Effect of salts on the properties of aqueous sugar systems, in relation to biomaterial stabilization. 1. Water sorption behavior and ice crystallization/melting
Trehalose and sucrose, two sugars that are involved in the protection of living organisms under extreme conditions, and their mixtures with salts were employed to prepare supercooled or freeze-dried glassy systems. The objective of the present work was to explore the effects of different salts on wa...
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2002
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00112240_v43_n3_p199_Mazzobre http://hdl.handle.net/20.500.12110/paper_00112240_v43_n3_p199_Mazzobre |
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paper:paper_00112240_v43_n3_p199_Mazzobre2023-06-08T14:34:49Z Effect of salts on the properties of aqueous sugar systems, in relation to biomaterial stabilization. 1. Water sorption behavior and ice crystallization/melting Mazzobre, María Florencia Longinotti, Maria Paula Corti, Horacio Roberto Buera, María del Pilar biomaterial glass ice sodium chloride sucrose trehalose water adsorption aqueous solution article chemical interaction crystallization freeze drying mass melting point phase transition priority journal temperature water transport Adsorption Biocompatible Materials Carbohydrates Cryopreservation Cryoprotective Agents Crystallization Drug Stability Freeze Drying Ice Salts Sucrose Thermodynamics Trehalose Water Trehalose and sucrose, two sugars that are involved in the protection of living organisms under extreme conditions, and their mixtures with salts were employed to prepare supercooled or freeze-dried glassy systems. The objective of the present work was to explore the effects of different salts on water sorption, glass transition temperature (Tg), and formation and melting of ice in aqueous sugar systems. In the sugar-salt mixtures, water adsorption was higher than expected on the basis of the water uptake by each pure component. In systems with a reduced mass fraction of water (w ≤ 0.4), salts delayed water crystallization, probably due to ion-water interactions. In systems where w > 0.6, water crystallization could be explained by the known colligative properties of the solutes. The glass transition temperature of the maximally concentrated matrix (Tg′) was decreased by the presence of salts. However, the actual Tg values of the systems were not modified. Thus, the effect of salts on sorption behavior and formation of ice may reflect dynamic water-salt-sugar interactions which take place at a molecular level and are related to the charge/mass ratio of the cation present without affecting supramolecular or macroscopic properties. © 2001 Elsevier Science (USA). Fil:Mazzobre, M.F. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Longinotti, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Corti, H.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Buera, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2002 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00112240_v43_n3_p199_Mazzobre http://hdl.handle.net/20.500.12110/paper_00112240_v43_n3_p199_Mazzobre |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
biomaterial glass ice sodium chloride sucrose trehalose water adsorption aqueous solution article chemical interaction crystallization freeze drying mass melting point phase transition priority journal temperature water transport Adsorption Biocompatible Materials Carbohydrates Cryopreservation Cryoprotective Agents Crystallization Drug Stability Freeze Drying Ice Salts Sucrose Thermodynamics Trehalose Water |
| spellingShingle |
biomaterial glass ice sodium chloride sucrose trehalose water adsorption aqueous solution article chemical interaction crystallization freeze drying mass melting point phase transition priority journal temperature water transport Adsorption Biocompatible Materials Carbohydrates Cryopreservation Cryoprotective Agents Crystallization Drug Stability Freeze Drying Ice Salts Sucrose Thermodynamics Trehalose Water Mazzobre, María Florencia Longinotti, Maria Paula Corti, Horacio Roberto Buera, María del Pilar Effect of salts on the properties of aqueous sugar systems, in relation to biomaterial stabilization. 1. Water sorption behavior and ice crystallization/melting |
| topic_facet |
biomaterial glass ice sodium chloride sucrose trehalose water adsorption aqueous solution article chemical interaction crystallization freeze drying mass melting point phase transition priority journal temperature water transport Adsorption Biocompatible Materials Carbohydrates Cryopreservation Cryoprotective Agents Crystallization Drug Stability Freeze Drying Ice Salts Sucrose Thermodynamics Trehalose Water |
| description |
Trehalose and sucrose, two sugars that are involved in the protection of living organisms under extreme conditions, and their mixtures with salts were employed to prepare supercooled or freeze-dried glassy systems. The objective of the present work was to explore the effects of different salts on water sorption, glass transition temperature (Tg), and formation and melting of ice in aqueous sugar systems. In the sugar-salt mixtures, water adsorption was higher than expected on the basis of the water uptake by each pure component. In systems with a reduced mass fraction of water (w ≤ 0.4), salts delayed water crystallization, probably due to ion-water interactions. In systems where w > 0.6, water crystallization could be explained by the known colligative properties of the solutes. The glass transition temperature of the maximally concentrated matrix (Tg′) was decreased by the presence of salts. However, the actual Tg values of the systems were not modified. Thus, the effect of salts on sorption behavior and formation of ice may reflect dynamic water-salt-sugar interactions which take place at a molecular level and are related to the charge/mass ratio of the cation present without affecting supramolecular or macroscopic properties. © 2001 Elsevier Science (USA). |
| author |
Mazzobre, María Florencia Longinotti, Maria Paula Corti, Horacio Roberto Buera, María del Pilar |
| author_facet |
Mazzobre, María Florencia Longinotti, Maria Paula Corti, Horacio Roberto Buera, María del Pilar |
| author_sort |
Mazzobre, María Florencia |
| title |
Effect of salts on the properties of aqueous sugar systems, in relation to biomaterial stabilization. 1. Water sorption behavior and ice crystallization/melting |
| title_short |
Effect of salts on the properties of aqueous sugar systems, in relation to biomaterial stabilization. 1. Water sorption behavior and ice crystallization/melting |
| title_full |
Effect of salts on the properties of aqueous sugar systems, in relation to biomaterial stabilization. 1. Water sorption behavior and ice crystallization/melting |
| title_fullStr |
Effect of salts on the properties of aqueous sugar systems, in relation to biomaterial stabilization. 1. Water sorption behavior and ice crystallization/melting |
| title_full_unstemmed |
Effect of salts on the properties of aqueous sugar systems, in relation to biomaterial stabilization. 1. Water sorption behavior and ice crystallization/melting |
| title_sort |
effect of salts on the properties of aqueous sugar systems, in relation to biomaterial stabilization. 1. water sorption behavior and ice crystallization/melting |
| publishDate |
2002 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00112240_v43_n3_p199_Mazzobre http://hdl.handle.net/20.500.12110/paper_00112240_v43_n3_p199_Mazzobre |
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AT mazzobremariaflorencia effectofsaltsonthepropertiesofaqueoussugarsystemsinrelationtobiomaterialstabilization1watersorptionbehaviorandicecrystallizationmelting AT longinottimariapaula effectofsaltsonthepropertiesofaqueoussugarsystemsinrelationtobiomaterialstabilization1watersorptionbehaviorandicecrystallizationmelting AT cortihoracioroberto effectofsaltsonthepropertiesofaqueoussugarsystemsinrelationtobiomaterialstabilization1watersorptionbehaviorandicecrystallizationmelting AT bueramariadelpilar effectofsaltsonthepropertiesofaqueoussugarsystemsinrelationtobiomaterialstabilization1watersorptionbehaviorandicecrystallizationmelting |
| _version_ |
1768542867813302272 |