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Crystallization Kinetics of Concentrated α,α‐Trehalose and α,α‐Trehalose/Salt Solutions Studied by Low‐resolution 1 H‐Pulsed NMR
Author(s) -
Gallo A.,
Buera M. P.,
Herrera M. L.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb10283.x
Subject(s) - trehalose , crystallization , supercooling , chemistry , kinetics , diffusion , salt (chemistry) , nuclear magnetic resonance spectroscopy , crystallography , nuclear chemistry , analytical chemistry (journal) , chromatography , stereochemistry , biochemistry , organic chemistry , thermodynamics , physics , quantum mechanics
Crystallization kinetics of concentrated trehalose and trehalose/salt solutions were followed by proton 1 H) pulsed nuclear magnetic resonance ( 1 H p‐NMR). Three concentrations (66,70, and 72.5%) of trehalose and with the addition of ZnCl 2 .2H 2 O, CaCl 2 .2H 2 O, and MgCl 2 .2H 2 O were crystallized at 5,10,15,20, and 25 °C. Supercooling and molecular diffusion determined the crystallization rates. The highest rate of crystallization of 66,70, and 72.5% trehalose occurred at 20 °C, whereas the lowest rate occurred at 25 °C. The maximum solid content was higher at lower temperatures, as expected based on the higher supercooling values. Crystallization was delayed by the addition of salts and especially of CaCl 2 .2H 2 O.