English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

The effect of the water sorption for the crystallization of disaccharides in corn starch-disaccharide amorphous mixtures was investigated. The water sorption isotherms at 25°C of freeze-dried amorphous corn starch with and without the addition of disaccharide (sucrose, lactose, and trehalose) were measured by a conventional descicator method, and analysed according to a dual mode sorption model. The crystallization of disaccharide was evaluated by using the X-ray diffractometry. Glass transition temperature (Tg) was determined by using differential scanning calorimetry (DSC). The water sorption ability of corn starch-disaccharides amorphous mixtures were lower than amorphous corn starch without disaccharide at below aw=0.35. Especially, the water sorption ability of the mixture with sucrose was the lowest. However, at a high aw region (aw>0.75), the water sorption ability of the mixture with sucrose alternated the highest. The result by the X-ray diffractometry elucidated that the crystallization of lactose and trehalose in the mixtures occurred at aw=0.75 but the sucrose did not. That is, it is harder of sucrose to crystallize in the mixture even at high aw. These results implied that the interaction inter the sucrose, starch molecules and water molecules is different from other disaccharides.

Water Sorption of Corn Starch/Disaccharide Amorphous Mixtures and Crystallization of Disaccharides