Effect of molecular structure on thermodynamic properties of carbohydrates. A calorimetric study of aqueous di- and oligosaccharides at subzero temperatures

Furuki, Takao

doi:10.1016/s0008-6215(01)00332-9

Cited by 57 publications

(61 citation statements)

References 63 publications

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“…This process represents the fractionation between the trehalose solution and free water, and will continue until the trehalose concentration reaches a critical value. This critical concentration would coincide with the concentration observed in the glass phase C g ' [12,13], which is estimated to be marginally higher than the maximum trehalose concentration in the original solution-approximately 65 wt% or 0.084 mol mol -1 . When the concentration exceeds C g ' during freezing, the trehalose molecules would start to precipitate and form fine particles.…”

Section: <Formation Process Of Fine Particles During Freezing>supporting

confidence: 61%

“…It is well known that an unfrozen phase appears during the freezing of disaccharide solutions. Some previous studies on the freezing of sugar solutions [12,13] have indicated that the concentration of sugars in this unfrozen phase is independent of the sugar concentration in the original solution. The volume of the unfrozen phase is therefore expected to increase with the sugar concentration in the solution.…”

Section: Results Andmentioning

confidence: 90%

“…Here, we consider that the association conditions of the colloid coincide with the glass-transition conditions of the trehalose solution, that is, T = T g ' = 230.2 K and C CAC = C g ' = 0.084 mol mol -1 [13]. As discussed previously, r is approximately 0.5 nm.…”

Section: <Formation Process Of Fine Particles During Freezing>mentioning

confidence: 98%

“…However, in the solution, the trehalose molecules were hydrated and slightly deformed with changes in the glycosidic dihedral angles [12]. Trehalose molecules are hydrated with approximately 10 H 2 O molecules [13]. The specific volume of one hydrated trehalose molecule is approximately 0.8 nm 3 .…”

Section: <Formation Process Of Fine Particles During Freezing>mentioning

confidence: 99%

“…Based on the knowledge that the disaccharide concentration in the unfrozen phase is independent of that in the original solution [12,13], the qualitative formation process of fine particles during freezing would be as follows. When the solution is cooled below the freezing point, ice crystals start to form.…”

Section: <Formation Process Of Fine Particles During Freezing>mentioning

confidence: 99%

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Morphological investigations of disaccharide molecules for growth inhibition of ice crystals

Uchida

Nagayama

Shibayama

et al. 2007

Journal of Crystal Growth

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Freezing of solutions including disaccharides (trehalose, sucrose, and maltose) has been investigated by microscopic observations of freeze-fractured replicas using FE-TEM. Three typical features were observed: the smooth surface considered as the ice crystal, fine particles as the precipitated disaccharide molecules, and remaining part as the glass state of the solution. The expanded observations of fine-particle and its distribution investigations suggested that it was larger than 10 nm in size and averaged approximately 20-30 nm in diameter. The smallest particle was estimated to include several hundred disaccharide molecules.Based on systematic observations of trehalose solutions regarding concentrations and freezing rates, we concluded that ice crystal growth was inhibited by trehalose molecules. Since the ice crystal size reduced exponentially with increase in trehalose concentration, we could control ice crystal size formed in the frozen material. The growth inhibition of ice crystals with trehalose resulted both from a reduction in the free water in the solution due to a significant hydration effect and from an enhancement of nucleation of the ice crystals.It was confirmed that trehalose was more effective than the other disaccharide solutions examined for inhibiting the growth of ice crystals.

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Section: <Formation Process Of Fine Particles During Freezing>supporting

confidence: 61%

Section: Results Andmentioning

confidence: 90%

Section: <Formation Process Of Fine Particles During Freezing>mentioning

confidence: 98%

Section: <Formation Process Of Fine Particles During Freezing>mentioning

confidence: 99%

Section: <Formation Process Of Fine Particles During Freezing>mentioning

confidence: 99%

See 3 more Smart Citations

Morphological investigations of disaccharide molecules for growth inhibition of ice crystals

Uchida

Nagayama

Shibayama

et al. 2007

Journal of Crystal Growth

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NMR Analysis of Bioprotective Sugars: Sucrose and Oligomeric (1→2)-α-D-glucopyranosyl-(1→2)-β-D-fructofuranosides

Fischer

Geyer

Topics in Current Chemistry

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NMR spectroscopy yields structural information on a new class of bioprotectants with the general composition oligo(1 → 2)-α-d-glucopyranosyl-(1 → 2)-β-dfructofuranoside. Their smallest representative is sucrose for which conflicting models try to explain its cryoprotective properties. Starting from sucrose, we characterize the influence of the growing chain of oligo(1 → 2)-α-d-glucopyranoses. An analytical approach will be presented that can identify ultraweak membrane affinities, a property often discussed in the context of cryoprotectants. The most prominent feature of the vicinally connected (1 → 2)-α-d-glucopyranose oligomers is their well-defined solution structure with a stand-alone sugar helix. The unfolding barrier of this helix is large enough to become observable as line-broadening in the 1 H NMR.

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Effect of the Type of Glycosidic Linkage on the Selective Interactions of Maltose and Cellobiose with Some Crown Ethers in Dilute Aqueous Solutions

Parfenyuk

Lebedevа

2007

J Solution Chem

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Effect of molecular structure on thermodynamic properties of carbohydrates. A calorimetric study of aqueous di- and oligosaccharides at subzero temperatures

Cited by 57 publications

References 63 publications

Morphological investigations of disaccharide molecules for growth inhibition of ice crystals

Morphological investigations of disaccharide molecules for growth inhibition of ice crystals

NMR Analysis of Bioprotective Sugars: Sucrose and Oligomeric (1→2)-α-D-glucopyranosyl-(1→2)-β-D-fructofuranosides

Effect of the Type of Glycosidic Linkage on the Selective Interactions of Maltose and Cellobiose with Some Crown Ethers in Dilute Aqueous Solutions

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