6. Glass Forming Ability of ATP and ADP and Their Stability(the 47th Annual Meeting)

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  • KAWAI Kiyoshi
    Department of Food Science and Technology, Tokyo University of Fisheries
  • SUZUKI Toru
    Department of Food Science and Technology, Tokyo University of Fisheries
  • HAGIWARA Tomoaki
    Department of Food Science and Technology, Tokyo University of Fisheries
  • TAKAI Rikuo
    Department of Food Science and Technology, Tokyo University of Fisheries

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Other Title
  • 6. ATP, ADPのガラス形成能と安定性(平成13年度第47回低温生物工学会研究報告)
  • ATP,ADPのガラス形成能と安定性
  • ATP ADP ノ ガラス ケイセイノウ ト アンテイセイ

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The stability of amorphous ATP, ADP and trehalose were examined from enthalpy relaxation process below the Tg by DSC. The enthalpy relaxation amount (ΔH) was obtained from the endothermic peak area on DSC heating curve that was appeared after aging for 2 to 48 hours below the Tg. The ΔH of every sample increased with aging time through the increasing rate showed significant variation depending on the kind of materials and aging temperature. The ΔH vs. aging time relation was analyzed to obtain a mean relaxation time constant τ by using Kohlrausch-Williams-Watts (KWW) equation. Then the aging temperature dependency of the τ was evaluated by Volgel-Fulcher-Tammann (VFT) equation. Judging from the obtained parameters in KWW and VFT equations, the amorphous state for ATP and ADP below Tg was suggested to be more stable than for trehalose and sucrose, and that the temperature dependency of the enthalpy relaxation rate below Tg were found to be non-Arrhenius type.

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