Low resolution 1H-pulsed NMR for sugar crystallization studies

The stability of food and other labile biological systems containing sugars has been related to the amorphous characteristics of the matrices which they formed, being inversely related to the degree of crystallization. It is thus necessary to explore the applicability of simple, non-destructive and...

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Autores principales: Gallo, A., Mazzobre, M.F., Buera, M.P., Herrera, M.L.
Formato: JOUR
Materias:
Crystallization
Divalent cations
NMR
Trehalose Solutions
Diffusion
Nuclear magnetic resonance
Oils and fats
Positive ions
Sugars
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_03270793_v33_n2_p97_Gallo
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_03270793_v33_n2_p97_Gallo
record_format dspace
spelling todo:paper_03270793_v33_n2_p97_Gallo2023-10-03T15:24:38Z Low resolution 1H-pulsed NMR for sugar crystallization studies Gallo, A. Mazzobre, M.F. Buera, M.P. Herrera, M.L. Crystallization Divalent cations NMR Trehalose Solutions Crystallization Diffusion Nuclear magnetic resonance Oils and fats Positive ions Divalent cations Sugars The stability of food and other labile biological systems containing sugars has been related to the amorphous characteristics of the matrices which they formed, being inversely related to the degree of crystallization. It is thus necessary to explore the applicability of simple, non-destructive and reliable methods to analyze sugar crystallization. Solid fat content is a well-stablished AOCS method to study solid content in lipid systems. However, there are no literature reports on the use of this method to analyze sugar crystallization. Crystallization kinetics of concentrated trehalose and trehalose/salts solutions was followed by proton pulse nuclear magnetic resonance (1Hp -NMR). Three different concentrations (XT= 0.60, 0.63 and 0.66) of trehalose solutions were crystallized to 25, 20, 15, 10 and 5°C and the degree of crystallization was investigated by following the index of solids with time. Crystallization rate was determined by a combined effect of supercooling and molecular diffusion. By analyzing trehalose systems by 1H p-NMR, it was possible to confirm the effect of divalent cations on retarding sugar crystallization. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_03270793_v33_n2_p97_Gallo
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Crystallization
Divalent cations
NMR
Trehalose Solutions
Crystallization
Diffusion
Nuclear magnetic resonance
Oils and fats
Positive ions
Divalent cations
Sugars
spellingShingle Crystallization
Divalent cations
NMR
Trehalose Solutions
Crystallization
Diffusion
Nuclear magnetic resonance
Oils and fats
Positive ions
Divalent cations
Sugars
Gallo, A.
Mazzobre, M.F.
Buera, M.P.
Herrera, M.L.
Low resolution 1H-pulsed NMR for sugar crystallization studies
topic_facet Crystallization
Divalent cations
NMR
Trehalose Solutions
Crystallization
Diffusion
Nuclear magnetic resonance
Oils and fats
Positive ions
Divalent cations
Sugars
description The stability of food and other labile biological systems containing sugars has been related to the amorphous characteristics of the matrices which they formed, being inversely related to the degree of crystallization. It is thus necessary to explore the applicability of simple, non-destructive and reliable methods to analyze sugar crystallization. Solid fat content is a well-stablished AOCS method to study solid content in lipid systems. However, there are no literature reports on the use of this method to analyze sugar crystallization. Crystallization kinetics of concentrated trehalose and trehalose/salts solutions was followed by proton pulse nuclear magnetic resonance (1Hp -NMR). Three different concentrations (XT= 0.60, 0.63 and 0.66) of trehalose solutions were crystallized to 25, 20, 15, 10 and 5°C and the degree of crystallization was investigated by following the index of solids with time. Crystallization rate was determined by a combined effect of supercooling and molecular diffusion. By analyzing trehalose systems by 1H p-NMR, it was possible to confirm the effect of divalent cations on retarding sugar crystallization.
format JOUR
author Gallo, A.
Mazzobre, M.F.
Buera, M.P.
Herrera, M.L.
author_facet Gallo, A.
Mazzobre, M.F.
Buera, M.P.
Herrera, M.L.
author_sort Gallo, A.
title Low resolution 1H-pulsed NMR for sugar crystallization studies
title_short Low resolution 1H-pulsed NMR for sugar crystallization studies
title_full Low resolution 1H-pulsed NMR for sugar crystallization studies
title_fullStr Low resolution 1H-pulsed NMR for sugar crystallization studies
title_full_unstemmed Low resolution 1H-pulsed NMR for sugar crystallization studies
title_sort low resolution 1h-pulsed nmr for sugar crystallization studies
url http://hdl.handle.net/20.500.12110/paper_03270793_v33_n2_p97_Gallo
work_keys_str_mv AT galloa lowresolution1hpulsednmrforsugarcrystallizationstudies
AT mazzobremf lowresolution1hpulsednmrforsugarcrystallizationstudies
AT bueramp lowresolution1hpulsednmrforsugarcrystallizationstudies
AT herreraml lowresolution1hpulsednmrforsugarcrystallizationstudies
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