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How does water diffuse in glasses of carbohydrates?

Molinero, Valeria and Goddard, William A., III (2006) How does water diffuse in glasses of carbohydrates? In: Water Properties of Food, Pharmaceutical, and Biological Materials. Food Preservation Technology Series. No.9. Taylor and Francis Group, LLC , Boca Raton, FL, pp. 39-57. ISBN 978-0-8493-2993-7. https://resolver.caltech.edu/CaltechAUTHORS:20110810-095550953

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Abstract

Understanding and predicting water diffusivity in supercooled and glassy carbohydrates is of great importance in the practical applications of these mixtures, in particular to the preservation of foods and pharmaceuticals. Since the discovery more than a decade ago that water retained liquid-like heat capacity in glassy starch (Noel and Ring, 1992) several studies have shown that water is mobile in glasses of carbohydrates (van den Dries et al., 1998; van den Dries et al., 2000; Tromp et al., 1997; Hills et al., 2001; Chatakanonda et al., 2003; Kou et al., 2000; Vodovotz et al., 2000; Aldous et al., 1997) and foods (Roudaut et al., 1999). Nevertheless, the microscopic mechanism that allows water diffusion in these glasses has remained an unsolved puzzle. We present here a computer simulation study of the microscopic mechanisms of water diffusion in carbohydrate from the viscous liquid state up to the glass. To understand the nature of water diffusion in glassy food-like systems, we employed molecular dynamics (MD) simulations techniques to study in detail the structure and dynamics of a concentrated glucose solution, a simple binary glass-former that is considered to be a model for food systems (Levine and Slade, 1988). In this work, we extend a previous study for the supercooled mixture (Molinero et al., 2004), present results that unravel the mechanism of water diffusion in the glassy state (Molinero and Goddard, 2004), and compare the relaxation in supercooled glucose and a malto-oligomer (α(1→4) glucose oligomer) to assess the effect of the carbohydrate local modes on the dynamics of water.


Item Type:Book Section
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http://www.crcnetbase.com/doi/abs/10.1201/9781420001181.ch3PublisherUNSPECIFIED
ORCID:
AuthorORCID
Goddard, William A., III0000-0003-0097-5716
Additional Information:© 2006 Taylor and Francis Group, LLC. The facilities of the Materials and Process Simulation Center are supported by ONR-DURIP, ARO-DURIP. In addition, the MSC is supported by MURI-ARO, MURI-ONR, DOE (ASc, FETL), NSF (CHE), NIH, Aventis Pharma, ChevronTexaco, Nissan Corp., Berlix Biopharma, and Beckman Institute.
Funders:
Funding AgencyGrant Number
ONR-DURIPUNSPECIFIED
ARO-DURIPUNSPECIFIED
MURI-AROUNSPECIFIED
MURI-ONRUNSPECIFIED
Department of Energy (DOE)UNSPECIFIED
NSFUNSPECIFIED
NIHUNSPECIFIED
Aventis PharmaUNSPECIFIED
ChevronTexacoUNSPECIFIED
Nissan Corp.UNSPECIFIED
Berlix BiopharmaUNSPECIFIED
Caltech Beckman InstituteUNSPECIFIED
Series Name:Food Preservation Technology Series
Issue or Number:9
Record Number:CaltechAUTHORS:20110810-095550953
Persistent URL:https://resolver.caltech.edu/CaltechAUTHORS:20110810-095550953
Usage Policy:No commercial reproduction, distribution, display or performance rights in this work are provided.
ID Code:24777
Collection:CaltechAUTHORS
Deposited By: Jason Perez
Deposited On:10 Aug 2011 18:46
Last Modified:26 Nov 2019 11:15

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