Sorption isotherm and calorimetric behavior of amorphous/crystalline raffinose-water systems
The water adsorption and desorption isotherms at 27 °C of initially amorphous raffinose over a range of relative humidity of 11% to 97% have been determined. Upon adsorption, the isotherm exhibited a 'quasi' plateau, and the moisture content at this plateau was found to be very close to th...
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2000
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| LEADER | 05397caa a22005897a 4500 | ||
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| 001 | PAPER-2368 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203146.0 | ||
| 008 | 190411s2000 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0033860509 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Iglesias, H.A. | |
| 245 | 1 | 0 | |a Sorption isotherm and calorimetric behavior of amorphous/crystalline raffinose-water systems |
| 260 | |c 2000 | ||
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Buera, M.P., Rossi, S., Moreno, S., Chirife, J., DSC confirmation that vitrification is not necessary for stabilization of the restriction enzyme EcoRI dried with saccharides (1999) Biotech Progr, 15, pp. 577-579 | ||
| 504 | |a Colaço, C., Sen, S., Thangavelu, M., Pinder, S., Roser, B., Extraordinary stability of enzymes dried in trehalose: Simplified molecular biology (1992) Bio/Tech, 10, p. 1 | ||
| 504 | |a Crowe, J.H., Carpenter, J.F., Crowe, J.H., The role of vitrification in anhydrobiosis (1998) Ann Rev Physiol, 60, pp. 73-103 | ||
| 504 | |a Demertzis, P.G., Riganakos, K.A., Kontominas, M.G., Water sorption isotherms of crystalline raffinose by inverse gas chromatography (1989) Int J Food Sci Tech, 24, pp. 629-636 | ||
| 504 | |a Fox, K.C., Putting proteins under glass (1995) Science, 267, pp. 1922-1923 | ||
| 504 | |a Franks, F., Long-term stabilization of biomolecules (1994) Bio/Tech, 12, pp. 253-256 | ||
| 504 | |a Iglesias, H.A., Chirife, J., Delayed crystallization of amorphous sucrose in humidified freeze-dried model systems (1978) Food Tech, 13, pp. 137-144 | ||
| 504 | |a Iglesias, H.A., Buera, M.P., Chirife, J., Adsorption isotherm of amorphous trehalose (1997) J Sci Food Agri, 75, pp. 183-186 | ||
| 504 | |a Kajiwara, K., Franks, F., Crystalline and amorphous phases in the binary system water-raffinose (1998) Proceedings of the Poster Session, p. 1620. , Roos Y, Leslie J, Lillford P. editors May 3-6; Helsinki, Finland. ISOPOW 7 | ||
| 504 | |a Koster, K.L., Leopold, A.C., Sugars and desiccation tolerance in seeds (1988) Plant Physio, 88, pp. 829-832 | ||
| 504 | |a Raemy, A., Kaabi, C., Ernst, E., Vuataz, G., Precise determination of low level sucrose amorphism by microcaiorimetry (1993) J Thermal Analy, 40, pp. 437-444 | ||
| 504 | |a Roos, Y., Time-dependent phenonmena (1995) Phase Transitions in Foods, pp. 193-240. , Taylor S, editor New York: Academic Press | ||
| 504 | |a Roos, Y., Karel, M., Crystallization of amorphous lactose (1992) J Food Sci, 57, pp. 775-777 | ||
| 504 | |a Rossi, S., Buera, M.P., Moreno, S., Chirife, J., Stabilization of the restriction enzyme EcoRI dried with trehalose and other selected glass-forming solutes (1997) Biotech Progr, 13, pp. 609-616 | ||
| 504 | |a Saleki-Gerhardt, A., Stowell, J.G., Byrn, S.R., Zografi, G., Hydration and dehydration of crystalline asid amorphous forms of raffinose (1995) J Pharm Sci, 84, pp. 318-323 | ||
| 504 | |a Slade, L., Levine, H., Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety (1991) Crit Rev Food Sci Nutr, 30, pp. 115-360 | ||
| 504 | |a Uritani, M., Takai, M., Yoshinaga, K., Protective effect of disaccharides on restriction endonuclease during drying under vacuum (1995) J Biochem, 117, pp. 774-779 | ||
| 520 | 3 | |a The water adsorption and desorption isotherms at 27 °C of initially amorphous raffinose over a range of relative humidity of 11% to 97% have been determined. Upon adsorption, the isotherm exhibited a 'quasi' plateau, and the moisture content at this plateau was found to be very close to the amount required to form the crystalline raffinose pentahydrate (R.5 H2O). Crystallization of raffinose (R.5 H2O) during water adsorption at 52% and 58% RH was indicated by differential scanning calorimetry (DSC); both thermograms showed an endothermal peak of melting corresponding to R.5H2O. The results of the crystallization kinetics at 52% and 58% RH indicated that the tame to assess the stable physical state in a sugar system for a given external condition has to be properly defined and depends on the (T-T(g)) value. |l eng | |
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, (1428) Buenos Aires, Argentina | ||
| 593 | |a CONICET, Argentina | ||
| 690 | 1 | 0 | |a AMORPHOUS |
| 690 | 1 | 0 | |a CRYSTALLIZATION |
| 690 | 1 | 0 | |a GLASS TRANSITION |
| 690 | 1 | 0 | |a ISOTHERMS |
| 690 | 1 | 0 | |a RAFFINOSE |
| 700 | 1 | |a Schebor, C. | |
| 700 | 1 | |a Buera, M.P. | |
| 700 | 1 | |a Chirife, J. | |
| 773 | 0 | |d 2000 |g v. 65 |h pp. 646-650 |k n. 4 |p J. Food. Sci. |x 00221147 |w (AR-BaUEN)CENRE-325 |t Journal of Food Science | |
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| 856 | 4 | 0 | |u https://doi.org/10.1111/j.1365-2621.2000.tb16066.x |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_00221147_v65_n4_p646_Iglesias |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v65_n4_p646_Iglesias |y Registro en la Biblioteca Digital |
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