Hydration behaviour of some mono-, di-, and tri-saccharides in aqueous sodium gluconate solutions at (288.15, 298.15, 308.15 and 318.15) K: Volumetric and rheological approach. (1st February 2015)

• Record Type: Journal Article
• Authors: Banipal, Parampaul K.; Singh, Vickramjeet; Aggarwal, Neha; Banipal, Tarlok S.
• Is Part Of: Food chemistry. Volume 168(2015)
• Page Start: 142
• Page End: 150
• Publication Date: 2015-02-01
• Subjects: Saccharide -- Sodium gluconate -- Apparent specific volume -- Partial molar volume -- Viscosity B-coefficient -- Taste quality; (+)-d-Xylose (PubChem CID: 644160) -- (−)-d-Arabinose (PubChem CID: 66308) -- (−)-d-Fructose (PubChem CID: 5984) -- (+)-d-Glucose (PubChem CID: 5793) -- Sucrose (PubChem CID: 5988) -- (+)-Lactose monohydrate (PubChem CID: 104938) -- (+)-Trehalose dihydrate (PubChem CID: 181978) -- (+)-Melezitose (PubChem CID: 92817) -- (+)-Raffinose pentahydrate (PubChem CID: 71751915) -- Sodium gluconate (PubChem CID: 23672301); Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2014.06.104
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The negative Δt V 2 ° results suggest the dominance of hydrophobic–ionic interactions. The Δt V 2 ° and Δt B values increase from mono- to di- to tri-saccharides. The v ϕ values fall in sweet taste range, except for monosaccharides (Xyl, Ara, Rib) which fall in sour taste range. The taste quality of saccharides deviates from sweet taste with increase in anion size of cosolute. Abstract: Thermodynamic and transport properties are very useful in providing valuable information regarding the hydration characteristics of saccharides and play a pivotal role in the study of taste behaviour of saccharides in mixed aqueous solutions. The effects of sodium gluconate and other sodium salts on the hydration behaviour and the basic taste quality of saccharides have been studied from measured apparent molar volumes ( V 2, ϕ ), partial molar volumes ( V 2 ° ) at infinite-dilution, and viscosity B -coefficients, of eight monosaccharides, six disaccharides and two trisaccharides in (0.25, 0.50, 1.00 and 1.50) mol kg −1 aqueous sodium gluconate solutions over a temperature range of (288.15–318.15) K and at atmospheric pressure. Partial molar volumes of transfer (Δt V 2 ° ) and viscosity B -coefficients of transfer (Δt B ) of saccharides and other parameters such as isobaric expansion coefficients, interaction coefficients (using McMillan–Mayer theory), and dB / dT parameters have also been determined and discussed in terms of solute (saccharide)–cosolute (sodium gluconate) interactions.