| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1184911 | Food Chemistry | 2013 | 6 Pages |
Despite intensive studies regarding the hydration state, experimental investigations have not fully explained the global hydration state. Terahertz (THz) spectroscopy is an emerging technology that has the potential to evaluate global hydration. This is because THz waves are very sensitive to picosecond water dynamics and, as such, effectively measures the state of water that is weakly bound to solute molecules by observing slowed down water dynamics. THz time-domain attenuated total reflection (THz TD-ATR) spectroscopy allowed to determine the complex refractive index of saccharide solutions and to experimentally characterize the global hydration state. Our result indicates the global hydration state is closely related to the number of hydrophilic groups and steric configuration of hydroxyl groups in saccharide molecules. This new tool to investigate the global hydration state will provide new knowledge about water dynamics around solutes that couldn’t have been elucidated with the conventional techniques.
► We determined the complex refractive index of various saccharide solutions in terahertz region. ► The complex refractive index indicates the global hydration state of saccharides. ► Calculated global hydration number is related to the number of hydrophilic groups. ► The hydration number is also influenced by the configuration of hydroxyl groups. ► Our result is possibly able to give new knowledge about taste reception that is related to hydration state.
