Additivity of water sorption, alpha-relaxations and crystallization inhibition in lactose–maltodextrin systems

Potes, Naritchaya; Kerry, Joseph P.; Roos, Yrjö H.

doi:10.1016/j.carbpol.2012.03.061

Cited by 59 publications

(64 citation statements)

References 37 publications

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“…Evacuated desiccators in incubators (Series 6000, Termaks, Bergea, Norway) were stored at 25°C, 35°C and 45°C, respectively. Vials with samples were weighted to monitor water sorption at 0, 3, 6, 9, 12 and 24 h followed by 24 h intervals up to 240 h, respectively (Jouppila & Roos, 1994a;Potes et al, 2012). Lactose crystallization was monitored from loss of sorbed water during storage over Mg(NO 3 ) 2 , NaNO 2 and NaCl at various storage temperatures (Potes et al, 2012).…”

Section: Water Sorption and Lactose Crystallizationmentioning

confidence: 99%

“…Previous studies showed that crystallization of amorphous sugars could be delayed by the presence of other sugars or impurities, i.e. starch (Iglesias & Chirife, 1978), corn syrup solids (Gabarra & Hartel, 1998), trehalose (Mazzobre, Soto, Aguilera, & Buera, 2001), proteins (Sillick & Gregson, 2009), and maltodextrins (Potes, Kerry, & Roos, 2012).…”

Section: Introductionmentioning

confidence: 99%

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X-ray diffraction analysis of lactose crystallization in freeze-dried lactose–whey protein systems

Fan

Roos

2015

Food Research International

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Section: Water Sorption and Lactose Crystallizationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

X-ray diffraction analysis of lactose crystallization in freeze-dried lactose–whey protein systems

Fan

Roos

2015

Food Research International

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“…Actually, disaccharides combined with long chain maltopolymers (e.g., maltodextrin or starch) are widespread as glass formers in food industry. Minor effects are instead observed either in dextrin combined with polymers or with mixed chain dextrins, as short chain dextrins cannot diffuse in the matrix formed by long chain ones [65].…”

Section: Disaccharides and Polysaccharides: Specific Vs Aspecific Matmentioning

confidence: 99%

Proteins in Saccharides Matrices and the Trehalose Peculiarity: Biochemical and Biophysical Properties

Cordone¹,

Cupane²,

Emanuele

et al. 2015

COC

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Immobilization of proteins and other biomolecules in saccharide matrices leads to a series of peculiar properties that are relevant from the point of view of both biochemistry and biophysics, and have important implications on related fields such as food industry, pharmaceutics, and medicine. In the last years, the properties of biomolecules embedded into glassy matrices and/or highly concentrated solutions of saccharides have been thoroughly investigated, at the molecular level, through in vivo, in vitro, and in silico studies. These systems show an outstanding ability to protect biostructures against stress conditions; various mechanisms appear to be at the basis of such bioprotection, that in the case of some sugars (in particular trehalose) is peculiarly effective.Here we review recent results obtained in our and other laboratories on ternary protein-sugar-water systems that have been typically studied in wide ranges of water content and temperature. Data from a large set of complementary experimental techniques provide a consistent description of structural, dynamical and functional properties of these systems, from atomistic to thermodynamic level.In the emerging picture, the stabilizing effect induced on the encapsulated systems might be attributed to a strong biomolecule-matrix coupling, mediated by extended hydrogen-bond networks, whose specific properties are determined by the saccharide composition and structure, and depend on water content.

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“…The T g values decreased with increasing storage time in the range of 0.33-0.65 a w before showing lactose crystallisation (Table 2), which showed typical water plasticization of amorphous materials (Haque & Roos, 2004a, 2004bJouppila et al, 1997;Potes et al, 2012;Zhou & Roos, 2011). Moreover, the T g values of lactose decreased when the storage RH was increased.…”

Section: Glass Transitionmentioning

confidence: 86%

“…In addition, since the presence of high molecular weight protein or carbohydrate in the amorphous lactose-based systems could increase diffusion distance (Potes, Kerry, & Roos, 2012;Silalai & Roos, 2010, the ratios of low molecular weight compounds in encapsulation systems could affect the properties of whey protein-based systems. Furthermore, water is a highly efficient plasticizer of carbohydrates and the glass transition temperature of an amorphous carbohydrate matrix decreases strongly with increasing water content (Jouppila, Kansikas, & Roos, 1997;Jouppila & Roos, 1994;Partanen et al, 2008;Velasco, Holgado, Dobarganes, & Márquez-Ruiz, 2009;Zhou & Roos, 2012).…”

Section: Introductionmentioning

confidence: 99%

Flavor release from spray-dried amorphous matrix: Effect of lactose content and water plasticization

Roos

Miao

2016

Food Research International

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Glass-forming carbohydrates are widely used as matrix for encapsulation of nutrients and bioactive compounds. In this study, encapsulation systems with lactose/whey protein isolate (WPI) mixtures (4:1, 1:1, and 1:4), or WPI as wall materials and ethyl butyrate as core material were prepared by spray drying. The effects of lactose content and water plasticization on encapsulation efficiency and flavor release were investigated. Wall material consisting of lactose/WPI (4:1) mixture had significantly (P b 0.05) higher encapsulation efficiency. The flavor retention in powders did not have significant decrease with equilibration at 0.33 a w , while it was dramatically decreased at 0.54 a w and 0.65 a w as a result of lactose crystallisation. Mechanical property study showed that the molecular mobility and free volume of encapsulation systems with higher lactose content increased more significantly with increasing water content, which accelerated the diffusion of flavor molecules. Those results may use in the assessment of protection and release characteristics of flavor components in formulated systems.

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Additivity of water sorption, alpha-relaxations and crystallization inhibition in lactose–maltodextrin systems

Cited by 59 publications

References 37 publications

X-ray diffraction analysis of lactose crystallization in freeze-dried lactose–whey protein systems

X-ray diffraction analysis of lactose crystallization in freeze-dried lactose–whey protein systems

Proteins in Saccharides Matrices and the Trehalose Peculiarity: Biochemical and Biophysical Properties

Flavor release from spray-dried amorphous matrix: Effect of lactose content and water plasticization

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