Effect of Water Content on the Glass Transition Temperature of Calcium Maltobionate and its Application to the Characterization of Non-Arrhenius Viscosity Behavior

• Published in: Food biophysics Vol. 11; no. 4; pp. 410 - 416
• Main Authors: Fukami, Ken, Kawai, Kiyoshi, Takeuchi, Sayaka, Harada, Yoshito, Hagura, Yoshio
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.12.2016; Springer Nature B.V
• Subjects: Analytical Chemistry; Biological and Medical Physics; Biophysics; Calcium; Chemistry; Chemistry and Materials Science; Food Science; Glass; Original Article; Physical properties; Temperature effects; Transition temperatures; Viscosity; Water; Water content; Amorphous; Differential scanning calorimetry; Water plasticizing; Glass transition temperature; Water sorption isotherm
• ISSN: 1557-1858; 1557-1866
• DOI: 10.1007/s11483-016-9455-2

To understand the fundamental physical properties of calcium maltobionate (MBCa), its water sorption isotherm, glass transition temperature ( T g ), and viscosity ( η ) were investigated and compared with those of maltobionic acid (MBH) and maltose. Although amorphous maltose crystalized at water activity ( a w ) higher than 0.43, MBCa and MBH maintained an amorphous state over the whole a w range. In addition, MBCa had a higher T g and greater resistance to water plasticizing than MBH and maltose. These properties of MBCa likely originate from the strong interaction between MBCa and water induced by electrostatic interactions. Moreover, the effects of temperature and water content on η of an aqueous MBCa solution were evaluated, and its behavior was described using a semi-empirical approach based on a combination of T g extrapolated by the Gordon-Taylor equation and a non-Arrhenius formula known as the Vogel–Fulcher–Tammann equation. This result will be useful for understating the effect of MBCa addition on the solution’s properties.