Crystallinity and quality of spray-dried lactose powder improved by soluble soybean polysaccharide

被引:12
作者
Shi, Xueqian [1 ]
Zhong, Qixin [1 ]
机构
[1] Univ Tennessee, Dept Food Sci & Technol, Knoxville, TN 37996 USA
关键词
Lactose; Spray-dried powder; Soluble soybean polysaccharide; Crystallinity; Moisture absorption; CRYSTALLIZATION BEHAVIOR; SORPTION; FORMS; WHEY; PLASTICIZATION; TEMPERATURE; STABILITY;
D O I
10.1016/j.lwt.2015.01.024
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The crystallinity of lactose is significant to the quality and shelf-life of spray-dried dairy products. In this study, the properties of spray-dried lactose powder were studied after co-spray drying with soluble soybean polysaccharide (SSPS) at mass ratios of 1:0,19:1 and 9:1. Spray-dried samples with SSPS had the significantly increased crystallinity based on polarized light microscopy, differential scanning calorimetry, and X-ray diffraction spectroscopy (XRD). Increasing the feed rate also increased the crystallinity and moisture content of lactose powder. The XRD data indicated the presence of both alpha- and beta-lactose crystals in the spray-dried powder with 10 g/100 g SSPS. Moisture sorption tests at 65% relative humidity and 25 degrees C indicated that SSPS delayed the crystallization of amorphous lactose in the powder, which agreed with the reduced caking and clumping. Findings from this study may be valuable in extending the shelf-life and improving the transportation property of spray-dried powder containing lactose. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码:89 / 96
页数:8
相关论文
共 32 条
[1]   Development of stickiness of whey protein isolate and lactose droplets during convective drying [J].
Adhikari, B. ;
Howes, T. ;
Shrestha, A. K. ;
Bhandari, B. R. .
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION, 2007, 46 (05) :420-428
[2]   Effect of addition of proteins on the production of amorphous sucrose powder through spray drying [J].
Adhikari, B. ;
Howes, T. ;
Bhandari, B. R. ;
Langrish, T. A. G. .
JOURNAL OF FOOD ENGINEERING, 2009, 94 (02) :144-153
[3]   Determining the critical relative humidity for moisture-induced phase transitions [J].
Burnett, DJ ;
Thielmann, F ;
Booth, J .
INTERNATIONAL JOURNAL OF PHARMACEUTICS, 2004, 287 (1-2) :123-133
[4]   Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization [J].
Cano-Chauca, M ;
Stringheta, PC ;
Ramos, AM ;
Cal-Vidal, J .
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2005, 6 (04) :420-428
[5]   Thermal stability of invertase in reduced-moisture amorphous matrices in relation to glassy state and trehalose crystallization [J].
Cardona, S ;
Schebor, C ;
Buera, MP ;
Karel, M ;
Chirife, J .
JOURNAL OF FOOD SCIENCE, 1997, 62 (01) :105-112
[6]   Novel alternative methods for the delivery of drugs for the treatment of asthma [J].
Chan, HK ;
Chew, NYK .
ADVANCED DRUG DELIVERY REVIEWS, 2003, 55 (07) :793-805
[7]   The use of thermal techniques to assess the impact of feed concentration on the amorphous content and polymorphic forms present in spray dried lactose [J].
Chidavaenzi, OC ;
Buckton, G ;
Koosha, F ;
Pathak, R .
INTERNATIONAL JOURNAL OF PHARMACEUTICS, 1997, 159 (01) :67-74
[8]   The effect of temperature on the crystallinity of lactose powders produced by spray drying [J].
Chiou, D. ;
Langrish, T. A. G. ;
Braham, R. .
JOURNAL OF FOOD ENGINEERING, 2008, 86 (02) :288-293
[9]   The structure of soy soluble polysaccharide in aqueous solution [J].
Chivero, Peter ;
Gohtani, Shoichi ;
Ikeda, Shinya ;
Nakamura, Akihiro .
FOOD HYDROCOLLOIDS, 2014, 35 :279-286
[10]   The effects of WPI and Gum Arabic inhibition on the solid-phase crystallisation kinetics of lactose at different concentrations [J].
Das, Debolina ;
Lin, Sarah ;
Sormoli, Mona Edrisi ;
Langrish, Timothy A. G. .
FOOD RESEARCH INTERNATIONAL, 2013, 54 (01) :318-323