Solvent Sharing Models for Non-Interacting Solute Molecules: The Case of Glucose and Trehalose Water Solutions

Broadband dielectric spectroscopy of glucose aqueous solution: Analysis of the hydration state and the hydrogen bond network

“…6 More specifically, the presence of uniformly distributed OH groups on the glucose surface can be hypothesized to facilitate the accommodation of solute molecules in the water HB network, due to the small perturbation on the surrounding water's structure. 54 The hydration number of the present study at C → 0, n 0 hyd = 21.0 ± 0.7 per a glucose solute, is much larger than that determined from ultrasound (3.5 and 8.4) 66,67 and calorimetric studies (5.0). 68 This discrepancy can be attributed to a different definition of hydrated water.…”

“…with a hydrodynamic radius r = 3.41 Å for glucose 54 with a macroscopic viscosity η and thermal energy K B T. The viscosity η of the aqueous samples was measured by an oscillating type viscosity meter SV-10 (A&D, Ltd.). τ β values used in the fitting procedure are shown in the inset in Figure 3, showing an exponential increment attributed solely to the viscosity η.…”

“…From the best-fitted Φ hyd , it was concluded that up to 50 water molecules could be perturbed by a glucose solute, 69 which is noticeably larger than our result (n 0 hyd ≈ 21). Considering the first hydration layer of glucose can accommodate a maximum of approximately 35 water molecules, 54 the authors speculated that the hydration effect of glucose reaches the second hydration shell (described as a "long-range" hydration effect). 32,33 This might be probably because the dipolar dynamics at the sub-picosecond vibrational motions is more sensitive to minor dynamical perturbation of hydrated water than picosecond reorientational motion.…”

Gels: model systems for soft matter food physics

“…However, only the agarose is the cross-link forming hydrocolloid and is thus responsible for the solid character of the gel. Agarose defines the number of cross-links on 76 Food physics and material science the molecular level during gelation, which has to take place in the presence of the other components. The additions by xanthan and alginate modify the fixed agarose matrix due to their different chain flexibility and jamming properties accordingly.…”

“…The number of water molecules in the co-sphere is in proportion to the number of OH groups in the sugar molecules, and the e-OH groups are able to interact with water in a manner which forms a long-lived hydration structure, since they match the unperturbed water lattice [75]. The special linkage of the two glucose rings in the trehalose molecule provides solely equatorial arranged OH groups, which facilitates the accommodation of solute molecules within the H-bond network due to the small perturbation induced on surrounding water molecules and leads to a higher hydration number for trehalose [74,76], resulting in bigger hydration shells. Nishinari and Watase [77] and Watase Moduli of the mixed gels with different sucrose and trehalose.…”