Precise determination of low level sucrose amorphism by microcalorimetry

Raemy, A.; Kaabi, Carine; Ernst, E; Vuataz, Gilles

doi:10.1007/bf02546612

Cited by 13 publications

(8 citation statements)

References 7 publications

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“…Thus, amorphous material can be characterized by their glass transition temperature (T g ). This phenomenon is well-known in polymers (45) as well as in sugars (46)(47)(48)(49)(50) and is observed in honey as well.…”

Section: Resultsmentioning

confidence: 58%

Use of Differential Scanning Calorimetry (DSC) as a New Technique for Detection of Adulteration in Honeys. 1. Study of Adulteration Effect on Honey Thermal Behavior

Cordella

Antinelli

Aurières

et al. 2001

J. Agric. Food Chem.

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Differential scanning calorimetry (DSC) was used to study the thermal behavior of authentic honeys (Lavandula, Robinia, and Fir honeys) and industrial sugar syrups. Thermal or thermochemical parameters such as the glass transition temperature (Tg), enthalpies of fusion (DeltaH(fus)), and heat capacity variation (DeltaC(p)) were measured. The syrups and honeys showed significant differences in thermal phenomena, as well as in their amplitude and position on the temperature scale. Results showed good reproducibility of the method for all samples studied. The effect of adulteration of honey with different amounts of syrup (5, 10, 20, 40, and 60%) was investigated. A linear relationship was found between the percentage of added syrup and the glass transition temperature. A similar relationship was obtained from the enthalpy of fusion results in the temperature range of 40-90 degrees C. Under applied conditions, the effects of adulteration of honeys by industrial syrups appeared to be detectable from a level as low as 5%.

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Section: Resultsmentioning

confidence: 58%

Use of Differential Scanning Calorimetry (DSC) as a New Technique for Detection of Adulteration in Honeys. 1. Study of Adulteration Effect on Honey Thermal Behavior

Cordella

Antinelli

Aurières

et al. 2001

J. Agric. Food Chem.

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“…This appears to be a reasonable assumption, based on the results for glucose 5 Gibbs Free Energy Change for the Amorphous to Crystalline Transformation at 25 °C a saccharideΔ G A → C (kJ/mol) raffinose (pentahydrate) −33 lactose (monohydrate) −18 trehalose (dihydrate) −17 cellobiose −15 melibiose (monohydrate) −13 gentiobiose −13 palatinose −11 lactulose −11 sucrose −9.6 turanose −8.8 maltose (monohydrate) −7.4 leucrose −6.6 a See text for assumptions used in calculations. 6 Heat Capacity Difference between Amorphous Solids and Supercooled Liquids a saccharide C p,L − C p,A (J/mol °C) measured C p,L − C p,A (J/mol °C) literature T m b (°C) measured T m b (°C) literature lactulose 229 ± 24 169 − maltose 231 ± 18 270 62 106 102−103 63 lactose 239 ± 16 201 202 63 sucrose 254 ± 31 263, 253 64 168 160, 192 66 palatinose 261 ± 12 124 − trehalose 241 ± 23 236 64 95 97 63,30 cellobiose 263 ± 19 222 225−226 67 melibiose 281 ± 19 222 62 180 − gentiobiose 277 ± 22 196 − turanose 325 ± 25 152 177 66 raffinose 355 ± 28 85 79.6 68 leucrose 348 ± 40 96 a All results were evaluated at T g . b Melting temperature, T m , of crystalline saccharides (DSC onset ±1 °C)

…”

Section: Resultsmentioning

confidence: 99%

Calorimetric Solution Properties of Simple Saccharides and Their Significance for the Stabilization of Biological Structure and Function

2000

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Thermodynamic data included heats of solution (in water) of the amorphous and crystalline solids and melting temperatures. The glass transition temperature (T g ) and the increase in heat capacity at T g were measured for each rigorously dried product. Many of these data were previously unavailable. We provided an interpretation of the heat of solution of the amorphous saccharides in terms of their capacity to hydrogen bond to water. A correlation was noted between the heats of solution of the amorphous carbohydrates and their T g values. Furthermore, a thermodynamic analysis was performed to obtain values of the Gibbs free energy change for the amorphous-to-crystalline transformation at 25 °C.

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“…The onset temperatures of fusion were found to be between 60°C and 220°C, with enthalpies from about 40 to 330 J/g. Glass transitions and crystallization studies by thermal analysis techniques are very [50][51][52][53][54], and even subzero temperature glass transitions have been detected for aqueous solutions [55]. With open containers the temperature range of thermal effects is much higher, probably because various hot gases are released during the decomposition [47,48].…”

Section: Carbohydrates (Glucides)mentioning

confidence: 99%

Thermal Behavior of Foods and Food Constituents

Garti¹

2000

Surfactant Science

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Precise determination of low level sucrose amorphism by microcalorimetry

Cited by 13 publications

References 7 publications

Use of Differential Scanning Calorimetry (DSC) as a New Technique for Detection of Adulteration in Honeys. 1. Study of Adulteration Effect on Honey Thermal Behavior

Use of Differential Scanning Calorimetry (DSC) as a New Technique for Detection of Adulteration in Honeys. 1. Study of Adulteration Effect on Honey Thermal Behavior

Calorimetric Solution Properties of Simple Saccharides and Their Significance for the Stabilization of Biological Structure and Function

Thermal Behavior of Foods and Food Constituents

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