Search results for "Bound water"

Physicochemical Interactions Between Aroma Compounds and Milk Proteins: Effect of Water and Protein Modification

1998

The physicochemical interactions between aroma compounds and sodium caseinate were studied by complementary techniques involving the protein in aqueous solution at 25 or 75 g/L (exponential dilution and equilibrium dialysis) or in a solid state (sorption and infrared spectroscopy). No retention of acetone, ethyl acetate, and 2-propanol in aqueous solutions was found by exponential dilution and equilibrium dialysis. Diacetyl and benzaldehyde interacted with sodium caseinate through strong and weak bonds, as found by equilibrium dialysis. The results obtained by sorption differ from those obtained in aqueous solutions. The compounds that sorbed best to sodium caseinate were acetone and ethyl …

DSC study on hyaluronan drying and hydration

2011

Abstract The processes of hyaluronan (HYA) drying and hydration were studied using differential scanning calorimetry. In the first approach the isoconversional Kissinger–Akahita–Sunose (KAS) method was applied in order to determine actual activation energies of evaporation of pure water and water from concentrated HYA solutions. Since the evaporation is a single-step process, the activation energies for pure water provided results consistent with tabulated values of evaporation enthalpies. In the course of water evaporation from hyaluronan solution a break in increasing enthalpy followed by a decrease below 0.34 g of water per 1 g of HYA was observed. This result confirmed earlier observati…

Hydrate Networks under Mechanical Stress – A Case Study for Co 3 (PO 4 ) 2 ·8H 2 O

2016

The nature of the bound water in solids with hydrogen-bonded networks depends not only on temperature and pressure but also on the nature of the constituents. The collapse and reorientation of these network structures determines the stability of hydrated solids and transitions to other crystalline or amorphous phases. Here, we study the mechanochemically induced loss of bound water in Co₃(PO₄)₂·8H₂O and compare this process to the behavior under hydrostatic pressure. The associated phase transition and its kinetics were monitored by X-ray powder diffraction with Synchrotron radiation and quantitative IR spectroscopy. High shearing forces are responsible for the degradation of the hydrogen-b…

A Bioinspired Dinickel(II) Hydrolase: Solvent Vapor-Induced Hydrolysis of Carboxyesters under Ambient Conditions

2016

From the perspective of synthetic metallohydrolases, a phenoxo-bridged dinickel(II) complex [NiII2(L)(H2O)2(CH3OH)][ClO4]·CH3OH (1) (H3L = 2,6-bis[{{(5-bromo-2-hydroxybenzyl)(N′,N″-(dimethylamino)ethyl)}amino}methyl]-4-methylphenol) has been synthesized and structurally characterized. The presence of a vacant coordination site and a weakly bound water molecule provides the scope for substrate binding to act as a metallohydrolase model. Ethyl acetate vapor diffusion at 298 K to a CH3CN/CH3OH solution of 1 results in the formation of a pentanuclear acetato-bridged complex [NiII5(H2L)2(μ3-OH)2(μ-O2CCH3)4][ClO4]2·CH3CO2C2H5 (2), demonstrating for the first time the metal-coordinated water-promo…

Hydrophilic membranes based on poly(vinyl methyl ether-crosslinked-polystyrene) semi-interpenetrating networks

1991

Microporous membranes were prepared from poly(vinyl methyl ether - crosslinked-polystyrene) (PVME-cross-PS) semi-IPN's by extraction of poly(vinyl methyl ether) (PVME) with water. Membrane morphology and properties are fixed during the process of swelling, phase separation, PVME extraction and vitrification which occurs upon immersing the samples in water. The membranes are characterized by swelling (water uptake), the relative amounts of free and bound water, and their permselectivity towards KCI solution.

Fast field cycling NMR relaxometry as a tool to monitor Parmigiano Reggiano cheese ripening.

2020

Abstract It is widely recognized that the longer the ageing, the more valuable Parmigiano Reggiano (PR) cheese becomes, due to the improvement of its sensorial and nutritional properties. Up to now, the evaluation of PR properties has been performed on samples mainly aged up to 40 months. For this reason, this study was aimed at collecting information about the chemical-physical characteristics of PR cheeses after ageing at 24, 48 and 84 months. The basic analyses on water amount, protein content and volatile organic compounds (VOC) revealed that PR ageing is associated to the decomposition of the organic components into smaller units. This drives water molecules closer to the aforementione…

Solid-state 1H-NMR relaxation properties of the fruit of a wild relative of eggplant at different proton Larmor frequencies

2009

1H longitudinal relaxation time profiles (T1) at different proton Larmor frequencies were registered for a solid state plant tissue by using fast field cycling (FFC) nuclear magnetic resonance (NMR) spectroscopy. T1 distributions were obtained and the curves deconvoluted in order to differentiate among the different T1 components. Among the components, two were assigned to hydrophobic (e.g. fatty acids) and hydrophilic (e.g. saccharides) molecular systems, whereas the remaining others were attributed to bulk and bound water. This paper showed for the first time solid state FFC-NMR spectroscopy applied to plant tissue, and revealed that relaxometry is a very promising technique for studying …

Water in Dairy Products | Analysis and Measurement of Water Activity

2011

Water activity of a system (aw) is a thermodynamic concept used to characterize the contained water. It has been considered, in spite of some limitations, as the most important parameter in food technology for the past 50 years. It can be measured by the ratio (p/p0) of the water vapor pressure in the atmosphere at equilibrium with the material to the saturated vapor pressure of pure water at the same temperature, or by the physical properties related to it (freezing point depression, mechanical/electrical properties). Although the physical/chemical mechanisms responsible for the depression of aw as compared to that of pure water are more or less identified, the expressions describing the r…

1992

Zwitterionic polymers [CH 2 CR(COOR')] n (R= H, Me; R'= (CH 2 ) 11 + NMe 2 (CH 2 ) 3 SO 3 - , (CH 2 ) 2 + N(CH 3 )([CH 2 ] 3 SO 3 - )C 10 H 21 ) are studied by X-ray scattering. The structural order both in the short-range and long-range scale is investigated. The influence of the polymer backbone, of different locations of the ionic groups in isomeric polymers, of bound water and of added inorganic salts on the bulk structures is studied, and the observed rearrangements are analysed

Membrane Lipid-Polypeptide Molecular Associations in Non Aqueous Solvent. Effect of Phosphatidylcholine Concentration and Temperature and their Influ…

1986

Abstract The use of an Ultrastyragel 500 A column for the study of interactions between phosphatidylcholine and gramicidin A in tetra-hydrofuran is described. Analysis of vacant peak has allowed to establish the influence that eluent lipid composition, concentration of injected gramicidin and temperature have on the interaction. At 20[ddot] C, for the assayed phospholipid concentration range (0.04 to 0.14 %, w/v), the lipid/polypeptide molar binding ratio, BR, varies from 1.3 to 6.9. An increase in temperature from 20 to 40[ddot] C causes a decrease in BR of about 20 %. On the other hand, the interaction releases some of the water bound to the lipid polar head, suggesting that the binding i…