title: Analysis of hydration parameter for sugars determined from viscosity and its relationship with solution parameters.
abstract: The hydration parameter h was obtained from the viscosity B-coefficients and the partial molar volume of solute, V2, for various sugars and urea in aqueous solutions. The parameter h showed a good correlation with the parameter α, determined from the activity coefficient of water, representing the solute-solvent interaction. The parameter h also showed a good correlation with the number of equatorial-OH groups (e-OH) for sugars, suggesting that the sugar molecules with the higher e-OH fit more to the water-structure. From the temperature dependence of the parameter h (dh/dT), the negative dh/dT for sugars suggested their water-structure making activity while the positive dh/dT for urea corresponded to its structure breaking effect. From the Arrhenius plot, the activation energy for h, Ea, was determined to be as low as 10 kJ/mol for disaccharides suggesting the stable hydration structure. The Ea increased with a decrease in molecular weight for sugars.
authors.affiliation: Laboratory of Food Science and Technology, Department of Biotechnology and Environmental Chemistry, Kitami Institute of Technology, Koen-cho 165, Kitami, Hokkaido 090-8507, Japan. Electronic address: yukisato@mail.kitami-it.ac.jp.
authors.forename: Yukinori
authors.initials: Y
authors.lastname: Sato
authors.affiliation: Department of Food Science, Ishikawa Prefectural University, Suematsu 1-308, Nonoichi, Ishikawa 921-8836, Japan. Electronic address: osato@ishikawa-pu.ac.jp.
authors.forename: Osato
authors.initials: O
authors.lastname: Miyawaki
mesh_terms: D002241:Carbohydrates / Q000737:chemistry*; D012996:Solutions; D012997:Solvents / Q000737:chemistry*; D014783:Viscosity
chemical_list: D002241:Carbohydrates; D012996:Solutions; D012997:Solvents
keywords: Galactose (PubChem CID: 6036); Glucose (PubChem CID: 5793); Hydration parameter; Maltose (PubChem CID: 10991489); Mannose (PubChem CID: 18950); Partial molar volume; Ribose (PubChem CID: 5311110); Sugar; Trehalose (PubChem CID: 7427); Urea (PubChem CID: 1176); Viscosity B-coefficient; Water-structure