Effects of Salts on Crystallization Kinetics and Rheological Behavior of Concentrated α,α-Trehalose Solutions

Autores
Cerdeira, Mariana; Puppo, Maria Cecilia; Martini, Silvana; Herrera, Maria Lidia
Año de publicación
2003
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of addition of CaCl2 · 2H2O and MgCl2 · 6H2O on crystallization kinetics and the rheological behavior of a 70% trehalose solution was studied by polarized light microscopy and dynamic oscillatory rheometry. Salts caused a delay on nucleation with induction times for crystallization longer for Mg2+ than for Ca2+. Divalent cations were incorporated into crystals, changing the growth of certain faces preferentially, which resulted in changes in morphology. Addition of CaCl2 · 2H2O in a high salt/trehalose molar ratio dramatically increased complex modulus (G*), indicating a stronger viscoelastic behavior. A gel-like structure was formed when Ca2+ was added to trehalose solution. The behavior of Mg 2+/trehalose solutions cannot be considered viscoelastic in nature but as a fluid-like system.
Fil: Cerdeira, Mariana. Universidad Nacional de La Plata; Argentina
Fil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Martini, Silvana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Herrera, Maria Lidia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
CRYSTALLIZATION KINETICS
DIVALENT CATIONS
POLARIZED LIGHT MICROSCOPY
RHEOLOGY
TREHALOSE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/127953
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/127953
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effects of Salts on Crystallization Kinetics and Rheological Behavior of Concentrated α,α-Trehalose SolutionsCerdeira, MarianaPuppo, Maria CeciliaMartini, SilvanaHerrera, Maria LidiaCRYSTALLIZATION KINETICSDIVALENT CATIONSPOLARIZED LIGHT MICROSCOPYRHEOLOGYTREHALOSEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of addition of CaCl2 · 2H2O and MgCl2 · 6H2O on crystallization kinetics and the rheological behavior of a 70% trehalose solution was studied by polarized light microscopy and dynamic oscillatory rheometry. Salts caused a delay on nucleation with induction times for crystallization longer for Mg2+ than for Ca2+. Divalent cations were incorporated into crystals, changing the growth of certain faces preferentially, which resulted in changes in morphology. Addition of CaCl2 · 2H2O in a high salt/trehalose molar ratio dramatically increased complex modulus (G*), indicating a stronger viscoelastic behavior. A gel-like structure was formed when Ca2+ was added to trehalose solution. The behavior of Mg 2+/trehalose solutions cannot be considered viscoelastic in nature but as a fluid-like system.Fil: Cerdeira, Mariana. Universidad Nacional de La Plata; ArgentinaFil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Martini, Silvana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Herrera, Maria Lidia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaWiley Blackwell Publishing, Inc2003-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/127953Cerdeira, Mariana; Puppo, Maria Cecilia; Martini, Silvana; Herrera, Maria Lidia; Effects of Salts on Crystallization Kinetics and Rheological Behavior of Concentrated α,α-Trehalose Solutions; Wiley Blackwell Publishing, Inc; Journal of Food Science; 68; 9; 11-2003; 2644-26500022-11471750-3841CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/y95zut9ginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2003.tb05783.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:19:11Zoai:ri.conicet.gov.ar:11336/127953instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:19:11.447CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effects of Salts on Crystallization Kinetics and Rheological Behavior of Concentrated α,α-Trehalose Solutions
title Effects of Salts on Crystallization Kinetics and Rheological Behavior of Concentrated α,α-Trehalose Solutions
spellingShingle Effects of Salts on Crystallization Kinetics and Rheological Behavior of Concentrated α,α-Trehalose Solutions
Cerdeira, Mariana
CRYSTALLIZATION KINETICS
DIVALENT CATIONS
