Enthalpy relaxation of freeze concentrated sucrose-water glass

The enthalpy relaxation of freeze concentrated sucrose-water glass was investigated using 40% sucrose, differential scanning calorimetry (DSC) with isothermal ageing for 1-6 days at various temperatures (-70, -65, -60, and -55 degrees C). The enthalpy relaxation was observed as an endothermic peak superimposed on the endothermic step-wise change due to the glass transition around -47 degrees C. The enthalpy relaxation was found to increase with ageing time and temperature. An 80% sucrose glass was also investigated at ageing temperatures of -60 and -65 degrees C, and this material exhibited a similar glass transition and enthalpy relaxation to that observed with the frozen 40% sucrose solution. The calculated activation energy of the enthalpy relaxation of the sucrose-water glass was smaller than that reported for pure sucrose. These results suggest that the freeze concentrated sucrose-water glass could have a higher molecular mobility and less stability than pure sucrose glass.     

Enthalpy relaxation of gelatin in the glassy state

The enthalpy relaxation during the ageing of gelatin in the glassy state was studied for partially crystalline or amorphous materials at different water contents and ageing temperatures. The extent and rate of this relaxation associated with physical ageing were found to increase when the shifted temperature parameter (Ta-Tg) increased. This parameter was able to account for the effects of structure and water content (through Tg) and ageing temperature (Ta).     

Glass transition and enthalpy relaxation of amorphous lactose glass

The glass transition temperature, T(g), and enthalpy relaxation of amorphous lactose glass were investigated by differential scanning calorimetry (DSC) for isothermal aging periods at various temperatures (25, 60, 75, and 90 degrees C) below T(g). Both T(g) and enthalpy relaxation were found to increase with increasing aging time and temperature. The enthalpy relaxation increased approximately exponentially with aging time at a temperature (90 degrees C) close to T(g) (102 degrees C). There was no significant change observed in the enthalpy relaxation around room temperature (25 degrees C) over an aging period of 1month. The Kohlrausch-Williams-Watts (KWW) model was able to fit the experimental enthalpy relaxation data well. The relaxation distribution parameter (beta) was determined to be in the range 0.81-0.89. The enthalpy relaxation time constant (tau) increased with decreasing aging temperature. The observed enthalpy relaxation data showed that molecular mobility in amorphous lactose glass was higher at temperatures closer to T(g). Lactose glass was stable for a long time at 25 degrees C. These findings should be helpful for improving the processing and storage stability of amorphous lactose and lactose containing food and pharmaceutical products.     

Enthalpy relaxation of bovine serum albumin and implications for its storage in the glassy state

Two endothermic peaks could be observed for five commercial samples of bovine serum albumin (BSA). The smaller peak observed by differential scanning calorimetry (DSC) corresponded to enthalpy relaxation. This peak was followed on storage of BSA, in its glassy state, after it had been heated above its denaturation temperature. Enthalpy and peak temperature increased with duration of storage. On storage for one week at 60 degrees C, a sample at 8.3% moisture showed a peak at 100 degrees C with an energy value of approximately 2 J per g protein. BSA samples were heated within the DSC sufficiently to eliminate the lower enthalpy peak but without altering the denaturation enthotherm. The amount of physical aging shown by these BSA samples was similar to that of the heat-denatured samples. It was concluded that the heating endotherms of dry BSA reflect both the storage and thermal history of the sample. Possible implications of the enthalpy relaxation of BSA on the behavior of this important protein are considered.     

Low-Moisture Food: A Physicochemical Approach to Investigate the Origin of Their Physical Instability versus Water or Sucrose

Low-moisture biopolymer-based systems are commonly encountered in food. Obviously, understanding the physical basis of their quality [texture, or performance over time or as a function of their composition (water or other added solutes)] is of primary importance. A polymer science approach using physical chemistry concepts based on physical state, phase transitions and molecular mobility can be applied to investigate the performances of food in particular versus moisture. Based on the example of starch-based samples and their texture property changes versus composition, the role of water and sucrose is considered through different aspects. The relations existing between the observed changes and physical state are investigated. While the motions associated with the glass transition were observed at high temperature, secondary relaxations are observed below Tg (at T _β): T _β decreased with water content and increased with increasing sucrose content. These local motions are suggested to contribute to the observed texture modifications versus water. Moreover, the stability of the glassy state was investigated by differential scanning calorimetry through the study of enthalpy relaxation (physical ageing). The amplitude of enthalpy relaxation decreased with both increasing sucrose and water content. All in all, this study strengthened the hypotheses that sub-Tg mobility could contribute to texture instability versus moisture or sugar content.     

