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Molecular Basis of Water Activity in Glycerol–Water Mixtures
Water activity (Aw) is a reliable indication of the microbial growth, enzymatic activity, preservation, and quality of foods. However, a molecular basis of Aw is still under debate in multiple related disciplines. Glycerol–water mixtures can provide a variation of Aws by controlling the ratio of gly...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6839025/ https://www.ncbi.nlm.nih.gov/pubmed/31737605 http://dx.doi.org/10.3389/fchem.2019.00731 |
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author | Nakagawa, Hiroshi Oyama, Taiji |
author_facet | Nakagawa, Hiroshi Oyama, Taiji |
author_sort | Nakagawa, Hiroshi |
collection | PubMed |
description | Water activity (Aw) is a reliable indication of the microbial growth, enzymatic activity, preservation, and quality of foods. However, a molecular basis of Aw is still under debate in multiple related disciplines. Glycerol–water mixtures can provide a variation of Aws by controlling the ratio of glycerol and water. In this study, the molecular basis of Aw was examined by using differential scanning calorimetry (DSC), attenuated total reflection Fourier-transform infrared spectroscopy (ATR-IR), and incoherent quasi-elastic neutron scattering (IQENS) based on moisture sorption isotherms of glycerol–water mixtures. Three regions were identified and classified based on DSC results. DSC showed that bulk-like water existed at Aw > ≈ 0.7 at 27°C. Hydrogen bonding related molecular vibrations were analyzed by ATR-IR, which indicated that the OH stretching in water molecules is significantly different for Aw > ≈ 0.7. Translational diffusive and/or rotational motions in time and space analyzed by IQENS appeared when Aw > ≈ 0.7, and are correlated with hydrogen bonding related local vibrational dynamics in the glycerol–water mixtures. More importantly, Aw values of glycerol–water mixtures can be explained by the hydrogen bonding network and molecular dynamics of water in the solution. We discuss the implications of Aw in the preservation of food at the molecular level. |
format | Online Article Text |
id | pubmed-6839025 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-68390252019-11-15 Molecular Basis of Water Activity in Glycerol–Water Mixtures Nakagawa, Hiroshi Oyama, Taiji Front Chem Chemistry Water activity (Aw) is a reliable indication of the microbial growth, enzymatic activity, preservation, and quality of foods. However, a molecular basis of Aw is still under debate in multiple related disciplines. Glycerol–water mixtures can provide a variation of Aws by controlling the ratio of glycerol and water. In this study, the molecular basis of Aw was examined by using differential scanning calorimetry (DSC), attenuated total reflection Fourier-transform infrared spectroscopy (ATR-IR), and incoherent quasi-elastic neutron scattering (IQENS) based on moisture sorption isotherms of glycerol–water mixtures. Three regions were identified and classified based on DSC results. DSC showed that bulk-like water existed at Aw > ≈ 0.7 at 27°C. Hydrogen bonding related molecular vibrations were analyzed by ATR-IR, which indicated that the OH stretching in water molecules is significantly different for Aw > ≈ 0.7. Translational diffusive and/or rotational motions in time and space analyzed by IQENS appeared when Aw > ≈ 0.7, and are correlated with hydrogen bonding related local vibrational dynamics in the glycerol–water mixtures. More importantly, Aw values of glycerol–water mixtures can be explained by the hydrogen bonding network and molecular dynamics of water in the solution. We discuss the implications of Aw in the preservation of food at the molecular level. Frontiers Media S.A. 2019-11-01 /pmc/articles/PMC6839025/ /pubmed/31737605 http://dx.doi.org/10.3389/fchem.2019.00731 Text en Copyright © 2019 Nakagawa and Oyama. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Chemistry Nakagawa, Hiroshi Oyama, Taiji Molecular Basis of Water Activity in Glycerol–Water Mixtures |
title | Molecular Basis of Water Activity in Glycerol–Water Mixtures |
title_full | Molecular Basis of Water Activity in Glycerol–Water Mixtures |
title_fullStr | Molecular Basis of Water Activity in Glycerol–Water Mixtures |
title_full_unstemmed | Molecular Basis of Water Activity in Glycerol–Water Mixtures |
title_short | Molecular Basis of Water Activity in Glycerol–Water Mixtures |
title_sort | molecular basis of water activity in glycerol–water mixtures |
topic | Chemistry |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6839025/ https://www.ncbi.nlm.nih.gov/pubmed/31737605 http://dx.doi.org/10.3389/fchem.2019.00731 |
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