Yang Byung Yun, Montgomery Rex
Department of Biochemistry, College of Medicine, University of Iowa, Iowa City, IA 52242, USA.
Bioresour Technol. 2003 Dec;90(3):265-73. doi: 10.1016/s0960-8524(03)00134-2.
Corn steep water (CSW) and other byproducts derived from fermentations and sugar productions are presently forming the base of compositions for de-icing and anti-icing materials. Since the de-icing and anti-icing values are in part a colligative property, increase in the molar concentration of ionic species has been frequently necessary to decrease further the freezing point of this byproducts stream. In the present study this has been achieved by the generation of biodegradable organic acid salts in situ, without the use of chloride or other inorganic salts, by the alkaline degradation of reducing sugars added to corn steep water, which alone is not an efficient de-icer. Reducing sugars, such as glucose, react with alkali metal hydroxides to produce principally hydroxy carboxylic acids that react with the alkali metal hydroxide to form a mixture of organic acid salts. The ionic strength of the resulting solution is increased since each sugar molecule produces nearly two acid molecules upon degradation. The ionic strength necessary to achieve the desired freezing point depression is determined by the amount and concentration of the alkali metal hydroxide used, with the necessary counter anions being derived from the degradation of the reducing sugar. The amount of the sugar used is that required to result in a near to neutral final solution. The well-known anti-corrosive property of CSW is used in the de-icer preparations, either by conducting the alkaline degradation of the sugar in this medium, or by using water for the degradation of the sugar followed by dilution of the resulting solution with CSW to adjust the viscosity of the final solution to meet the requirements for spraying. The monovalent metal hydroxides are more efficient in producing de-icer solutions than the divalent metal hydroxides.
玉米浆（CSW）以及其他源自发酵和制糖过程的副产品，目前正构成用于除冰和防冰材料的组合物的基础。由于除冰和防冰价值部分是依数性质，因此通常需要提高离子物种的摩尔浓度，以进一步降低该副产品流的冰点。在本研究中，通过在不使用氯化物或其他无机盐的情况下，使添加到玉米浆中的还原糖进行碱性降解，原位生成可生物降解的有机酸盐，实现了这一点。单独的玉米浆本身并不是一种有效的除冰剂。还原糖，如葡萄糖，与碱金属氢氧化物反应，主要生成羟基羧酸，这些羟基羧酸再与碱金属氢氧化物反应形成有机酸盐混合物。由于每个糖分子降解后会产生近两个酸分子，所以所得溶液的离子强度增加。实现所需冰点降低所需的离子强度取决于所用碱金属氢氧化物的量和浓度，所需的抗衡阴离子则源自还原糖的降解。所用糖的量是使最终溶液接近中性所需的量。在除冰剂制剂中利用了玉米浆众所周知的防腐性能，方法是在该介质中进行糖的碱性降解，或者用水进行糖的降解，然后用玉米浆稀释所得溶液，以调节最终溶液粘度，满足喷雾要求。单价金属氢氧化物在制备除冰剂溶液方面比二价金属氢氧化物更有效。
