Trehalose and other sugar solutions at low temperature: Modulated Differential Scanning Calorimetry (MDSC)

Journal of Physical Chemistry B

Volumn 102, Issue 27, 1998, Pages 5341-5347

  Wang, G M ^a   Haymet, A D J ^a,b  

^a UNIVERSITY OF SYDNEY   (Australia)

^b University of Houston   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0001428479     PISSN: 15206106     EISSN: None     Source Type: Journal    
DOI: 10.1021/jp980942e     Document Type: Article

References (32)

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29. An anonymous referee suggests that the smaller amounts of ice which formed in the trehalose and sucrose solutions occur because the point at which ice first nucleates places the resulting solutions closer to the glass transition for the trehalose - water and sucrose - water systems than it does for the glucose - water and fructose - water systems. This would cause the disaccharide - water solutions which were in the process of freeze-concentrating to fall out of equilibrium with respect to the metastable ice - water liquidus at a higher temperature than the monosaccnaride - water solutions, and this would account for the significantly different amounts of frozen water in the different solutions. We thank the referee for this suggestion.
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