Crystallization and strength analysis of amorphous maltose and maltose/whey protein isolate mixtures
Autor: | Tingting Cui, Fanghui Fan, Yaowen Wu, Wanling Huang |
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Rok vydání: | 2020 |
Předmět: |
Water activity
030309 nutrition & dietetics Starch law.invention Whey protein isolate 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology X-Ray Diffraction law Phase (matter) Animals Transition Temperature Crystallization Maltose 0303 health sciences Nutrition and Dietetics biology Calorimetry Differential Scanning 04 agricultural and veterinary sciences 040401 food science Amorphous solid Whey Proteins chemistry Chemical engineering biology.protein Cattle Glass transition Agronomy and Crop Science Food Science Biotechnology |
Zdroj: | Journal of the science of food and agricultureREFERENCES. 101(6) |
ISSN: | 1097-0010 |
Popis: | BACKGROUND Maltose is an essential derivative of starch. To understand the processability and stability of maltose-containing foods, material characterization of the phase and state transition from its amorphous state is required. Although the crystallization of amorphous maltose is well understood, few studies have reported the relationship between the crystallization and the glass transition temperature (Tg )-related molecular mobility. In this study, water sorption, crystallization, Tg -related α-relaxation, and the corresponding time factor for amorphous maltose and maltose / whey protein isolate (WPI) mixtures are measured at various water activity (aw ) levels and 25 °C. RESULTS The water-additive principle for maltose / WPI mixtures was observed at aw ≤ 0.440 at the molecular level, whereas the crystallization of amorphous maltose occurred at high aw values (≥0.534). The crystal formation and crystallization kinetics of amorphous maltose were affected by water and WPI at aw ≥ 0.534 and 25 °C, as determined by X-ray diffraction. The relationship between Tg and the water content was fitted by the Gordon-Taylor model, and its constant showed a compositional dependence for the maltose / WPI mixtures. The α-relaxation temperature of the amorphous samples decreased due to water plasticization, but increased with an increase in the WPI quantity. The Strength (S) value for amorphous maltose, which was a quantitative estimate of the compositional effects on molecular mobility, was based on the William-Landel-Ferry (WLF) equation. CONCLUSION The S concept exhibits considerable potential for application in controlling the crystallization of amorphous maltose and improving the processability and stability of maltose-containing foods. © 2020 Society of Chemical Industry. |
Databáze: | OpenAIRE |
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