Solubility and Seeded Metastable Zone width of functional sugar L-arabinose
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| Format: | Artículo científico |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2015
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| _version_ | 1876468425758343168 |
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| author | Biao HU |
| author_facet | Biao HU |
| contents | Solubility and Seeded Metastable Zone width of functional sugar L-arabinose Biao HU Kai HUANG Xinlin ZHANG Pingjun ZHANG Shujuan YU Agrociencias Sucrase calcium chloride ion chromatography potassium chloride L-arabinose is widely used in food, medicine, chemistry, and biology fields; however, solubility and seeded metastable zone width (MSZW) of L-arabinose have not been reported in the literature. In this paper, solubility and MSZW of L-arabinose in aqueous solution were determined. Solubility of L-arabinose was measured in the range of 20-68 °C by a conventional equilibrium solubility method and quantitation was determined using the ion chromatography technique. Seeded MSZW was determined in the range of 51-73% by the calorimetric method. The effect of two salts (potassium chloride and calcium chloride) on the solubility and MSZW of L-arabinose were also evaluated. Results showed that both potassium chloride and calcium chloride increased the solubility of L-arabinose, and this increase was intensified with temperature rise. The MSZW of L-arabinose was not constant but a spread. Potassium chloride increased the MSZW of L-arabinose. However, the effect of calcium chloride on MSZW of L-arabinose was concentration dependent. Conclusion: the L-arabinose solubility increased with the increase in temperature, and both potassium chloride and calcium chloride increased the solubility of L-arabinose in aqueous solution. The seeded MSZW of L-arabinose is not a constant; it increases in the presence of potassium chloride and varies with the change in calcium chloride concentration. 2015 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940120008 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.35 |
| format | Artículo científico |
| id | redalyc_395940120008 |
| institution | Redalyc |
| language | en |
| publishDate | 2015 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| spellingShingle | Solubility and Seeded Metastable Zone width of functional sugar L-arabinose Biao HU Agrociencias Sucrase calcium chloride ion chromatography potassium chloride Solubility and Seeded Metastable Zone width of functional sugar L-arabinose Biao HU Kai HUANG Xinlin ZHANG Pingjun ZHANG Shujuan YU Agrociencias Sucrase calcium chloride ion chromatography potassium chloride L-arabinose is widely used in food, medicine, chemistry, and biology fields; however, solubility and seeded metastable zone width (MSZW) of L-arabinose have not been reported in the literature. In this paper, solubility and MSZW of L-arabinose in aqueous solution were determined. Solubility of L-arabinose was measured in the range of 20-68 °C by a conventional equilibrium solubility method and quantitation was determined using the ion chromatography technique. Seeded MSZW was determined in the range of 51-73% by the calorimetric method. The effect of two salts (potassium chloride and calcium chloride) on the solubility and MSZW of L-arabinose were also evaluated. Results showed that both potassium chloride and calcium chloride increased the solubility of L-arabinose, and this increase was intensified with temperature rise. The MSZW of L-arabinose was not constant but a spread. Potassium chloride increased the MSZW of L-arabinose. However, the effect of calcium chloride on MSZW of L-arabinose was concentration dependent. Conclusion: the L-arabinose solubility increased with the increase in temperature, and both potassium chloride and calcium chloride increased the solubility of L-arabinose in aqueous solution. The seeded MSZW of L-arabinose is not a constant; it increases in the presence of potassium chloride and varies with the change in calcium chloride concentration. 2015 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940120008 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.35 |
| title | Solubility and Seeded Metastable Zone width of functional sugar L-arabinose |
| topic | Agrociencias Sucrase calcium chloride ion chromatography potassium chloride |
| url | https://www.redalyc.org/articulo.oa?id=395940120008 |