Water Dynamics and Structural Relaxation in Concentrated Sugar Solutions
The collective dynamics of concentrated aqueous solutions of the three well-known homologous disaccharides, namely, maltose, sucrose and trehalose, have been studied in an unexplored frequency region by Brillouin ultraviolet light scattering, as a function of temperature and concentration. In trehal...
Gespeichert in:
| Veröffentlicht in: | Food biophysics 2013-09, Vol.8 (3), p.183-191 |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 191 |
|---|---|
| container_issue | 3 |
| container_start_page | 183 |
| container_title | Food biophysics |
| container_volume | 8 |
| creator | Di Fonzo, Silvia Masciovecchio, Claudio Gessini, Alessandro Bencivenga, Filippo Cesàro, Attilio |
| description | The collective dynamics of concentrated aqueous solutions of the three well-known homologous disaccharides, namely, maltose, sucrose and trehalose, have been studied in an unexplored frequency region by Brillouin ultraviolet light scattering, as a function of temperature and concentration. In trehalose solutions, for water concentrations close to the sugar hydration number, the structural relaxation time above the freezing point of water proves to be 10 % smaller than in maltose/sucrose solutions, presaging a different reorganisation of the sugar matrix. This effect could help in reducing both desiccation stresses and ice formation in anhydrobiotic organisms. The relevance of this behaviour in bioprotection is briefly discussed. |
| doi_str_mv | 10.1007/s11483-013-9308-1 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_1430900221</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>3066581621</sourcerecordid><originalsourceid>FETCH-LOGICAL-c316t-789cd1707d8a75cd4b1ea56511ea3c9045466fadfddf8782cde593896d603f4d3</originalsourceid><addsrcrecordid>eNp1kE1LxDAQhoMouK7-AG8Fz9WZ5qPpUdaPFRYEV_EYYpIuXbrpmqTg_ntbKuLF0wzM874DDyGXCNcIUN5ERCZpDkjzioLM8YjMkPMyRynE8e_O5Sk5i3ELwBgTMCPLd51cyO4OXu8aEzPtbbZOoTepD7rNXlyrv3RqOp81Plt03jifwhAZqH6jQ7bu2n48x3NyUus2uoufOSdvD_evi2W-en58WtyuckNRpLyUlbFYQmmlLrmx7AOd5oLjMKipgHEmRK1tbW0tS1kY63hFZSWsAFozS-fkaurdh-6zdzGpbdcHP7xUyChUAEWBA4UTZUIXY3C12odmp8NBIahRmJqEqUGYGoWpMVNMmTiwfuPCn-Z_Q98qs23R</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1430900221</pqid></control><display><type>article</type><title>Water Dynamics and Structural Relaxation in Concentrated Sugar Solutions</title><source>SpringerLink Journals</source><creator>Di Fonzo, Silvia ; Masciovecchio, Claudio ; Gessini, Alessandro ; Bencivenga, Filippo ; Cesàro, Attilio</creator><creatorcontrib>Di Fonzo, Silvia ; Masciovecchio, Claudio ; Gessini, Alessandro ; Bencivenga, Filippo ; Cesàro, Attilio</creatorcontrib><description>The collective dynamics of concentrated aqueous solutions of the three well-known homologous disaccharides, namely, maltose, sucrose and trehalose, have been studied in an unexplored frequency region by Brillouin ultraviolet light scattering, as a function of temperature and concentration. In trehalose solutions, for water concentrations close to the sugar hydration number, the structural relaxation time above the freezing point of water proves to be 10 % smaller than in maltose/sucrose solutions, presaging a different reorganisation of the sugar matrix. This effect could help in reducing both desiccation stresses and ice formation in anhydrobiotic organisms. The relevance of this behaviour in bioprotection is briefly discussed.