Heterogeneity of the state and functionality of water molecules sorbed in an amorphous sugar matrix
| Project/Area Number |
23560908
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Properties in chemical engineering process/Transfer operation/Unit operation
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| Research Institution | Okayama University |
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Principal Investigator |
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| Project Period (FY) |
2011 – 2013
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| Project Status |
Completed (Fiscal Year 2013)
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| Budget Amount *help |
¥5,070,000 (Direct Cost: ¥3,900,000、Indirect Cost: ¥1,170,000)
Fiscal Year 2013: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2012: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
Fiscal Year 2011: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
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| Keywords | amorphous / sugar / water / interaction / sorption / 糖 / アモルファス / ガラス転移温度 / 乾燥 / 水和状態 / amorphous sugar / freeze-dry / FTIR / water sorption / glass transition / crystallization / calorimetry / 糖類アモルファスマトリクス / 凍結乾燥 / 水分収着 / 非単一性 |
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| Research Abstract |
Amorphous materials, comprised of sugar molecules, exhibit high hygroscopicity and the sorbed water exerts a major influence on physical stabilities of the matrix. To date, the water sorption behavior of amorphous sugars has been extensively investigated. However, most studies of the behavior of water, when sorbed to an amorphous sugar matrix, have implicitly assumed that all of the sorbed water molecules are in a single state: It is naturally expected that the random allocation and configuration of sugar molecules would result in heterogeneity of states for the sorbed water. Recently, we demonstrated the heterogeneity of state and functionality of water sorbed in amorphous sugar matrices by combining a Fourier transform IR spectroscopy and Fourier self-deconvolution technique; The sorbed water molecules were classified into five states, and the three of them mainly served to lower the glass transition temperature of an amorphous sugar matrix while the other two are independent.
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Report
(4 results)
Research Products
(29 results)
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[Journal Article] Characteristics of amorphous matrices composed of different types of sugars in encapsulating emulsion oil droplets during freeze-drying2013
Author(s)
K. Imamura, Y. Kimura, S. Nakayama, S. Miki, S. Ogawa, T. Hoshino, J. Oshitani, T. Kobayashi, S. Adachi, T. Matsuura, H. Imanaka, N. Ishida, K. Nakanishi
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Journal Title
Food Research International
Volume: 51
Pages: 201-207
Related Report
Peer Reviewed
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[Journal Article] Impact of compression, physical aging, and freezing rate on the crystallization characteristics of an amorphous sugar matrix2012
Author(s)
Imamura, K., Kinugawa, K., Kagotani, R., Nomura, M., Nakanishi, K.
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Journal Title
Journal of Food Engineering
Volume: in press
Related Report
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