Temperature dependence of fraction of frozen water in solutions of glucose and its oligomers, dextrans, and potato starch

被引：14

作者：

Pradipasena, Pasawadee ^{[1
]}

Tattiakul, Jirarat ^{[1
]}

Nakamura, Keiko ^{[2
]}

Miyawaki, Osato ^{[3
]}

机构：

[1] Chulalongkorn Univ, Dept Food Technol, Bangkok 10330, Thailand

[2] Fukushima Univ, Fac Human Dev & Culture, Fukushima 9601296, Japan

[3] Ishikawa Prefectural Univ, Dept Food Sci, Nonoichi, Ishikawa 9218836, Japan

来源：

FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2007年 / 13卷 / 04期

关键词：

initial freezing point; freezable water fraction; bound water; differential scanning calorimetry; thermal properties;

D O I：

10.3136/fstr.13.286

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Initial freezing point and freezable water fraction, as the two parameters to determine the temperature dependence of fraction of frozen water, were measured systematically for solutions of glucose, its oligomers, dextrans, and potato starch. Initial freezing point was described by 2nd order polynomial of solute concentration. Freezable water fraction was described by 0.5 th order function of solute concentration for glucose, maltose, and maltotriose or by linear function of solute concentration for dextran solutions and potato starch suspensions. Freezable water fraction increased with an increase in the molecular weight of solute. Temperature dependence of fraction of frozen water was different between solutions with low molecular and high molecular solutes reflecting the difference in their hydration states.

引用

页码：286 / 290

页数：5

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