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

Q4 Engineering Japan Journal of Food Engineering Pub Date : 2023-09-15 DOI:10.11301/jsfe.23631
Yoshiyuki WATANABE, Shuji ADACHI
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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.
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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
在25℃条件下,测定了二乙烯基苯(DVB)含量分别为2,4,6和8%时,钠离子形式的一些糖醇对阳离子交换树脂的表观分布系数Kapp。假设利比醇与钠离子的结合常数B为零,则DVB含量为2,4,6,8 %时钠离子形式树脂的膨胀压力Π分别为3.2,9.4,12.3和25.7 MPa。根据这些Π值和Kapp值,计算出每种糖醇的B值。由于B值与树脂的交联程度无关,因此B值由不同DVB含量的树脂的Kapp得到并取平均值。赤藓糖醇和山梨醇对钠离子的结合亲和力几乎为零。所测糖醇的B值依次为木糖醇b> d-阿拉伯糖醇、l-阿拉伯糖醇b>甘露醇。
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来源期刊
Japan Journal of Food Engineering
Japan Journal of Food Engineering Engineering-Industrial and Manufacturing Engineering
CiteScore
0.50
自引率
0.00%
发文量
7
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.
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