Interactions in saccharide/cation/water systems: Insights from density functional theory

Johanne Teychené (1) , Hélène Roux De-Balmann (2) , Laurent Maron (3) , Sylvain Galier (2)

1 TBI - Toulouse Biotechnology Institute
2 LGC - Laboratoire de Génie Chimique
3 LPCNO - Laboratoire de physique et chimie des nano-objets

Interactions between saccharides and ions in aqueous solutions are of great importance in many fields (chemistry, physico-chemistry, biology, food industries). Thus, this work proposes to develop a methodology dealing with the characterization and the understanding of interactions between saccharides and cations in presence of water molecules, by a quantum mechanics approach. In the first part, the saccharide hydration properties (xylose, glucose, sucrose) in pure water are determined. Results show that the saccharide coordination numbers, as well as the saccharides hydration enthalpy, increase with the saccharide hydrophilic group number. In the second part, the influence of cations on saccharides hydration properties, and inversely, is evaluated. In saccharide/cation/water systems, the decrease in hydration enthalpy of cations and saccharides shows that both species are dehydrated and that saccharide dehydration depends on the nature of the cation. The dehydration sequence of saccharides was explained from the study of saccharide/cation interactions.

Mots clés: Hydration; Saccharide; Ions; DFT

Domaines: Génie chimique; Biotechnologie; Génie des procédés

Johanne Teychené, Hélène Roux De-Balmann, Laurent Maron, Sylvain Galier. Interactions in saccharide/cation/water systems: Insights from density functional theory. Food Chemistry, 2020, 327, pp.127054. ⟨10.1016/j.foodchem.2020.127054⟩. ⟨hal-02747033⟩