TY - JOUR
T1 - Effect of polyols on the molecular organization and thermodynamic properties of low water content gelatin oligomers
AU - Roussenova, M.
AU - Enrione, J.
AU - Diaz-Calderon, P.
AU - Taylor, A. J.
AU - Ubbink, J.
AU - Alam, M. A.
N1 - Publisher Copyright:
© 2014 Elsevier B.V. All rights reserved.
PY - 2014/12/15
Y1 - 2014/12/15
N2 - We use Positron Annihilation Lifetime Spectroscopy (PALS) in conjunction with calorimetric measurements to investigate the effects of two polyols (sorbitol and glycerol) and water on the molecular packing and thermodynamic state of low water content gelatin matrices. Our calorimetric measurements show that water, sorbitol and glycerol all reduce the glass transition and dissociation/denaturation temperatures of the gelatin matrices. Glycerol has a more pronounced effect on the thermodynamic state of the matrices compared to sorbitol, while both polyols alter the molecular organization and water sorption behaviour in a similar way, despite the large differences in molecular weight. Our PALS measurements show that over the concentration ranges studied, both sorbitol and glycerol act as packing enhancers, causing similar reductions in the average hole size, vh, of the gelatin matrices. Finally, we observe complex changes in vh as a function of increasing level of hydration, showing two apparent regimes related to the state of water molecules in the gelatin matrices.
AB - We use Positron Annihilation Lifetime Spectroscopy (PALS) in conjunction with calorimetric measurements to investigate the effects of two polyols (sorbitol and glycerol) and water on the molecular packing and thermodynamic state of low water content gelatin matrices. Our calorimetric measurements show that water, sorbitol and glycerol all reduce the glass transition and dissociation/denaturation temperatures of the gelatin matrices. Glycerol has a more pronounced effect on the thermodynamic state of the matrices compared to sorbitol, while both polyols alter the molecular organization and water sorption behaviour in a similar way, despite the large differences in molecular weight. Our PALS measurements show that over the concentration ranges studied, both sorbitol and glycerol act as packing enhancers, causing similar reductions in the average hole size, vh, of the gelatin matrices. Finally, we observe complex changes in vh as a function of increasing level of hydration, showing two apparent regimes related to the state of water molecules in the gelatin matrices.
KW - Free volume
KW - Gelatin oligomers
KW - Molecular organization
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U2 - 10.1016/j.polymer.2014.10.051
DO - 10.1016/j.polymer.2014.10.051
M3 - Article
AN - SCOPUS:84914109840
SN - 0032-3861
VL - 55
SP - 6827
EP - 6836
JO - Polymer
JF - Polymer
IS - 26
ER -