Influence of Protein on Phase Transition of Amorphous Sugar
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概要
- 論文の詳細を見る
In order to investigate the influence of protein on the phase transitions of amorphous structure of sugar, we carried out differential scanning calorimetry (DSC) analysis of freeze-dried sucrose containing various contents of water and bovine serum albumin (BSA). Glass transition temperature Tg, crystallization temperature Tcr, and melting temperature Tm were measured. Tg, Tcr, and Tm decreased with increasing water activity. Addition of BSA raised Tg except the case that water activity was low (up to about 0.1). Tcr increased linearly with BSA content, and Tm did not depend on BSA content. The increase in Tg and Tcr with BSA suggests that protein contributes to stabilizing amorphous structure of sugar.
- 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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