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Characterization of Physical and Mechanical Properties of Miscible Lactose‐Sugars Systems
- Li, Runjing, Roos, Yrjö H., Miao, Song
- Journal of food science 2017 v.82 no.9 pp. 2105-2112
- crystallization, glass transition, glass transition temperature, glucose, lactose, maltose, mechanical properties, particle size, sorption, spray drying, sucrose, syrups, trehalose
- Lactose‐sugars systems were produced by spray drying. They were lactose, lactose–glucose (4:1) mixtures, lactose–maltose (4:1) mixtures, lactose–sucrose (4:1) mixtures, lactose–trehalose (4:1) mixtures, and lactose–corn syrup solids (CSS) (4:1) mixtures. The physical characteristics, water sorption behavior, glass transition, and mechanical properties of miscible lactose‐sugars systems were investigated. Lactose–glucose mixtures had larger particle size than other lactose‐sugars systems after spray drying. The presence of glucose or sucrose in lactose‐sugars mixtures decreased the glass transition temperatures of amorphous systems, while the presence of maltose and trehalose had only minor impact on the glass transition temperatures. Moreover, glucose accelerated the crystallization of amorphous system at 0.44 aw, but its presence delayed the loss of sorbed water at higher water activities (≥0.54 aw). Mechanical property study indicated that glucose and sucrose in amorphous system could result in an increase of molecular mobility, while the presence of CSS could decrease the free volume and maintain the stiffness of the miscible systems.