Water sorption and glass transition of amorphous sugars containing BSA

K. Imamura, T. Suzuki, T. Tatsumichi, S. Kirii, M. Okazaki

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

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 (T(g)) were measured. For the all sugars, it is found that BSA lowers T(g) at low water activity, and raises it at high water activity. It is also found that the difference between T(g) of the sugar-BSA samples and that of the corresponding amorphous sugar samples (T(g0)) depends mainly on T(g0).

Original languageEnglish
Pages (from-to)657-660
Number of pages4
JournalJOURNAL OF CHEMICAL ENGINEERING OF JAPAN
Volume33
Issue number4
DOIs
Publication statusPublished - Jan 1 2000
Externally publishedYes

Keywords

  • Amorphous sugar
  • BSA
  • Freeze-drying
  • Glass transition temperature
  • Water sorption

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)

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