The melting properties of D-α-glucose, D-β-fructose, D-sucrose, D-α-galactose, and D-α-xylose and their solubility in water: A revision

Abstract Saccharides are still commonly isolated from biological feedstock by crystallization aqueous solutions. Precise thermodynamic data on solubility essential to optimize the downstream process. Solubility modeling, in turn, requires knowledge of melting properties. In first part this work, following our previous work amino acids and peptides, D-α-glucose, D-β-fructose, D-sucrose, D-α-galactose, D-α-xylose were investigated with Fast Scanning Calorimetry (FSC) a wide scanning rate range (2000 K·s −1 10000 ). Using experimental properties saccharides FSC allowed successfully modeling for D-sucrose D-α-galactose equation state PC-SAFT. This provides cross-validation measurement methods determine accurate FSC. Unexpectedly, temperatures, extrapolated zero rates thermal lag correction, higher than results determined DSC available literature data. To clarify inconsistency, measurements towards low 1 (D-α-glucose, D-sucrose) overlapping combined. At below 1000 , followed consistent non-linear trend, observed both order understand decrease apparent temperatures decreasing heating rate, endothermic peaks terms isoconversional kinetics. The activation energies dependency region $$300<{E}_{A}< 600 {\text{kJ}}\bullet {\text{mo}}{\text{l}}^{-1}$$ 300 < E A 600 kJ ∙ mol - 1 . These values enthalpy sublimation indicating that behavior does not have physical nature but attributes chemical processes corresponding decomposition molecular compounds within crystal lattice before melting. reported literature, conventional such as DSC, lead inaccurate due these biomolecules at rates. addition, lower coincide range, further validating accuracy reliable thermally labile biomolecules. considered correct equilibrium properties, which influenced any processes. combination PC-SAFT opens door model solid decompose