Knowledge on thermodynamic and transport
properties of aqueous
solutions of carbohydrates is of great interest for process and product
design in the food, pharmaceutical, and biotechnological industries.
Molecular simulation is a powerful tool to calculate these properties,
but current classical force fields cannot provide accurate estimates
for all properties of interest. The poor performance of the force
fields is mainly observed for concentrated solutions, where solute–solute
interactions are overestimated. In this study, we propose a method
to refine force fields, such that solute–solute interactions
are more accurately described. The OPLS force field combined with
the SPC/Fw water model is used as a basis. We scale the nonbonded
interaction parameters of sucrose, a disaccharide. The scaling factors
are chosen in such a way that experimental thermodynamic and transport
properties of aqueous solutions of sucrose are accurately reproduced.
Using a scaling factor of 0.8 for Lennard-Jones energy parameters
(ϵ) and a scaling factor of 0.95 for partial atomic charges
(q), we find excellent agreement between experiments
and computed liquid densities, thermodynamic factors, shear viscosities,
self-diffusion coefficients, and Fick (mutual) diffusion coefficients.
The transferability of these optimum scaling factors to other carbohydrates
is verified by computing thermodynamic and transport properties of
aqueous solutions of d-glucose, a monosaccharide. The good
agreement between computed properties and experiments suggests that
the scaled interaction parameters are transferable to other carbohydrates,
especially for concentrated solutions.