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Effects of Salts on Crystallization Kinetics and Rheological Behavior of Concentrated α,α‐Trehalose Solutions
Author(s) -
CERDEIRA M.,
PUPPO M. C.,
MARTINI S.,
HERRERA M. L.
Publication year - 2003
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.1365-2621.2003.tb05783.x
Subject(s) - trehalose , rheology , crystallization , rheometry , nucleation , viscoelasticity , kinetics , chemistry , divalent , chemical engineering , dynamic modulus , dynamic mechanical analysis , salt (chemistry) , crystallography , materials science , organic chemistry , polymer , composite material , physics , quantum mechanics , engineering
The effect of addition of CaCl2 2H2O and MgCl2 6H2O on crystallization kinetics and the rheological behavior of a 70% trehalose solution was studied by polarized light microscopy and dynamic oscillatory rheometry. Salts caused a delay on nucleation with induction times for crystallization longer for Mg2+ than for Ca2+. Divalent cations were incorporated into crystals, changing the growth of certain faces preferentially, which resulted in changes in morphology. Addition of CaCl2 2H2O in a high salt/trehalose molar ratio dramatically increased complex modulus (G*), indicating a stronger viscoelastic behavior. A gel‐like structure was formed when Ca2+ was added to trehalose solution. The behavior of Mg2+/trehalose solutions cannot be considered viscoelastic in nature but as a fluid‐like system.