Effect of composition and drying method on glass transition temperature, water sorption characteristics and surface morphology of newly designed β-lactoglobulin-retinyl palmitate-disaccharides systemsReport as inadecuate




Effect of composition and drying method on glass transition temperature, water sorption characteristics and surface morphology of newly designed β-lactoglobulin-retinyl palmitate-disaccharides systems - Download this document for free, or read online. Document in PDF available to download.

Journal of Thermal Analysis and Calorimetry

pp 1–9

First Online: 19 April 2017Received: 30 November 2016Accepted: 06 April 2017DOI: 10.1007-s10973-017-6392-3

Cite this article as: Górska, A., Szulc, K., Ostrowska-Ligęza, E. et al. J Therm Anal Calorim 2017. doi:10.1007-s10973-017-6392-3

Abstract

In the study, MDSC method was used to evaluate thermal properties of β-lactoglobulin–retinyl palmitate products enriched in disaccharides. Additionally, sorption behavior of powders was determined to define their stability. The obtained powders were also examined and visualized with scanning electron microscopy to find the relationship between food processing conditions and morphological changes in products. For the samples tested, a single glass transition was observed. The results have shown the impact of the composition of studied samples on the glass transition temperatures. The carbohydrate- β-lactoglobulin systems were characterized by higher Tg values than disaccharides alone. At low water activity, all powdered complexes showed typical sorption behavior of food systems with the sigmoidal shape of the curve. The present study has shown that spray-dried and freeze-dried powdered products with lactose or trehalose have different time-dependent crystallization behavior. Trehalose as a carbohydrate component of samples, in comparison with lactose, delayed the occurrence of crystallization. The obtained images presented the dependence of the shape of the particles on the drying method used. Spray-dried powders were characterized by a spherical or close to spherical structure with the surface of larger particles often deformed. In the case of freeze-dried particles, irregular structures were observed.

Keywordsβ-Lactoglobulin Retinyl palmitate MDSC Thermal properties Sorption isotherms Scanning electron microscopy 



Author: Agata Górska - Karolina Szulc - Ewa Ostrowska-Ligęza - Joanna Bryś - Magdalena Wirkowska-Wojdyła

Source: https://link.springer.com/







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