COMPARISON BETWEEN 2 METHODS TO MEASURE TRANSLATIONAL DIFFUSION OF A SMALL-MOLECULE AT SUBZERO TEMPERATURE

被引：20

作者：

CHAMPION, D ^{[1
]}

HERVET, H ^{[1
]}

BLOND, G ^{[1
]}

SIMATOS, D ^{[1
]}

机构：

[1] COLL FRANCE,PHYS MAT CONDENSEE LAB,F-75000 PARIS,FRANCE

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1995年 / 43卷 / 11期

关键词：

SUCROSE SOLUTIONS; FRAP; CONCENTRATION PROFILE; DIFFUSION;

D O I：

10.1021/jf00059a022

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The diffusion of a small molecule is one of the determining factors that control evolution in food products during storage at low water content or in the frozen state. The diffusion of a small molecule, fluorescein, in highly viscous media (concentrated sucrose solutions) has been studied, using two tracer techniques: a concentration profile method and fluorescence recovery after photobleaching (FRAP). In the large temperature range studied, from -10 to 20 degrees C, the diffusion coefficients of fluorescein, obtained with the two methods, are similar. FRAP can be used only for transparent samples, but it is a rapid method to determine low diffusion coefficients. The concentration profile method can be used for diffusion experiments in nontransparent samples, containing ice for example.

引用

页码：2887 / 2891

页数：5

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