Water sorption and plasticization of an amorphous galacto-oligosaccharide mixture

• Type: Article in International Scientific Journal
• Date: 2011

Authors

Duarte P M Torres (Author) FCNAUP; Margarida Bastos (Author) FCUP; Maria Pilar Goncalves (Author) FEUP; Jose A Teixeira (Author) Other; Ligia R Rodrigues (Author) Other

Journal

Title: Carbohydrate Polymers

Vol. 83 No. 2

Pages: 831-835

ISSN: 0144-8617

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 23 Citations

ISI Web of Science

Scopus - 22 Citations

Scientific classification

FOS: Natural sciences > Chemical sciences

CORDIS: Physical sciences > Chemistry > Applied chemistry > Food chemistry

Other information

Authenticus ID: P-002-VW1

DOI: 10.1016/j.carbpol.2010.08.063

Abstract (EN): Food-grade galacto-oligosaccharides (GOS) are commercially available as transparent syrups or dried powders Food powders can be found in an amorphous metastable state which is very sensitive to changes in temperature and moisture content In this work the impact of water content on thermal behavior and relative humidity on water sorption behavior of amorphous GOS powders were studied Results from differential scanning calorimetry (DSC) and sorption Isotherms suggest that GOS mixture studied with high content of oligosaccharides has low ability to crystallize A dramatic decrease in the stability of GOS powders occurred above critical water content (12-14 g/100g) and corresponding critical water activity (0 55-0 62) Above these conditions GOS powder lost its amorphous character collapsed and shrank as the powder became a transparent solution-like material The knowledge about the physicochemical changes acquired during the present study should be used to a proper control of processing and storage conditions to achieve and maintain optimum powder quality with desired properties

Language: English

Type (Professor's evaluation): Scientific

Notes: <a href="http://gateway.isiknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=Alerting&SrcApp=Alerting&DestApp=WOS&DestLinkType=FullRecord&KeyUT=000285437000071 ">Indexado na Web of Science</a>

No. of pages: 5