</description><identifier>ISSN: 1557-1858</identifier><identifier>EISSN: 1557-1866</identifier><identifier>DOI: 10.1007/s11483-013-9308-1</identifier><language>eng</language><publisher>Boston: Springer US</publisher><subject>Analytical Chemistry ; Aqueous solutions ; Biological and Medical Physics ; Biophysics ; Chemistry ; Chemistry and Materials Science ; Desiccation ; Food Science ; Freezing ; Freezing point ; Ice formation ; Light scattering ; Scattering ; Special Issue Article ; Sugar ; Ultraviolet radiation ; Water</subject><ispartof>Food biophysics, 2013-09, Vol.8 (3), p.183-191</ispartof><rights>Springer Science+Business Media New York 2013</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c316t-789cd1707d8a75cd4b1ea56511ea3c9045466fadfddf8782cde593896d603f4d3</citedby><cites>FETCH-LOGICAL-c316t-789cd1707d8a75cd4b1ea56511ea3c9045466fadfddf8782cde593896d603f4d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11483-013-9308-1$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11483-013-9308-1$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Di Fonzo, Silvia</creatorcontrib><creatorcontrib>Masciovecchio, Claudio</creatorcontrib><creatorcontrib>Gessini, Alessandro</creatorcontrib><creatorcontrib>Bencivenga, Filippo</creatorcontrib><creatorcontrib>Cesàro, Attilio</creatorcontrib><title>Water Dynamics and Structural Relaxation in Concentrated Sugar Solutions</title><title>Food biophysics</title><addtitle>Food Biophysics</addtitle><description>The collective dynamics of concentrated aqueous solutions of the three well-known homologous disaccharides, namely, maltose, sucrose and trehalose, have been studied in an unexplored frequency region by Brillouin ultraviolet light scattering, as a function of temperature and concentration. In trehalose solutions, for water concentrations close to the sugar hydration number, the structural relaxation time above the freezing point of water proves to be 10 % smaller than in maltose/sucrose solutions, presaging a different reorganisation of the sugar matrix. This effect could help in reducing both desiccation stresses and ice formation in anhydrobiotic organisms. The relevance of this behaviour in bioprotection is briefly discussed.</description><subject>Analytical Chemistry</subject><subject>Aqueous solutions</subject><subject>Biological and Medical Physics</subject><subject>Biophysics</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Desiccation</subject><subject>Food Science</subject><subject>Freezing</subject><subject>Freezing point</subject><subject>Ice formation</subject><subject>Light scattering</subject><subject>Scattering</subject><subject>Special Issue Article</subject><subject>Sugar</subject><subject>Ultraviolet radiation</subject><subject>Water</subject><issn>1557-1858</issn><issn>1557-1866</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp1kE1LxDAQhoMouK7-AG8Fz9WZ5qPpUdaPFRYEV_EYYpIuXbrpmqTg_ntbKuLF0wzM874DDyGXCNcIUN5ERCZpDkjzioLM8YjMkPMyRynE8e_O5Sk5i3ELwBgTMCPLd51cyO4OXu8aEzPtbbZOoTepD7rNXlyrv3RqOp81Plt03jifwhAZqH6jQ7bu2n48x3NyUus2uoufOSdvD_evi2W-en58WtyuckNRpLyUlbFYQmmlLrmx7AOd5oLjMKipgHEmRK1tbW0tS1kY63hFZSWsAFozS-fkaurdh-6zdzGpbdcHP7xUyChUAEWBA4UTZUIXY3C12odmp8NBIahRmJqEqUGYGoWpMVNMmTiwfuPCn-Z_Q98qs23R</recordid><startdate>20130901</startdate><enddate>20130901</enddate><creator>Di Fonzo, Silvia</creator><creator>Masciovecchio, Claudio</creator><creator>Gessini, Alessandro</creator><creator>Bencivenga, Filippo</creator><creator>Cesàro, Attilio</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7RQ</scope><scope>7T7</scope><scope>7X2</scope><scope>7XB</scope><scope>88A</scope><scope>88I</scope><scope>8AO</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>LK8</scope><scope>M0K</scope><scope>M2P</scope><scope>M7P</scope><scope>P64</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope></search><sort><creationdate>20130901</creationdate><title>Water Dynamics and Structural Relaxation in Concentrated Sugar Solutions</title><author>Di Fonzo, Silvia ; Masciovecchio, Claudio ; Gessini, Alessandro ; Bencivenga, Filippo ; Cesàro, Attilio</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c316t-789cd1707d8a75cd4b1ea56511ea3c9045466fadfddf8782cde593896d603f4d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Analytical Chemistry</topic><topic>Aqueous