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Abstract:

Crystallization kinetics of concentrated trehalose and trehalose/salt solutions were followed by proton (1H) pulsed nuclear magnetic resonance (1H p-NMR). Three concentrations (66, 70, and 72.5%) of trehalose and with the addition of ZnCl2.2H2O, CaCl2.2H2O, and MgCl2.2H2O 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 CaCl2.2H2O.

Registro:

Documento: Artículo
Título:Crystallization kinetics of concentrated α,α-trehalose and α,α-trehalose/salt solutions studied by low-resolution 1H-pulsed NMR
Autor:Gallo, A.; Buera, M.P.; Herrera, M.L.
Filiación:National Univ. of Luján, Dept. of Technology, Provincia de Buenos Aires, 6700, Argentina
Univ. of Buenos Aires, Faculty of Exact and Natural Sciences, Ciudad Univ., Buenos Aires, 1428, Argentina
Palabras clave:Avrami analysis; Crystal morphology; Crystallization kinetics; NMR; Trehalose
Año:2002
Volumen:67
Número:4
Página de inicio:1331
Página de fin:1336
DOI: http://dx.doi.org/10.1111/j.1365-2621.2002.tb10283.x
Título revista:Journal of Food Science
Título revista abreviado:J. Food. Sci.
ISSN:00221147
CODEN:JFDSA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v67_n4_p1331_Gallo

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Citas:

---------- APA ----------
Gallo, A., Buera, M.P. & Herrera, M.L. (2002) . Crystallization kinetics of concentrated α,α-trehalose and α,α-trehalose/salt solutions studied by low-resolution 1H-pulsed NMR. Journal of Food Science, 67(4), 1331-1336.
http://dx.doi.org/10.1111/j.1365-2621.2002.tb10283.x
---------- CHICAGO ----------
Gallo, A., Buera, M.P., Herrera, M.L. "Crystallization kinetics of concentrated α,α-trehalose and α,α-trehalose/salt solutions studied by low-resolution 1H-pulsed NMR" . Journal of Food Science 67, no. 4 (2002) : 1331-1336.
http://dx.doi.org/10.1111/j.1365-2621.2002.tb10283.x
---------- MLA ----------
Gallo, A., Buera, M.P., Herrera, M.L. "Crystallization kinetics of concentrated α,α-trehalose and α,α-trehalose/salt solutions studied by low-resolution 1H-pulsed NMR" . Journal of Food Science, vol. 67, no. 4, 2002, pp. 1331-1336.
http://dx.doi.org/10.1111/j.1365-2621.2002.tb10283.x
---------- VANCOUVER ----------
Gallo, A., Buera, M.P., Herrera, M.L. Crystallization kinetics of concentrated α,α-trehalose and α,α-trehalose/salt solutions studied by low-resolution 1H-pulsed NMR. J. Food. Sci. 2002;67(4):1331-1336.
http://dx.doi.org/10.1111/j.1365-2621.2002.tb10283.x