Measurement of the Water Relaxation Time of ε -Polylysine Aqueous Solutions

Ryo Shirakashi, Yuki Amano, Jun Yamada

Research output: Research - peer-reviewArticle

Abstract

ε -Polylysine is an effective food preservative. In this paper, the β -relaxation time of ε -polylysine aqueous solutions, which represents the rotational speed of a single water molecule, was measured by broadband dielectric spectroscopy at various temperatures and concentrations. The broadband dielectric spectrum of each sample containing water ranging from 35 wt% to 75 wt% at temperatures ranging from 0∘C to 25∘C was measured using a co-axial semirigid cable probe. The measured dielectric spectra of the samples were composed of several Debye relaxation peaks, including a shortest single molecular rotational relaxation time of water, the β -relaxation time, longer than that of pure water. This result represents that ε -polylysine suppresses the molecular kinetics of water. It is also found that the β -relaxation time of an ε -polylysine solution that contained more than 35 wt% water showed a typical Arrhenius plot in the temperature range from 0∘C to 25∘C. The activation energy of each sample depends on the water content ratio of the sample. As indicated by its long β -relaxation time, ε -polylysine is expected to possess high abilities of suppressing freezing and ice coarsening.

LanguageEnglish
Article number75
JournalInternational Journal of Thermophysics
Volume38
Issue number5
DOIs
StatePublished - 2017 May 1

Fingerprint

relaxation time
aqueous solutions
water
temperature
broadband
preservatives
coaxial cables
food
freezing
moisture content
ice
plots
activation energy
probes
kinetics
spectroscopy
molecules

Keywords

  • Arrhenius plot
  • Dielectric spectroscopy
  • Ice formation
  • Relaxation time of water
  • ε -Polylysine

ASJC Scopus subject areas

  • Condensed Matter Physics

Cite this

Measurement of the Water Relaxation Time of ε -Polylysine Aqueous Solutions. / Shirakashi, Ryo; Amano, Yuki; Yamada, Jun.

In: International Journal of Thermophysics, Vol. 38, No. 5, 75, 01.05.2017.

Research output: Research - peer-reviewArticle

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