水化指数 - - 一个更好的参数来解释小分子水化在抑制冰的再结晶
Roger Y Tam1, Sandra S Ferreira, Pawel Czechura
1Department of Chemistry, D'Iorio Hall, 10 Marie Curie, University of Ottawa, Ottawa, Ontario, Canada, K1N 6N5.
Journal of the American Chemical Society
|December 5, 2008
概括
简单的糖类如D-银糖和D-美利糖有效地抑制了冰的再结晶. 一个新的"水合指数"准确地预测了这种基于结合水和分子大小的冰再结晶 (RI) 活动.
科学领域:
- 生物化学 生物化学
- 物理化学 物理化学
- 材料科学 材料科学 材料科学
背景情况:
- 冰再结晶 (RI) 是一个过程,在这个过程中,小冰晶合并成更大的冰晶,影响冷材料.
- 了解抑制RI的分子对于冷保存和食品科学至关重要.
- 碳水化合物因其潜在的RI抑制性质而被探索.
研究的目的:
- 评估各种单糖和分糖的冰再结晶抑制 (RI) 活性.
- 为了将RI活性与碳水化合物水化特性相关联.
- 开发碳水化合物对RI抑制的预测模型.
主要方法:
- 测试了几种单糖和二糖的RI活性.
- 与文献报告的水分数和计算的摩尔体积相关的RI活性.
- 定义并验证了一个新的"水分指数"用于预测RI活动.
- 研究了碳水化合物度对RI活性的影响.
主要成果:
- 鉴定出D-银糖和D-美利糖是强大的RI抑制剂.
- 绝对水分数不能准确预测RI活动.
- 新的水合指数与实验RI活动有很强的相关性.
- 碳水化合物度对RI活性的影响是非结合性的.
结论:
- 补水指数是碳水化合物介导的冰再结晶抑制的可靠预测指标.
- 碳水化合物通过破坏冰水界面的水结构来抑制RI.
- 需要对C链碳水化合物衍生物进行进一步的研究,以抑制RI.
相关概念视频
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