差動熱量計によるしょ糖，塩化ナトリウムおよびたんぱく溶液中の不凍水量の測定

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  • Determination of Unfreezable Water in Sucrose, Sodium Chloride and Protein Solutions by Differential Scanning Calorimeter
  • サドウ ネツリョウケイ ニヨル ショトウ エンカ ナトリウム オヨビ タンパク

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The transition heat (ΔH) of various concentration of sucrose, sodium chloride, lysozyme and bovine serum albumin (BSA) solutions were measured with a Differential Scanning Calorimeter during freezing and thawing.<br> In sucrose, lysozyme and BSA solutions, and relationship between ΔH (cal/g sample) and water content (x) per g of sample was expressed by ΔH=Ax-B (A, B>0), so the unfreezable water a (g/g solid) was calculated by the equation a=B/(A-B). The values of unfreezable water (g/g solid) in sucrose, lysozyme and BSA solutions were estimated as 0.38±0.04, 0.41±0.06, 0.36±0.04, respectively. In the case of sodium chloride solutions, two transition peaks were found in thermograms. It was considered that the exothermic peak found in lower temperature (peak II) was caused by formation of eutectic mixture of ice and NaCl. The relationship between the second exothermic heat and water content was expressed by ΔH=-Ax+B(A, B>0). The ice content in eutectic mixture was estimated as 2.5_??_2.7g/g NaCl by dividing the A by the latent heat of pure ice.

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