Pradhan Rupesh Kumar, Singh Sulochana
Department of Chemistry, ITER, Siksha O Anusandhan Deemed to be University, Odisha, India.
Department of Chemistry, ITER, Siksha O Anusandhan Deemed to be University, Odisha, India.
Food Chem. 2024 Sep 15;452:139554. doi: 10.1016/j.foodchem.2024.139554. Epub 2024 May 7.
This study examines the volumetric, viscometric and UV-vis characteristics of L-Citrulline in water and aqueous saccharides at atmospheric pressure across the whole concentration range and the absorber operating temperature range of 293.15 K -313.15 K. Density, partial molar volume, apparent molar isobaric expansion, Hepler's constant and hydration number were among the examined volumetric parameters, and viscosity coefficients, viscosity deviation and free energy for viscous flow activation were among the examined viscometric parameters. Stronger interactions between L-Citrulline and L-Arabinose were indicated by the increase in the transfer characteristics in the following order: L-Arabinose > D-xylose. A comparison of the taste behaviours of L-Citrulline in water and in an aqueous solution of saccharides has also been attempted. L-Citrulline interacts with all solvents in a significant way, as evidenced by the UV-visible spectra suggested by the shift in UV-visible absorption maxima that correspond with a rise in L-Citrulline content in the solvent systems chosen.
本研究考察了在大气压下，L-瓜氨酸在水和糖类水溶液中的体积、粘度及紫外-可见特性，考察范围涵盖了整个浓度范围以及293.15 K至313.15 K的吸收器操作温度范围。考察的体积参数包括密度、偏摩尔体积、表观摩尔等压膨胀、赫普勒常数和水合数，考察的粘度参数包括粘度系数、粘度偏差和粘性流动活化自由能。L-瓜氨酸与L-阿拉伯糖之间的相互作用更强，这体现在转移特性按以下顺序增加：L-阿拉伯糖＞D-木糖。还尝试比较了L-瓜氨酸在水和糖类水溶液中的味觉行为。L-瓜氨酸与所有溶剂都有显著相互作用，所选溶剂体系中紫外-可见吸收最大值的移动所表明的紫外-可见光谱证明了这一点，该移动与溶剂体系中L-瓜氨酸含量的增加相对应。
