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胆化物和氨基酸溶液的味道和水合行为具有实验热力学特性和COSMO-PC-SAFT计算
Mohammad Amin Morsali1, Behrang Golmohammadi1, Hemayat Shekaari2
1Department of Physical Chemistry, Faculty of Chemistry, University of Tabriz, 29 Bahman Boulevard, Tabriz, Iran.
研究了氨基酸和胆化溶液的物理化学特性. 建议稀释以平衡这些食补充剂的甜味和味.
科学领域:
- 物理化学 物理化学
- 解决方案化学 解决方案化学
- 热力学是一种热力学.
背景情况:
- 水性氨基酸溶液被用作人类和动物的食补充剂.
- 了解它们的物理化学性质对于配方和应用至关重要.
研究的目的:
- 研究含有氨基酸 (L-甘氨酸,D,L-氨酸,L-氨酸) 和胆的水溶液的物理化学特性.
- 评估热力学模型的预测性能和评估味道特征.
主要方法:
- 测量溶液密度,表面摩尔体积和表面摩尔异热压缩度在一个温度范围内 (288.15318.15 K).
- 在热力学分析中应用Redlich-Mayer模型,基于COSMO的建模以及ePC-SAFT状态方程.
- 评估甜度 (ASV) 和度 (ASIC) 的标准.
主要成果:
- 溶液密度随着氨基酸和胆化物度的增加而增加.
- 表面体积随着度和温度的增加而增加;表面体的异热压缩能力下降.
- ePC-SAFT模型准确地预测密度,特别是在L-proline溶液中,优于基于COSMO的建模.
- 溶液呈现高ASV和ASIC值,表明过度的甜味和味,胆化物增强了味.
结论:
- 建议在氨基酸-胆化物溶液中进行稀释,以达到最佳的甜度和度.
- 胆化物可以增强盐味,可能有利于动物料补充剂.
- ePC-SAFT模型显示了预测这些复杂解决方案的性能有很大的潜力.
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