从奇亚籽（Salvia hispanica L.）中提取的黏液的吸附等温线、热力学性质和玻璃化转变温度。
Sorption isotherms, thermodynamic properties and glass transition temperature of mucilage extracted from chia seeds (Salvia hispanica L.).
机构信息
Departamento de Ingeniería Química, Facultad de Química, Universidad Autónoma del Estado de México, Paseo Colón esq. Paseo Tollocan s/n, Col. Residencial Colón, C.P. 50120 Toluca, Estado de México, Mexico.
CIEO, Centro de Investigação sobre o Espaço e Organizações e Departamento de Engenharia Alimentar, Universidade do Algarve-Campus da Penha, Estrada da Penha, 8005-139 Faro, Portugal.
出版信息
Carbohydr Polym. 2015 May 5;121:411-9. doi: 10.1016/j.carbpol.2014.11.068. Epub 2014 Dec 31.
Freeze-dried chia mucilage adsorption isotherms were determined at 25, 35 and 40°C and fitted with the Guggenheim-Anderson-de Boer model. The integral thermodynamic properties (enthalpy and entropy) were estimated with the Clausius-Clapeyron equation. Pore radius of the mucilage, calculated with the Kelvin equation, varied from 0.87 to 6.44 nm in the temperature range studied. The point of maximum stability (minimum integral entropy) ranged between 7.56 and 7.63kg H2O per 100 kg of dry solids (d.s.) (water activity of 0.34-0.53). Enthalpy-entropy compensation for the mucilage showed two isokinetic temperatures: (i) one occurring at low moisture contents (0-7.56 kg H2O per 100 kg d.s.), controlled by changes in water entropy; and (ii) another happening in the moisture interval of 7.56-24 kg H2O per 100 kg d.s. and was enthalpy driven. The glass transition temperature Tg of the mucilage fluctuated between 42.93 and 57.93°C.
在 25、35 和 40°C 下测定了冷冻干燥奇亚胶吸附等温线，并采用古根海姆-安德森-德博尔模型进行拟合。利用克劳修斯-克拉佩龙方程估算了积分热力学性质（焓和熵）。用开尔文方程计算的胶的孔径在研究温度范围内从 0.87 到 6.44nm 变化。最大稳定性点（最小积分熵）的范围在每 100 千克干物质（d.s.）中含有 7.56 到 7.63kg H2O 之间（水活度为 0.34-0.53）。胶的焓熵补偿显示出两个等动力学温度：（i）一个发生在低水分含量（0-7.56kg H2O/100kg d.s.）范围内，由水熵的变化控制；（ii）另一个发生在 7.56-24kg H2O/100kg d.s.的水分间隔内，由焓驱动。胶的玻璃化转变温度 Tg 在 42.93 到 57.93°C 之间波动。
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