title: Effect of food preservatives on the hydration properties and taste behavior of amino acids: a volumetric and viscometric approach.
abstract: Thermodynamic and transport properties of aqueous solutions are very useful in the elucidation of solute-solvent and solute-solute interactions, which help to understand the hydration and taste behavior of solutes. The densities and viscosities of L-glycine, β-alanine and L-leucine have been determined in water and in aqueous solutions of sodium propionate (NaP) and calcium propionate (CaP) at temperatures 298.15 and 308.15K. From these data, apparent molar volumes (V2,ϕ), viscosity B-coefficients and corresponding transfer parameters (ΔtrV2,ϕo and ΔtrB) have been calculated. The dB/dT values suggest that L-glycine and β-alanine act as structure-breaker, while L-leucine acts as structure-maker both in water and in aqueous solutions of NaP and CaP. The decrease in hydration number and change in taste behavior have also been observed with increasing concentration of the cosolute.
authors: Department of chemistry, Guru Nanak Dev University, Amritsar 143005, Punjab, India. Electronic address: tsbanipal@yahoo.com.
authors: Tarlok S
authors: TS
authors: Banipal
authors: Department of chemistry, Guru Nanak Dev University, Amritsar 143005, Punjab, India.
authors: Navalpreet
authors: N
authors: Kaur
authors: Department of chemistry, Guru Nanak Dev University, Amritsar 143005, Punjab, India.
authors: Amanpreet
authors: A
authors: Kaur
authors: Department of chemistry, Guru Nanak Dev University, Amritsar 143005, Punjab, India.
authors: Mehak
authors: M
authors: Gupta
authors: Department of chemistry, Guru Nanak Dev University, Amritsar 143005, Punjab, India.
authors: Parampaul K
authors: PK
authors: Banipal
mesh_terms: D000596:Amino Acids / Q000737:chemistry*; D005520:Food Preservatives; D005998:Glycine / Q000737:chemistry; D006358:Hot Temperature; D007930:Leucine / Q000737:chemistry; D011422:Propionates / Q000737:chemistry; D012996:Solutions; D012997:Solvents; D013649:Taste; D013816:Thermodynamics; D014783:Viscosity; D014867:Water / Q000737:chemistry; D015091:beta-Alanine / Q000737:chemistry
chemical_list: D000596:Amino Acids; D005520:Food Preservatives; D011422:Propionates; D012996:Solutions; D012997:Solvents; D014867:Water; D015091:beta-Alanine; C514136:calcium propionate; C514135:sodium propionate; D007930:Leucine; D005998:Glycine
keywords: Amino acids; Apparent specific volume; Calcium propionate (PubChem CID: 19999); Food preservative; Hydration number; Sodium propionate (PubChem CID: 16213474); Taste quality; Viscosity; l-Glycine (PubChem CID: 750); l-Leucine (PubChem CID: 6106); β-Alanine (PubChem CID: 239)