The melting properties of D-α-glucose, D-β-fructose, D-sucrose, D-α-galactose, and D-α-xylose and their solubility in water: a revision

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dc.contributor.authorChua, Yeong Zen
dc.contributor.authorDo, Hoang Tam Joseph
dc.contributor.authorKumar, Aarti
dc.contributor.authorHallermann, Moritz
dc.contributor.authorZaitsau, Dzmitry
dc.contributor.authorSchick, Christoph
dc.contributor.authorHeld, Christoph
dc.date.accessioned2022-06-09T12:25:53Z
dc.date.available2022-06-09T12:25:53Z
dc.date.issued2021-12-28
dc.description.abstractSaccharides are still commonly isolated from biological feedstock by crystallization from aqueous solutions. Precise thermodynamic data on solubility are essential to optimize the downstream crystallization process. Solubility modeling, in turn, requires knowledge of melting properties. In the first part of this work, following our previous work on amino acids and peptides, D-α-glucose, D-β-fructose, D-sucrose, D-α-galactose, and D-α-xylose were investigated with Fast Scanning Calorimetry (FSC) in a wide scanning rate range (2000 K·s−1 to 10000 K·s−1). Using the experimental melting properties of saccharides from FSC allowed successfully modeling aqueous solubility for D-sucrose and D-α-galactose with the equation of state PC-SAFT. This provides cross-validation of the measurement methods to determine accurate experimental melting properties with FSC. Unexpectedly, the experimental FSC melting temperatures, extrapolated to zero scanning rates for thermal lag correction, were higher than results determined with DSC and available literature data. To clarify this inconsistency, FSC measurements towards low scanning rates from 10000 K·s−1 to 1 K·s−1 (D-α-glucose, D-β-fructose, D-sucrose) overlapping with the scanning rates of DSC and literature data were combined. At scanning rates below 1000 K·s−1, the melting properties followed a consistent non-linear trend, observed in both the FSC and the literature data. In order to understand the non-linear decrease of apparent melting temperatures with decreasing heating rate, the endothermic peaks were investigated in terms of isoconversional kinetics. The activation energies in the non-linear dependency region are in the range of 300<EA<600kJ∙mol−1. These values are higher than the enthalpy of sublimation for D-α-glucose, indicating that the non-linear behavior does not have a physical nature but attributes to chemical processes corresponding to the decomposition of molecular compounds within the crystal lattice before melting. The melting properties reported in the literature, commonly determined with conventional methods such as DSC, lead to inaccurate results due to the decomposition of these biomolecules at low heating rates. In addition, the FSC results at lower scanning rates coincide with results from DSC and literature in the overlapping scanning rate range, further validating the accuracy of FSC measurements to determine reliable melting properties of thermally labile biomolecules. The experimental FSC melting properties determined at higher scanning rates are considered as the correct equilibrium melting properties, which are not influenced by any chemical processes. The combination of FSC and PC-SAFT opens the door to model solubility of solid compounds that commonly decompose before melting.en
dc.identifier.urihttp://hdl.handle.net/2003/40946
dc.identifier.urihttp://dx.doi.org/10.17877/DE290R-22796
dc.language.isoende
dc.relation.ispartofseriesFood biophysics;Bd 17. 2022, H. 2, S.181-197
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectSaccharidesen
dc.subjectMelting enthalpyen
dc.subjectMelting temperatureen
dc.subjectThermodynamicsen
dc.subjectSolubilityen
dc.subjectSolid–liquid equilibriumen
dc.subjectPXRDen
dc.subjectFSCen
dc.subjectPC-SAFTen
dc.subject.ddc660
dc.titleThe melting properties of D-α-glucose, D-β-fructose, D-sucrose, D-α-galactose, and D-α-xylose and their solubility in water: a revisionen
dc.typeTextde
dc.type.publicationtypearticlede
dcterms.accessRightsopen access
eldorado.secondarypublicationtruede
eldorado.secondarypublication.primarycitationFood biophysics. Bd 17. 2022, H. 2, S.181-197en
eldorado.secondarypublication.primaryidentifierhttps://doi.org/10.1007/s11483-021-09707-6de

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