Water Sorption and Glass Transition of Amorphous Sugars Containing BSA

Koreyoshi Imamura; Tetsuo Suzuki; Takayuki Tatsumichi; Shinya Kirii; Morio Okazaki

doi:10.1252/jcej.33.657

Biochemical, Food and Medical

Water Sorption and Glass Transition of Amorphous Sugars Containing BSA

Koreyoshi Imamura, Tetsuo Suzuki, Takayuki Tatsumichi, Shinya Kirii, Morio Okazaki

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Keywords: Freeze-Drying, Amorphous Sugar, BSA, Water Sorption, Glass Transition Temperature

JOURNAL RESTRICTED ACCESS

2000 Volume 33 Issue 4 Pages 657-660

DOI https://doi.org/10.1252/jcej.33.657

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Abstract

Water sorption and glass transition of four amorphous sugars (lactose, maltose, sucrose, and trehalose) containing bovine serum albumin (BSA) are investigated. Freeze-dried sugar-BSA samples equilibrated at several water activities ranging from 0 to 0.43 were prepared. Moisture content and glass transition temperature (T_g) were measured. For the all sugars, it is found that BSA lowers T_g at low water activity, and raises it at high water activity. It is also found that the difference between T_g of the sugar-BSA samples and that of the corresponding amorphous sugar samples (T_g0) depends mainly on T_g0.

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