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Effects of κ‐Carrageenan on Crystallization and Invertase Activity in Lactose‐Sucrose Systems
Author(s) -
Kouassi K.,
Jouppila K.,
Roos Y.H.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09525.x
Subject(s) - sucrose , lactose , distilled water , invertase , crystallization , chemistry , hydrolysis , carrageenan , sorption , disaccharide , chromatography , food science , biochemistry , adsorption , organic chemistry
Physicochemical changes inlactose‐sucrose‐invertase andlactose‐sucrose‐invertase‐carrageenan systems were investigated. The systems differed only by the presence of carrageenan (0.9%) in the latter. Lactose (65%) and sucrose (35%) were dissolved in distilled water giving a mixture of 20% solids. Invertase (20mg / 34.4g) was added. The mixture was freeze‐dried and stored in evacuated desiccators under RH conditions ranging from 23.9 to 76.4%. DSC was used to determine the onset of the glass transition, T. Crystallization was determined from the loss of sorbed water and by X‐ray diffractometry. Sucrose hydrolysis was measured by monitoring the amount of glucose produced during storage at RH of 53.8, 66.2, and 76.4%. Sorption and X‐ray results indicated a delay of crystallization in the system containing carrageenan.