HUSCAP logo Hokkaido Univ. logo

Hokkaido University Collection of Scholarly and Academic Papers >
Graduate School of Engineering / Faculty of Engineering >
Peer-reviewed Journal Articles, etc >

Morphological investigations of disaccharide molecules for growth inhibition of ice crystals

Files in This Item:
uchida-5.pdf4.4 MBPDFView/Open
Please use this identifier to cite or link to this item:

Title: Morphological investigations of disaccharide molecules for growth inhibition of ice crystals
Authors: Uchida, Tsutomu Browse this author →KAKEN DB
Nagayama, Masafumi Browse this author →KAKEN DB
Shibayama, Tamaki Browse this author
Gohara, Kazutoshi Browse this author →KAKEN DB
Keywords: A1. Nanostructures
A1. Solubilities
A2. Growth from solutions
B1. Biological substances
B1. Sucrose
PACS = 81.10.Dn
Issue Date: 1-Feb-2007
Publisher: Elsevie
Journal Title: Journal of Crystal Growth
Volume: 299
Issue: 1
Start Page: 125
End Page: 135
Publisher DOI: 10.1016/j.jcrysgro.2006.10.261
Abstract: Freezing of solutions including disaccharides (trehalose, sucrose, and maltose) has been investigated by microscopic observations of freeze-fractured replicas using FE-TEM. Three typical features were observed: the smooth surface considered as the ice crystal, fine particles as the precipitated disaccharide molecules, and remaining part as the glass state of the solution. The expanded observations of fine-particle and its distribution investigations suggested that it was larger than 10 nm in size and averaged approximately 20-30 nm in diameter. The smallest particle was estimated to include several hundred disaccharide molecules. Based on systematic observations of trehalose solutions regarding concentrations and freezing rates, we concluded that ice crystal growth was inhibited by trehalose molecules. Since the ice crystal size reduced exponentially with increase in trehalose concentration, we could control ice crystal size formed in the frozen material. The growth inhibition of ice crystals with trehalose resulted both from a reduction in the free water in the solution due to a significant hydration effect and from an enhancement of nucleation of the ice crystals. It was confirmed that trehalose was more effective than the other disaccharide solutions examined for inhibiting the growth of ice crystals.
Type: article (author version)
Appears in Collections:工学院・工学研究院 (Graduate School of Engineering / Faculty of Engineering) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 内田 努

Export metadata:

OAI-PMH ( junii2 , jpcoar )

MathJax is now OFF:


 - Hokkaido University