States of water vs. temperature in differently hydrated kefir grains

  • V. M. Gun'ko Chuiko Institute of Surface Chemistry of National Academy of Sciences of Ukraine
  • V. V. Turov Chuiko Institute of Surface Chemistry of National Academy of Sciences of Ukraine
  • T. V. Krupska Chuiko Institute of Surface Chemistry of National Academy of Sciences of Ukraine
  • A. P. Golovan Chuiko Institute of Surface Chemistry of National Academy of Sciences of Ukraine
  • E. M. Pakhlov Chuiko Institute of Surface Chemistry of National Academy of Sciences of Ukraine
  • M. D. Tsapko Taras Shevchenko National University of Kyiv
  • J. Skubiszewska-Zięba Maria Curie-Skłodowska University
  • B. Charmas Maria Curie-Skłodowska University
DOI: https://doi.org/10.15407/hftp07.01.086
Keywords: kefir grains, weakly associated and strongly associated water

Abstract

Kefir grains (KG) were studied using low-temperature 1H NMR spectroscopy, DSC, and thermogravimetry to analyse the influence of the hydration degree on the properties of water bound in KG, as well as effects of dispersion media (air, weakly polar CDCl3, CDCl3 + F3CCOOD) and temperature. An increase in water content added to dried KG results in changes in water structure and supramolecular organisation in bacteria, low- and high-molecular components of KG. Five types of water are observed in KG: (i) weakly associated water characterised by a low value of the chemical shift of proton resonance dH = 1–2 ppm; (ii) strongly associated water at dH  = 4–5.5 ppm (similar to that of bulk water), (iii) weakly bound water frozen at 265 K < T < 273 K; (iv) strongly bound water frozen at 200 K < T < 265 K; and (v) bulk water, which does not directly interact with bacteria, cells, and macromolecules. NMR cryoporometry and thermoporometry based on both DSC and thermogravimetry give close results and show detailed changes in intracellular and extracellular organisations of water and other low-molecular weight compounds due to hydration/dehydration, addition of weakly polar (CDCl3) or strongly polar (F3CCOOD) compounds, heating or freezing.

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How to Cite
GUN’KO, V. M.; TUROV, V. V.; KRUPSKA, T. V.; GOLOVAN, A. P.; PAKHLOV, E. M.; TSAPKO, M. D.; SKUBISZEWSKA-ZIĘBA, J.; CHARMAS, B. States of water vs. temperature in differently hydrated kefir grains. Chemistry, Physics and Technology of Surface, v. 7, n. 1, p. 86-96, 11.
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Vol. 7 No. 1 (2016): Chemistry, Physics and Technology of Surface / Himia, Fizika ta Tehnologia Poverhni
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