solutions</topic><topic>Biological and Medical Physics</topic><topic>Biophysics</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Desiccation</topic><topic>Food Science</topic><topic>Freezing</topic><topic>Freezing point</topic><topic>Ice formation</topic><topic>Light scattering</topic><topic>Scattering</topic><topic>Special Issue Article</topic><topic>Sugar</topic><topic>Ultraviolet radiation</topic><topic>Water</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Di Fonzo, Silvia</creatorcontrib><creatorcontrib>Masciovecchio, Claudio</creatorcontrib><creatorcontrib>Gessini, Alessandro</creatorcontrib><creatorcontrib>Bencivenga, Filippo</creatorcontrib><creatorcontrib>Cesàro, Attilio</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Career & Technical Education Database</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Biology Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>ProQuest Pharma Collection</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Biological Science Collection</collection><collection>Agricultural Science Database</collection><collection>Science Database</collection><collection>Biological Science Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central Basic</collection><jtitle>Food biophysics</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Di Fonzo, Silvia</au><au>Masciovecchio, Claudio</au><au>Gessini, Alessandro</au><au>Bencivenga, Filippo</au><au>Cesàro, Attilio</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Water Dynamics and Structural Relaxation in Concentrated Sugar Solutions</atitle><jtitle>Food biophysics</jtitle><stitle>Food Biophysics</stitle><date>2013-09-01</date><risdate>2013</risdate><volume>8</volume><issue>3</issue><spage>183</spage><epage>191</epage><pages>183-191</pages><issn>1557-1858</issn><eissn>1557-1866</eissn><abstract>The collective dynamics of concentrated aqueous solutions of the three well-known homologous disaccharides, namely, maltose, sucrose and trehalose, have been studied in an unexplored frequency region by Brillouin ultraviolet light scattering, as a function of temperature and concentration. In trehalose solutions, for water concentrations close to the sugar hydration number, the structural relaxation time above the freezing point of water proves to be 10 % smaller than in maltose/sucrose solutions, presaging a different reorganisation of the sugar matrix. This effect could help in reducing both desiccation stresses and ice formation in anhydrobiotic organisms. The relevance of this behaviour in bioprotection is briefly discussed.</abstract><cop>Boston</cop><pub>Springer US</pub><doi>10.1007/s11483-013-9308-1</doi><tpages>9</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1557-1858 |
| ispartof | Food biophysics, 2013-09, Vol.8 (3), p.183-191 |
| issn | 1557-1858 1557-1866 |
| language | eng |
| recordid | cdi_proquest_journals_1430900221 |
| source | SpringerLink Journals |
| subjects | Analytical Chemistry Aqueous solutions Biological and Medical Physics Biophysics Chemistry Chemistry and Materials Science Desiccation Food Science Freezing Freezing point Ice formation Light scattering Scattering Special Issue Article Sugar Ultraviolet radiation Water |
| title | Water Dynamics and Structural Relaxation in Concentrated Sugar Solutions |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-05T14%3A15%3A50IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Water%20Dynamics%20and%20Structural%20Relaxation%20in%20Concentrated%20Sugar%20Solutions&rft.jtitle=Food%20biophysics&rft.au=Di%20Fonzo,%20Silvia&rft.date=2013-09-01&rft.volume=8&rft.issue=3&rft.spage=183&rft.epage=191&rft.pages=183-191&rft.issn=1557-1858&rft.eissn=1557-1866&rft_id=info:doi/10.1007/s11483-013-9308-1&rft_dat=%3Cproquest_cross%3E3066581621%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1430900221&rft_id=info:pmid/&rfr_iscdi=true |