JOURNAL OF CHEMICAL ENGINEERING OF JAPAN
Online ISSN : 1881-1299
Print ISSN : 0021-9592
Biochemical, Food and Medical
Influence of Protein on Phase Transition of Amorphous Sugar
Koreyoshi ImamuraTetsuo SuzukiShinya KiriiTakayuki TatsumichiMoio Okazaki
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1998 Volume 31 Issue 3 Pages 325-329

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Abstract

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.

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© 1998 The Society of Chemical Engineers, Japan
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