Analysis of hydration parameter for sugars determined from viscosity and its relationship with solution parameters. (1st January 2016)

• Record Type: Journal Article
• Authors: Sato, Yukinori; Miyawaki, Osato
• Is Part Of: Food chemistry. Volume 190(2016)
• Page Start: 594
• Page End: 598
• Publication Date: 2016-01-01
• Subjects: Viscosity B-coefficient -- Partial molar volume -- Hydration parameter -- Water-structure -- Sugar; Urea (PubChem CID: 1176) -- Ribose (PubChem CID: 5311110) -- Glucose (PubChem CID: 5793) -- Mannose (PubChem CID: 18950) -- Galactose (PubChem CID: 6036) -- Maltose (PubChem CID: 10991489) -- Trehalose (PubChem CID: 7427); Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.05.119
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Hydration parameter h was obtained for sugars and urea from viscosity B -coefficient. Parameter h corresponded well to the parameter α in the activity coefficient of water. Temperature dependence of h correlated well to effect of solute on water-structure. Activation energy for parameter h suggested stable hydration structure for disaccharides. Abstract: The hydration parameter h was obtained from the viscosity B -coefficients and the partial molar volume of solute, V 2, for various sugars and urea in aqueous solutions. The parameter h showed a good correlation with the parameter α, determined from the activity coefficient of water, representing the solute-solvent interaction. The parameter h also showed a good correlation with the number of equatorial-OH groups (e-OH) for sugars, suggesting that the sugar molecules with the higher e-OH fit more to the water-structure. From the temperature dependence of the parameter h (d h /d T ), the negative d h /d T for sugars suggested their water-structure making activity while the positive d h /d T for urea corresponded to its structure breaking effect. From the Arrhenius plot, the activation energy for h, Ea, was determined to be as low as 10 kJ/mol for disaccharides suggesting the stable hydration structure. The Ea increased with a decrease in molecular weight for sugars.