Thermal properties of polysaccharides at low moisture: 1—An endothermic melting process and water-carbohydrate interactions

The thermal properties of a broad range of polysaccharides containing 5–25% w/w water have been studied by differential scanning calorimetry and dynamic mechanical thermal analysis (DMTA). Following room temperature conditioning, an endothermic event accompanied by material softening is observed at 45–80°C for all samples except those above their glass transition temperature. The temperature of the event is determined by thermal history and is apparently independent of polymer type or moisture content. The associated enthalpy increases with water content. Variable frequency DMTA analysis suggests a structural melting event rather than a relaxation process. The endothermic event is recovered over the days timescale after heating, and can be annealed to higher temperatures with increasing holding temperature.

Results are interpreted in terms of a dynamic hydration model in which specific energetic water-carbohydrate interactions occur but with a lifetime defined by their local effective microviscosity. The observation of the endotherm below glass transition temperatures suggests that in aqueous polysaccharide glasses, enthalpic structures involving the solvent can be made and broken.     

Organotin compounds alter the physical organization of phosphatidylcholine membranes

Organotin compounds have a broad range of biological activities and are ubiquitous contaminants in the environment. Their toxicity mainly lies in their action on the membrane. In this contribution we study the interaction of tributyltin and triphenyltin with model membranes composed of phosphatidylcholines of different acyl chain lengths using differential scanning calorimetry, (31)P-nuclear magnetic resonance, X-ray diffraction and infrared spectroscopy. Organotin compounds broaden the main gel to liquid-crystalline phase transition, shift the transition temperature to lower values and induce the appearance of a new peak below the main transition peak. These effects are more pronounced in the case of tributyltin and are quantitatively larger as the phosphatidylcholine acyl chain length decreases. Both tributyltin and triphenyltin increase the enthalpy change of the transition in all the phosphatidylcholine systems studied except in dilauroylphosphatidylcholine. Organotin compounds do not affect the macroscopic bilayer organization of the phospholipid but do affect the degree of hydration of its carbonyl moiety. The above evidence supports the idea that organotin compounds are located in the upper part of the phospholipid palisade near the lipid/water interface.     

The amorphous state of spray-dried maltodextrin: sub-sub-Tg enthalpy relaxation and impact of temperature and water annealing

The annealing behaviour of a spray-dried maltodextrin was investigated by differential scanning calorimetry. Special attention was paid to the effect of temperature and humidity on the annealing process. Comparison was also made with the glassy state of the same compound prepared by various cooling processes. The presence of a very pronounced sub-T_g peak upon ageing reveals the specificities of the glass and the complexity of the relaxation spectrum of the spray-dried material. This peak seems actually to correspond to a partial ergodicity recovery that may be attributed to onset of molecular mobility occurring below T_g. The position of the sub-T_g peak with regard to the conventional T_g was systematically studied. It clearly showed the difference between the effect of temperature and water plasticization on the relaxations occurring in the glassy state of materials prepared by spray-drying.     

A calorimetric study of the influence of calcium on the stability of bovine alpha-lactalbumin

Bovine alpha-lactalbumin has been studied by differential scanning calorimetry with various concentrations of calcium to elucidate the effect of this ligand on its thermal properties. In the presence of excess calcium, alpha-lactalbumin unfolds upon heating with a single heat-absorption peak and a significant increase of heat capacity. Analysis of the observed heat effect shows that this temperature-induced process closely approximates a two-state transition. The transition temperature increases in proportion with the logarithm of the calcium concentration, which results in an increase in the transition enthalpy as expected from the observed heat capacity increment of denaturation. As the total concentration of free calcium in solution is decreased below that of the proteins, there are two temperature-induced heat absorption peaks whose relative area depends on the calcium concentration, such that further decrease of calcium concentration results in a increase of the low-temperature peak and a decrease of the high-temperature one. The high-temperature peak occurs at the same temperature as the unfolding of the holo-protein, while the low-temperature peak is within the temperature range associated with the unfolding of the apo-protein. Statistical thermodynamic modeling of this process shows that the bimodal character of the thermal denaturation of bovine alpha-lactalbumin at non-saturated calcium concentrations is due to a high affinity of Ca2+ for alpha-lactalbumin and a low rate of calcium exchange between the holo- and apo-forms of this protein. Using calorimetric data, the calcium-binding constant for alpha-lactalbumin has been determined to be 2.9 x 10(8) M-1.     

