Abstract
In the study, the effect of lactose–maltodextrin and trehalose–maltodextrin matrices on the glass transition temperatures and moisture sorption characteristics of spray-dried β-lactoglobulin–vitamin D3 complexes was investigated. Incorporation of sugars into complexes can influence the thermal properties and moisture sorption characteristics of powders. The glass transition temperature as an important physiochemical parameter that determines the processing conditions, product quality and stability of the final product was studied with the use of modulated differential scanning calorimetry method. Moisture sorption isotherms, water activity and moisture content as parameters related to sorption properties, were also investigated. Additionally, particle size, wettability and insolubility index were studied to characterise newly synthesized products. For the samples tested, two well-separated glass transitions were found. The dominant effect of maltodextrin on the glass transition temperatures was observed. An increase in the percentage of maltodextrin added resulted in increasing T g value of studied complexes. At low water activity all powdered complexes showed typical sorption behaviour of food systems. Trehalose as a carbohydrate component of powdered complexes, in comparison to lactose, delayed the occurrence of crystallization.
Highlights
IntroductionThe glass transition temperature and moisture sorption behaviour are important physiochemical parameters that largely determine the processing conditions, product quality (such as stickiness, hygroscopicity and caking behaviour) and stability (storability and handling) of the final product [1]
The glass transition temperature and moisture sorption behaviour are important physiochemical parameters that largely determine the processing conditions, product quality and stability of the final product [1]
The obtained results show that glass transition temperatures vary depending on the composition of studied complexes
Summary
The glass transition temperature and moisture sorption behaviour are important physiochemical parameters that largely determine the processing conditions, product quality (such as stickiness, hygroscopicity and caking behaviour) and stability (storability and handling) of the final product [1]. The glass transition temperature (Tg) is the temperature at which polymeric materials change from an amorphous solid (glass) to an amorphous rubber and is assumed to control the rate of physical changes in food [2]. Food products are expected to be fairly stable below the Tg but when the temperature rises above Tg, a solid structure is transformed to a supercooled liquid state with time-dependent flow [3,4,5]. The higher Tg of carbohydrate– protein mixtures may increase the stability of food products [6]. In drying of food products, glass transition temperature is one of the important factors that needs to be considered seriously [7]. It involves the application of a sinusoidal heating or cooling signal to a sample and the subsequent measurement of the reversing and non-reversing components of the heat flow response [9,10,11]
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