Water Sorption and Glass Transition of Amorphous Sugars Containing BSA

JOURNAL OF CHEMICAL ENGINEERING OF JAPAN

Koreyoshi Imamura¹  Takayuki Tatsumichi¹  Shinya Kirii¹  Morio Okazaki¹  Tetsuo Suzuki¹ 

[1] Department of Chemical Engineering, Kyoto University

关键词: Freeze-Drying;    Amorphous Sugar;    BSA;    Water Sorption;    Glass Transition Temperature;   

DOI  :  10.1252/jcej.33.657

来源: Maruzen Company Ltd

【 摘 要 】

References(20)Cited-By(3)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 (Tg) were measured. For the all sugars, it is found that BSA lowers Tg at low water activity, and raises it at high water activity. It is also found that the difference between Tg of the sugar-BSA samples and that of the corresponding amorphous sugar samples (Tg0) depends mainly on Tg0.

【 授权许可】

Unknown