Molecular motions of polysaccharides in the solid state: dextran, pullulan and amylose.

Dextran, pullulan and amylose have been investigated by differential scanning calorimetry, thermogravimetric analysis, dynamic mechanical and dielectric spectroscopy over a wide range of temperatures and frequencies. No melting or glass transition is seen below the range of thermal degradation (about 300 degrees C) for either amylose or pullulan; only dextran shows a Tg at 223 degrees C (delta cp = 0.40 J/g deg). The viscoelastic spectrum of the 'dry' polysaccharides is characterized by a low temperature relaxation that occurs at -94, -73 and -59 degrees C, at 1 kHz, (activation energy 32, 39 and 52 kJ/mol) in dextran, pullulan and amylose respectively and is assigned to small entity local motions of the polysaccharide backbone. Absorbed water strongly modifies the relaxation spectrum, inducing a new relaxation below room temperature and dissipation regions associated with water loss above room temperature. The former appears at temperatures higher than the relaxation characteristic of the dry polymer and moves to lower temperature with increasing water content. In normal 'room humidity' conditions (about 10% absorbed water) the water-induced relaxation, attributed to the motion of complex polymer-water relaxing units, is the only observable feature in the dynamic mechanical and dielectric spectrum below room temperature.     

Thermodynamic Parameters of Frog Brain κ-Opioid Receptors

Abstract: The thermodynamic parameters for [³H]-ethylketocyclazocine binding in frog ( Rana esculenta ) brain membranes have been examined. Computer-based nonlinear regression analysis of the untransformed equilibrium displacement data showed that this ligand bound to two sites with different affinities and capacities in this tissue. K _A values derived from equilibrium displacement curves have been used for calculating the changes in the standard Gibbs energy, enthalpy, and entropy during the binding process. Van't Hoff plots are bipartite, with transitions occurring at 18°C for both the high- and the low-affinity sites. For the high-affinity site, the reaction appears to be associated with a decrease in enthalpy below the transition temperature and a significant gain in entropy above this temperature. The reverse appears to be true for the low-affinity site. We conclude that this profile fairly approximates the mixed agonist-antagonist nature of this ligand and surmise that thermodynamic analysis could be a very useful tool for characterization of the nature of cloned opioid receptors in vitro.     

Dynamics in Polysaccharide Glasses and Their Impact on the Stability of Encapsulated Flavors

The aim of this work is to examine the correlation between measured instability of model flavor compounds in glassy matrices with the calorimetric relaxation times of the matrices. Spray-dried carbohydrate matrices were chosen as the model compounds for this study. Enthalpy relaxation times were determined for spray-dried carbohydrate matrices using differential and isothermal calorimetric methods. The losses of the volatile methyl acetate, ethyl acetate and limonene, as well as formation of limonene oxidation products, were measured by gas chromatography. Storage conditions were 30 and 40 °C, with samples equilibrated with 11, 23, 33 and 43 % RH at each temperature. A comparison of the relaxation times for temperatures below Tg was made using Modulated DSC (MDSC) and a Thermal Activity Monitor (TAM). TAM yields significantly lower values for relaxation times implying that it is capturing some of the faster dynamics as well as dynamics that are activated near Tg. However, plots of relaxation times as determined by both techniques versus temperature appear to converge at Tg. An increase in the relative humidity results in moderately higher loss of volatiles (methyl acetate, ethyl acetate and limonene) and greater oxidation rates. In general, there is a good correlation between relaxation time and stability, with greater enthalpy relaxation time associated with better stability. Enthalpy relaxation time appears to be a useful predictor of stability for both loss of volatiles and oxidation of limonene.     

