Details

Autor(en) / Beteiligte

• Asghar Jamal, Muhammad
• Naseem, Bushra
• Naz, Sadaf
• Arif, Iqra
• Saeed, Muhammad
• Atiq, Sana

Titel

Thermo-acoustic properties of maltose in aqueous amino acids system

Ist Teil von

• Journal of molecular liquids, 2020-07, Vol.309, p.112932, Article 112932

Ort / Verlag

Elsevier B.V

Erscheinungsjahr

2020

Quelle

Access via ScienceDirect (Elsevier)

Beschreibungen/Notizen

• Sweetness behavior of a carbohydrate namely maltose was studied in the presence of amino acids (L-alanine and L-arginine) in terms of volumetric and acoustic properties of their solutions. Density (ρ) and ultrasonic velocity (μ) of maltose in different concentrations of amino acids solutions were measured at temperatures 293.15 K, 303.15 K and 313.15 K. Calculated volumetric and acoustic parameters such as apparent molar compressibility, specific molar volume and expansibility factor etc. were explored in terms of molecular interactions present in carbohydrate-amino acid solutions. Obtained results of transfer volume of maltose from aqueous to amino acid systems indicated the presence of ion-ion, ion-polar and hydrophobic–hydrophobic interactions in solutions, which was also confirmed from obtained positive values of apparent molar volume and negative values of apparent molar isentropic compressibility. Calculated value of apparent specific volumes i.e. 0.618 cm3g−1 lies in the range of 0.51 cm3g−1 to 0.71cm3g−1 for sweetness response indicated the sweetness behavior of maltose in aqueous amino acids solutions. •Thermo-acoustic study of maltose molecules in the presence of amino acid solutions.•Positive values of transfer molar volume confirmed strong electrostatic interactions among maltose and amino acids.•Apparent specific volume is indicative of sweetness behavior of maltose•Structure making behavior of maltose in amino acids solutions.