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Effect of Water Content on the Glass Transition Temperature of Calcium Maltobionate and its Application to the Characterization of Non-Arrhenius Viscosity Behavior

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Abstract

To understand the fundamental physical properties of calcium maltobionate (MBCa), its water sorption isotherm, glass transition temperature (T g), and viscosity (η) were investigated and compared with those of maltobionic acid (MBH) and maltose. Although amorphous maltose crystalized at water activity (a w) higher than 0.43, MBCa and MBH maintained an amorphous state over the whole a w range. In addition, MBCa had a higher T g and greater resistance to water plasticizing than MBH and maltose. These properties of MBCa likely originate from the strong interaction between MBCa and water induced by electrostatic interactions. Moreover, the effects of temperature and water content on η of an aqueous MBCa solution were evaluated, and its behavior was described using a semi-empirical approach based on a combination of T g extrapolated by the Gordon-Taylor equation and a non-Arrhenius formula known as the Vogel–Fulcher–Tammann equation. This result will be useful for understating the effect of MBCa addition on the solution’s properties.

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Acknowledgments

A part of this work was financially supported by JSPS KAKENHI (Grant-in-Aid for Scientific Research C: 15 K07453).

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Authors and Affiliations

  1. San-ei Sucrochemical Co., Ltd., 24-5 Kitahama-cho, Chita, Aichi, 478-8503, Japan

    Ken Fukami

  2. Department of Biofunctional Science and Technology, Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-, Hiroshima, Hiroshima, 739-8528, Japan

    Kiyoshi Kawai, Yoshito Harada & Yoshio Hagura

  3. Faculty of Applied Biological Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-, Hiroshima, Hiroshima, 739-8528, Japan

    Kiyoshi Kawai, Sayaka Takeuchi & Yoshio Hagura

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  1. Ken Fukami
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  2. Kiyoshi Kawai
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  4. Yoshito Harada
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  5. Yoshio Hagura
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Correspondence to Kiyoshi Kawai.

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Fukami, K., Kawai, K., Takeuchi, S. et al. Effect of Water Content on the Glass Transition Temperature of Calcium Maltobionate and its Application to the Characterization of Non-Arrhenius Viscosity Behavior. Food Biophysics 11, 410–416 (2016). https://doi.org/10.1007/s11483-016-9455-2

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  • DOI: https://doi.org/10.1007/s11483-016-9455-2

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