ( T g) that was higher than the well-studied sucrose T g. This result was obtained either at reduced water content of the analysed sample or by removal of water during Modulated DSC analysis. After removal of the remaining water (
ISSN:0011-2240
1090-2392
DOI:10.1016/j.cryobiol.2003.12.002