“…It could be argued that the absorbance in the MAX set is always greater than that of the MIN samples at 280 nm; however, because the absorbance values are not identical at the start of the run, this is likely to be from another cause of systematic error; shifting all of the MAX data by the difference between the t = 0 h samples would result in all of the error bars of both sets of data to overlap. While there may be no significant differences between the data sets, they do provide further spectroscopic data on the Maillard reaction proceeding in the glassy state, which confirms previous reports ( 1 , − . 5 Absorbance of the samples in 1:3 ethanol:water solution as a function of reaction time at 65 °C, normalized to 2 mg mL -1 total concentration of mixture.…”
Section: Resultssupporting
confidence: 89%
“…In addition, in glassy carbohydrate mixtures, the diffusion of relatively small molecules can be more rapid than would be expected. Several studies have shown that chemical reactions may not be arrested in the glassy state and may still proceed to a measurable extent ( − ). The phenomenon is relevant to practical problems of food preservation, for example, the storage of skim milk and whey protein powders ( , ), and, more generally, in bioprocessing to the dry heat antiviral treatment of proteins for biomedical applications ( − ).…”
To test whether the extent of physical aging affected the reaction rate, Maillard reaction kinetics were studied in glassy model preservation systems subjected to two different thermal histories. The glass transition temperature and physical aging of the matrix were determined using differential scanning calorimetry, and the normalized heat capacities were modeled using the Tool-Narayanaswamy-Moynihan approach. Samples prepared using the different thermal histories initially had different degrees of aging, but these were practically indistinguishable after 10 h under the reaction conditions (65 degrees C); the samples underwent rapid structural relaxation at that temperature. The reaction of glucose and lysine in an amorphous trehalose/sucrose matrix was followed using spectrophotometric and chromatographic analysis. A difference in reaction rate could only be distinguished in the rate of consumption of glucose, which was approximately 20% faster in the minimally aged matrix; no significant differences were seen in any other indicator of reaction.
“…It could be argued that the absorbance in the MAX set is always greater than that of the MIN samples at 280 nm; however, because the absorbance values are not identical at the start of the run, this is likely to be from another cause of systematic error; shifting all of the MAX data by the difference between the t = 0 h samples would result in all of the error bars of both sets of data to overlap. While there may be no significant differences between the data sets, they do provide further spectroscopic data on the Maillard reaction proceeding in the glassy state, which confirms previous reports ( 1 , − . 5 Absorbance of the samples in 1:3 ethanol:water solution as a function of reaction time at 65 °C, normalized to 2 mg mL -1 total concentration of mixture.…”
Section: Resultssupporting
confidence: 89%
“…In addition, in glassy carbohydrate mixtures, the diffusion of relatively small molecules can be more rapid than would be expected. Several studies have shown that chemical reactions may not be arrested in the glassy state and may still proceed to a measurable extent ( − ). The phenomenon is relevant to practical problems of food preservation, for example, the storage of skim milk and whey protein powders ( , ), and, more generally, in bioprocessing to the dry heat antiviral treatment of proteins for biomedical applications ( − ).…”
To test whether the extent of physical aging affected the reaction rate, Maillard reaction kinetics were studied in glassy model preservation systems subjected to two different thermal histories. The glass transition temperature and physical aging of the matrix were determined using differential scanning calorimetry, and the normalized heat capacities were modeled using the Tool-Narayanaswamy-Moynihan approach. Samples prepared using the different thermal histories initially had different degrees of aging, but these were practically indistinguishable after 10 h under the reaction conditions (65 degrees C); the samples underwent rapid structural relaxation at that temperature. The reaction of glucose and lysine in an amorphous trehalose/sucrose matrix was followed using spectrophotometric and chromatographic analysis. A difference in reaction rate could only be distinguished in the rate of consumption of glucose, which was approximately 20% faster in the minimally aged matrix; no significant differences were seen in any other indicator of reaction.
“…A non-enzymatic browning reaction, which is a chemical reaction between carbonyl compounds (for example, reducing sugar such as maltose and lactose) and amino compounds, results in the formation of browning pigments. It is known that the progress of a non-enzymatic browning reaction causes destabilization of a protein (9,19), and that this reaction can progress even at a temperature much lower than T g within an hour to a day (42,43). In the fully dried trehalose and sucrose formulations which exhibited no browning change, there was a gradual loss of the relative LDH activity at the storage temperature of 60-C.…”
Section: Ldh Activity Of Freeze-dried Formulations Stored Under Variomentioning
Taking the storage stability of freeze-dried proteins under the various conditions (temperature and RH) into consideration, trehalose is better suited as the stabilizer than other disaccharides.
“…Low-MW carbohydrates may be more efficient in immobilizing the peptides in their glassy structure. High-MW carbohydrate excipients, however, are prone to molecular steric hindrance (Kawai, Hagiwara, Takai, & Suzuki, 2004). As a result, maltodextrin may not be as efficient as lactose in stabilizing the antioxidant capacity of MPH during freeze-drying.…”
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