Ring rotation and anomalous metal atom motion in octamethyl ferrocene and spin-lattice relaxation in octamethyl ferrocenium hexafluorophosphate

The dynamics of the metal atom motion in sym octamethyl ferrocene (OMF) has been elucidated over the temperature range 85≤T≤350 K by ⁵⁷Fe Mössbauer effect spectroscopy, and shows a marked increase in the mean-square-amplitude of vibration at 348 K, some 80° below the melting point of the neat solid. Differential scanning calorimetry shows an endothermic peak at about the same temperature, and ΔH is 1.50 kJ mol⁻¹ and ΔS is 4.31 J mol⁻¹ K⁻¹. Corresponding data for OMF⁺PF₆⁻ can be fitted by a relaxation algorithm and confirm the intra-molecular nature of the transition. The spin-lattice relaxation over the above temperature range is fast compared to the characteristic Mössbauer time scale and can be accounted for by a Raman process in the high temperature limit. The transition at 348 K is associated with the onset of ring rotation/libration in the neat solid.     

Dynamic light scattering studies of irradiated kappa carrageenan

Investigation of the dynamic behavior of irradiated kappa carrageenan (in KCl) as a function of irradiation dose and temperature was done by dynamic light scattering (DLS). The intensity correlation function (ICF) shifted towards shorter relaxation times with increasing radiation dose as a result of radiolysis. The characteristic decay time distribution function, G(gamma), indicates the presence of fast and slow mode peaks respectively at around 0.1-10 ms and 100-1000 ms. A peak broadening of the fast mode peak in G(gamma) appeared with decreasing temperature, indicating that coil-to-helical conformational transition took place. The conformation transition temperature (CTT) decreased with increasing radiation dose. No transition was observed for kappa-carrageenan irradiated at 200 kGy. A new faster relaxation mode appeared at around 0.1-1 ms at temperatures below the CTT. This peak is found in kappa-carrageenan irradiated at doses exclusively between 75 and 175 kGy. The peak height of this mode is largest at 100 kGy which corresponds to the optimum biologic activity of kappa-carrageenan reported previously.     

Microcalorimetric study of heat denaturation of DNA from calf thymus DNA in the absence of magnesium ions

Thermal denaturation was studied for a wide range of magnesium ions concentrations and salt concentration 0.15 M NaCl. It was shown that thermal stability of DNA increases at low Mg/2P ratios and decreases at high concentrations of magnesium ions. Up to Mg/2P = 10 DNA denaturation is an equilibrium process. With an increase in magnesium ions concentrations the enthalpy of DNA denaturation reaches the maximum at Mg/2P = 10 (50 kJ/mole base pairs). DNA aggregation and appearance of a new heat absorption peak is observed in the high temperature region at Mg/2P = 10. At this region of magnesium ions concentrations DNA denaturation process is non-equilibrium.     

蛋白质热变性前新峰形成机制探讨

蛋白质热变性前新峰是蛋白质热变性过程的共性。通过对蛋白质三级结构特征的理论分析及实验验证的方法,研究了蛋白质热变性前新峰的变化规律,从而揭示了该峰产生的机理。采用ＤＳＣ方法对以不同结构水和十二烷基硫酸钠溶液水合溶菌酶样本进行了研究, 结果表明蛋白质的这种热变性前新峰的存在是由于维持其三级结构的疏水相互作用所造成, 新峰出现的峰温及其焓变与水的结构改变及由此而造成的蛋白质中结合水的含量和结构功能的变化有着直接的关系。     

A dielectric analysis of liquid and glassy solid glucose/water solutions

Dielectric relaxation data covering a temperature range from above room temperature to below the glass transition for 40% (w/w) and 75% (w/w) glucose/water solutions in the frequency range between 5 and 13 MHz are presented. These data are used to obtain correlation times for the dielectric relaxation in the viscous liquid and the glass and are compared with correlation times determined from deuterium nuclear spin relaxation times [J. Chem. Phys., 110 (1999) 3472-3483]. The two sets of results have the same temperature dependence, but differ in magnitude by a factor of 3, implying that the relaxation is a small-step rotational diffusion. Both the structural relaxation (alpha process) and the slow beta process are present. In the 40% glucose/water sample, there is a dielectric relaxation attributable to the ice that forms at low temperature. It is shown that the reciprocal of the viscosity, the correlation time derived from the dielectric relaxation, and the dc conductivity have a similar dependence on temperature.     