POLARIZED LIGHT MICROSCOPY
RHEOLOGY
TREHALOSE
title_short Effects of Salts on Crystallization Kinetics and Rheological Behavior of Concentrated α,α-Trehalose Solutions
title_full Effects of Salts on Crystallization Kinetics and Rheological Behavior of Concentrated α,α-Trehalose Solutions
title_fullStr Effects of Salts on Crystallization Kinetics and Rheological Behavior of Concentrated α,α-Trehalose Solutions
title_full_unstemmed Effects of Salts on Crystallization Kinetics and Rheological Behavior of Concentrated α,α-Trehalose Solutions
title_sort Effects of Salts on Crystallization Kinetics and Rheological Behavior of Concentrated α,α-Trehalose Solutions
dc.creator.none.fl_str_mv Cerdeira, Mariana
Puppo, Maria Cecilia
Martini, Silvana
Herrera, Maria Lidia
author Cerdeira, Mariana
author_facet Cerdeira, Mariana
Puppo, Maria Cecilia
Martini, Silvana
Herrera, Maria Lidia
author_role author
author2 Puppo, Maria Cecilia
Martini, Silvana
Herrera, Maria Lidia
author2_role author
author
author
dc.subject.none.fl_str_mv CRYSTALLIZATION KINETICS
DIVALENT CATIONS
POLARIZED LIGHT MICROSCOPY
RHEOLOGY
TREHALOSE
topic CRYSTALLIZATION KINETICS
DIVALENT CATIONS
POLARIZED LIGHT MICROSCOPY
RHEOLOGY
TREHALOSE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of addition of CaCl2 · 2H2O and MgCl2 · 6H2O on crystallization kinetics and the rheological behavior of a 70% trehalose solution was studied by polarized light microscopy and dynamic oscillatory rheometry. Salts caused a delay on nucleation with induction times for crystallization longer for Mg2+ than for Ca2+. Divalent cations were incorporated into crystals, changing the growth of certain faces preferentially, which resulted in changes in morphology. Addition of CaCl2 · 2H2O in a high salt/trehalose molar ratio dramatically increased complex modulus (G*), indicating a stronger viscoelastic behavior. A gel-like structure was formed when Ca2+ was added to trehalose solution. The behavior of Mg 2+/trehalose solutions cannot be considered viscoelastic in nature but as a fluid-like system.
Fil: Cerdeira, Mariana. Universidad Nacional de La Plata; Argentina
Fil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Martini, Silvana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Herrera, Maria Lidia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The effect of addition of CaCl2 · 2H2O and MgCl2 · 6H2O on crystallization kinetics and the rheological behavior of a 70% trehalose solution was studied by polarized light microscopy and dynamic oscillatory rheometry. Salts caused a delay on nucleation with induction times for crystallization longer for Mg2+ than for Ca2+. Divalent cations were incorporated into crystals, changing the growth of certain faces preferentially, which resulted in changes in morphology. Addition of CaCl2 · 2H2O in a high salt/trehalose molar ratio dramatically increased complex modulus (G*), indicating a stronger viscoelastic behavior. A gel-like structure was formed when Ca2+ was added to trehalose solution. The behavior of Mg 2+/trehalose solutions cannot be considered viscoelastic in nature but as a fluid-like system.
publishDate 2003
dc.date.none.fl_str_mv 2003-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/127953
Cerdeira, Mariana; Puppo, Maria Cecilia; Martini, Silvana; Herrera, Maria Lidia; Effects of Salts on Crystallization Kinetics and Rheological Behavior of Concentrated α,α-Trehalose Solutions; Wiley Blackwell Publishing, Inc; Journal of Food Science; 68; 9; 11-2003; 2644-2650
0022-1147
1750-3841
CONICET Digital
CONICET
url http://hdl.handle.net/11336/127953
identifier_str_mv Cerdeira, Mariana; Puppo, Maria Cecilia; Martini, Silvana; Herrera, Maria Lidia; Effects of Salts on Crystallization Kinetics and Rheological Behavior of Concentrated α,α-Trehalose Solutions; Wiley Blackwell Publishing, Inc; Journal of Food Science; 68; 9; 11-2003; 2644-2650
0022-1147
1750-3841
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/y95zut9g
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2003.tb05783.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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