Thermo-acoustic properties of maltose in aqueous amino acids system

Sweetness behavior of a carbohydrate namely maltose was studied in the presence of amino acids (L-alanine and L-arginine) in terms of volumetric and acoustic properties of their solutions. Density (ρ) and ultrasonic velocity (μ) of maltose in different concentrations of amino acids solutions were measured at temperatures 293.15 K, 303.15 K and 313.15 K. Calculated volumetric and acoustic parameters such as apparent molar compressibility, specific molar volume and expansibility factor etc. were explored in terms of molecular interactions present in carbohydrate-amino acid solutions. Obtained results of transfer volume of maltose from aqueous to amino acid systems indicated the presence of ion-ion, ion-polar and hydrophobic–hydrophobic interactions in solutions, which was also confirmed from obtained positive values of apparent molar volume and negative values of apparent molar isentropic compressibility. Calculated value of apparent specific volumes i.e. 0.618 cm³g⁻¹ lies in the range of 0.51 cm³g⁻¹ to 0.71cm³g⁻¹ for sweetness response indicated the sweetness behavior of maltose in aqueous amino acids solutions.