Mechanism and kinetics of the subtransition in hydrated L-dipalmitoylphosphatidylcholine

The mechanism of the subtransitions (Lc to L beta') in L-dipalmitoylphosphatidylcholine bilayers in excess water has been investigated by time-resolved X-ray diffraction using synchrotron radiation. The temperature dependence of the diffraction patterns closely correlate with the asymmetric excess specific heat variation recorded by differential scanning calorimetry. During the subtransition two prominent wide-angle reflections, characteristic of the low-temperature crystalline phase, Lc, gradually change such that a sharp peak at a spacing of 0.430 nm decreases in intensity and ultimately disappears while a broader peak initially located at 0.375 nm progressively shifts to an eventual spacing of 0.410 nm. This behaviour is interpreted as a lateral deformation of the acyl chain packing subcell as the chains begin to rotate until a state is reached where the chains pack on a regular hexagonal array characteristic of the L beta phase. An increase in lamellar repeat distance from 6.0 to 6.4 nm takes place simultaneously with the acyl chain rearrangement at relatively low (5 K/min) as well as high (6 K/s) heating rates. As judged from the shape of the wide-angle peak, transformation to L beta' phase occurs some minutes after transition to the L beta phase. The X-ray data characterise the subtransition as a continuous (second order) phase transition in which a presumably orthorhombic subcell is transformed into a hexagonal subcell in a gradual process. In temperature jump experiments at 6 K/s between 0 degree C and 80 degrees C the relaxation time of the subtransition was found to be about 5 s while the relaxation time of the main gel to liquid-crystalline transition was about 2 s.     

RAGE upregulation and nuclear factor-kappaB activation associated with ageing rat cardiomyocyte dysfunction

Evidence suggests that ageing is a major risk factor for cardiac dysfunction. Interactions between advanced glycation endproducts (AGEs) and the receptor for AGEs (RAGE) are known to cause chronic cellular activation, including activation of nuclear factor-kappaB (NF-kappaB), which has been implicated as a causal factor in the ageing process. To assess whether cardiomyocyte contractile function and the interaction of AGEs with RAGE in the heart are altered in ageing, 25- and 2-month-old male rats were compared. Mechanical properties were assessed in ventricular myocytes using an edge-detection system, including peak twitch amplitude (PTA), time-to-PTA (TPS), time-to-75% relengthening (TR75) and maximal velocity of shortening/relengthening (+/-dL/dt) in ventricular myocytes. AGEs were detected by using a fluorescence assay. The expression of RAGE and NF-kappaB was assessed through a Western blot analysis. Compared with young myocytes, aged myocytes displayed a prolonged TR75 at 1 Hz. With increasing stimulus frequency (from 2 to 4 Hz), aged myocytes' PTA was significantly reduced relative to young myocytes. Aged rat hearts displayed high level of AGEs, RAGE upregulation and NF-kappaB activation. These findings demonstrate impaired cardiomyocyte relaxation and reduced tolerance to increased stimulus frequency in aged rats, which might be associated with enhanced AGEs, RAGE expression, and NF-kappaB activation.     

Starch gelatinization under pressure studied by high pressure DSC

The gelatinization process of waxy corn starch under different pressures up to 10.0 MPa was investigated using a high pressure DSC. Compressed air and carbon dioxide were used as pressure resources. Effect of pressure and annealing under pressure on gelatinization of waxy corn starch was systematically studied, in particular on the gelatinization temperature and enthalpy. The results show that the peak temperature of gelatinization was increased slightly initially then remained stable with increasing pressure. The gelatinization enthalpy was decreased under pressure processing. Annealing the starch under pressure condition, just below its gelatinization temperature, increased gelatinization temperature but kept gelatinized enthalpy constant. Morphologies of starch granules treated under pressure were studied using an optical microscope and SEM. There is no discernable difference of starch granules treated with and without pressure, which indicates the pressures are not high enough to destroy crystalline structure. The intensity of the pressure acts as a key factor to influence the gelatinization of starch rather than the nature of the gas. Effect of pressure on the multi-endotherm detected by DSC for starch with intermediate water is used to study the mechanisms. The effect of pressure can be explained by the enhancement of water diffusion in the amorphous range.