{"title":"用不同交联阳离子交换树脂的表观分布系数估算糖醇与钠离子的结合常数","authors":"Yoshiyuki WATANABE, Shuji ADACHI","doi":"10.11301/jsfe.23631","DOIUrl":null,"url":null,"abstract":"The apparent distribution coefficients, Kapp, of some sugar alcohols to cation-exchange resins in the sodium-ion form and with divinylbenzene (DVB) contents of 2, 4, 6, and 8% were measured at 25ºC. Assuming that the binding constant, B, of ribitol to sodium ion was zero, the swelling pressures, Π, of the resins in sodium-ion form with DVB contents of 2, 4, 6, and 8% were estimated to be 3.2, 9.4, 12.3, and 25.7 MPa, respectively. From these Π values and Kapp values, the B values of each sugar alcohol were calculated. Because the B value is independent of the degree of cross-linking of the resin, the B values were obtained from the Kapp for resins with different DVB contents and were averaged. Erythritol and sorbitol had almost zero binding affinity to sodium ion. Among the tested sugar alcohols, the B values were in the order of xylitol > d-arabitol, l-arabitol > mannitol.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":"27 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Estimation of the Binding Constant of Sugar Alcohol to Sodium Ion by Using Its Apparent Distribution Coefficients to Cation-exchange Resins with Different Cross-linkages\",\"authors\":\"Yoshiyuki WATANABE, Shuji ADACHI\",\"doi\":\"10.11301/jsfe.23631\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The apparent distribution coefficients, Kapp, of some sugar alcohols to cation-exchange resins in the sodium-ion form and with divinylbenzene (DVB) contents of 2, 4, 6, and 8% were measured at 25ºC. Assuming that the binding constant, B, of ribitol to sodium ion was zero, the swelling pressures, Π, of the resins in sodium-ion form with DVB contents of 2, 4, 6, and 8% were estimated to be 3.2, 9.4, 12.3, and 25.7 MPa, respectively. From these Π values and Kapp values, the B values of each sugar alcohol were calculated. Because the B value is independent of the degree of cross-linking of the resin, the B values were obtained from the Kapp for resins with different DVB contents and were averaged. Erythritol and sorbitol had almost zero binding affinity to sodium ion. Among the tested sugar alcohols, the B values were in the order of xylitol > d-arabitol, l-arabitol > mannitol.\",\"PeriodicalId\":39399,\"journal\":{\"name\":\"Japan Journal of Food Engineering\",\"volume\":\"27 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-09-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Japan Journal of Food Engineering\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.11301/jsfe.23631\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Engineering\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Japan Journal of Food Engineering","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11301/jsfe.23631","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Engineering","Score":null,"Total":0}
Estimation of the Binding Constant of Sugar Alcohol to Sodium Ion by Using Its Apparent Distribution Coefficients to Cation-exchange Resins with Different Cross-linkages
The apparent distribution coefficients, Kapp, of some sugar alcohols to cation-exchange resins in the sodium-ion form and with divinylbenzene (DVB) contents of 2, 4, 6, and 8% were measured at 25ºC. Assuming that the binding constant, B, of ribitol to sodium ion was zero, the swelling pressures, Π, of the resins in sodium-ion form with DVB contents of 2, 4, 6, and 8% were estimated to be 3.2, 9.4, 12.3, and 25.7 MPa, respectively. From these Π values and Kapp values, the B values of each sugar alcohol were calculated. Because the B value is independent of the degree of cross-linking of the resin, the B values were obtained from the Kapp for resins with different DVB contents and were averaged. Erythritol and sorbitol had almost zero binding affinity to sodium ion. Among the tested sugar alcohols, the B values were in the order of xylitol > d-arabitol, l-arabitol > mannitol.
期刊介绍:
The Japan Society for Food Engineering (the Society) publishes "Japan Journal of Food Engineering (the Journal)" to convey and disseminate information regarding food engineering and related areas to all members of the Society as an important part of its activities. The Journal is published with an aim of gaining wide recognition as a periodical pertaining to food engineering and related areas.