Effect of Sodium Tetraborate (Borax) on the Thermal Properties of Frozen Aqueous Sugar and Polyol Solutions
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概要
- 論文の詳細を見る
The effect of sodium tetraborate (Na_2B_4O_7, borax) on the thermal property of frozen aqueous sugar and polyol solutions was studied through thermal analysis. Addition of borax raised the thermal transition temperature (glass transition temperature of maximally freeze-concentrated solutes; T_g^1) of frozen sucrose solutions depending on the borax/sucrose concentration ratios. Changes in the T_g^1 of frozen mono- and disaccharide solutions suggested various forms of complexes, including those of a borate ion and two saccharide molecules. Borax exerted the maximum effect to raise the oligosaccharide and dextran T_g^1 at borax/saccharide molar ratios of approximately 1-2 (maltose and maltooligosaccharides), 2 (dextran 1060), 5 (dextran 4900), and 10 (dextran 10200). Further addition of borax lowered T_g^1 of the saccharide solutions. Borax also raised TS and T_g^1 temperatures of frozen aqueous glycerol solutions. The decreased solute mobility in frozen solutions by the borate-polyol complexes suggested higher collapse temperature in the freeze-drying process and improved stability of biological systems in frozen solutions.
- 公益社団法人日本薬学会の論文
- 2003-06-01
著者
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Aoyagi Nobuo
National Institute Of Health Sciences
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Aoyagi Nobuo
国立医薬品食品衛生研究所
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Aoyagi N
National Institute Of Health Sciences
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Kojima Shigeo
National Institute Of Health Sciences
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RIMANDO Annie
Bureau of Food and Drugs
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Kojima S
National Institute Of Health Sciences
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IZUTSU Ken-ichi
National Institute of Health Sciences
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Izutsu K
National Institute Of Health Sciences
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