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Measurement of the Water Relaxation Time of \({\upvarepsilon }\)-Polylysine Aqueous Solutions

  • Ryo ShirakashiEmail author
  • Yuki Amano
  • Jun Yamada
Asian Thermophysical Properties Conference Papers
  • 94 Downloads
Part of the following topical collections:
  1. Asian Thermophysical Properties Conference Papers

Abstract

\({\upvarepsilon }\)-Polylysine is an effective food preservative. In this paper, the \({\upbeta }\)-relaxation time of \({\upvarepsilon }\)-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 \(0\,^{\circ }\hbox {C}\) to \(25\,^{\circ }\hbox {C}\) 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 \({\upbeta }\)-relaxation time, longer than that of pure water. This result represents that \({\upvarepsilon }\)-polylysine suppresses the molecular kinetics of water. It is also found that the \({\upbeta }\)-relaxation time of an \({\upvarepsilon }\)-polylysine solution that contained more than 35 wt% water showed a typical Arrhenius plot in the temperature range from \(0\,^{\circ }\hbox {C}\) to \(25\,^{\circ }\hbox {C}\). The activation energy of each sample depends on the water content ratio of the sample. As indicated by its long \({\upbeta }\)-relaxation time, \({\upvarepsilon }\)-polylysine is expected to possess high abilities of suppressing freezing and ice coarsening.

Keywords

Arrhenius plot Dielectric spectroscopy Ice formation \({\upvarepsilon }\)-Polylysine Relaxation time of water 

Notes

Acknowledgements

We are grateful to Prof. T. Suzuki (Tokyo University of Marine Science and Technology) for supporting a part of our measurement instrument.

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Copyright information

© Springer Science+Business Media New York 2017

Authors and Affiliations

  1. 1.Institute of Industrial ScienceThe University of TokyoTokyoJapan
  2. 2.Department of Mechanical EngineeringShibaura Institute of TechnologyTokyoJapan

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