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

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2015年 / 62卷 / 01期

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

页码：89 / 96

页数：8

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