Having a closer look on the well-known interaction of sucrose with water

Date

2022-06-07

Author

Güner, Selen
Shipman, Angela
Martin, James
Gracz, Hanna
Morgan, David
Öztop, Halil Mecit
Şümnü, Servet Gülüm
Lucia, Lucian
Lavoine, Nathalie

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Having been crystallized and commercialized years ago; sucrose properties, functionality and the interaction are well studied in the literature. Sucrose have many unique properties that make it desirable to be used as thickening agent, plasticizer, preservative, sweetener, absorber, cryo-protector…etc.. The relation between hydrophilic sucrose and water looks like simple, however intramolecular interactions make it much more complex when the concentration exceed 40-60% (w/w). In this study, high resolution 1H NMR Spectroscopy was used to understand the behavior of sucrose molecules forming multiple clusters in different sizes in water. Saturated solutions at increasing amounts of sucrose precipitates at the bottom were prepared beyond solubility point at the studied temperature. Water peak showed a shoulder like behavior on the left-hand side of the spectrum. The shoulder was resolved and peaks were interpreted with the interaction of OH groups by intramolecular bonding of sucrose. The amount of precipitate that was not solubilized in the solvent was hypothesized to affect the amount of the clusters formed in the aqueous solution. Hydration cells around the sucrose affected the translational dynamics and the amount of hydroxyl groups changed with concentration. The nature of hydrogen bonding between water and sucrose was elaborated through the hydroxyl groups and the chemical shifts.

URI

https://hdl.handle.net/11511/107200

Collections

Department of Food Engineering, Conference / Seminar