Water Sorption and Glass Transition of Amorphous Sugars Containing BSA
スポンサーリンク
概要
- 論文の詳細を見る
Water sorption and glass transition of four amorphous sugars (lactose, maltose, sucrose, and trehalose) containing bovine serum albumin (BSA) are investigated. Freeze-dried sugar-BSA samples equilibrated at several water activities ranging from 0 to 0.43 were prepared. Moisture content and glass transition temperature (Tg) were measured. For the all sugars, it is found that BSA lowers Tg at low water activity, and raises it at high water activity. It is also found that the difference between Tg of the sugar-BSA samples and that of the corresponding amorphous sugar samples (Tg0) depends mainly on Tg0.
- 社団法人 化学工学会の論文
著者
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Imamura Koreyoshi
Department of Bioscience and Biotechnology, Faculty of Engineering, Okayama University
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Okazaki Morio
Department of Chemical Engineering, Kyoto University
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岡崎 守男
京大
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Okazaki M
Kyoto Univ. Kyoto Jpn
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Okazaki M
Department Of Chemical Engineering Kyoto University
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Okazaki Morio
Department Of Chemical Engineering Kyoto University
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SUZUKI Tetsuo
Department of Chemical Engineering, Kyoto University
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Suzuki T
Department Of Chemical Engineering Kyoto University
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TATSUMICHI Takayuki
Department of Chemical Engineering, Kyoto University
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KIRII Shinya
Department of Chemical Engineering, Kyoto University
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Suzuki Tetsuo
Department Of Chemical Engineering Kyoto University
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Kirii Shinya
Department Of Chemical Engineering Kyoto University
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Imamura K
Department Of Chemical Engineering Kyoto University
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Imamura Koreyoshi
Department Of Bioscience And Biotechnology Faculty Of Engineering Okayama University
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Tatsumichi Takayuki
Department Of Chemical Engineering Kyoto University
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