Thermal properties of freezing bound water restrained by polysaccharides

Tatsuko Hatakeyama, Masaru Tanaka, Hyoe Hatakeyama

Research output: Contribution to journalReview article

33 Citations (Scopus)

Abstract

This review focuses on the thermal properties of bound water restrained by various kinds of polysaccharides and several synthetic polymers. The characteristic features of freezing bound water which is closely related with biocompatibility of polymers are summarized based on results obtained by differential scanning calorimetry. Glass transition, cold crystallization and melting of water-polysaccharide systems were observed. Three kinds of water, non-freezing, freezing bound and free water, were quantified from the enthalpy of melting of water in the system. Freezing bound water restrained by polysaccharides is in a metastable state. The equilibrium melting temperature of freezing bound water is lower than 0°C and the temperature decreases with decreasing water content. Nucleation and growth rate of freezing bound water were calculated from isothermal crystallization and the values were compared with those of free water.

Original languageEnglish
Pages (from-to)1865-1875
Number of pages11
JournalJournal of Biomaterials Science, Polymer Edition
Volume21
Issue number14
DOIs
Publication statusPublished - Oct 1 2010
Externally publishedYes

Fingerprint

Polysaccharides
Freezing
Thermodynamic properties
Hot Temperature
Water
Crystallization
Polymers
Melting
Temperature
Differential Scanning Calorimetry
Biocompatibility
Water content
Melting point
Glass transition
Differential scanning calorimetry
Enthalpy
Glass
Nucleation

All Science Journal Classification (ASJC) codes

  • Biophysics
  • Bioengineering
  • Biomaterials
  • Biomedical Engineering

Cite this

Thermal properties of freezing bound water restrained by polysaccharides. / Hatakeyama, Tatsuko; Tanaka, Masaru; Hatakeyama, Hyoe.

In: Journal of Biomaterials Science, Polymer Edition, Vol. 21, No. 14, 01.10.2010, p. 1865-1875.

Research output: Contribution to journalReview article

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