2,239
Views
46
CrossRef citations to date
0
Altmetric
Original Articles

Effect of water content on the glass transition, caking and stickiness of protein hydrolysates

, &
Pages 141-161 | Published online: 02 Sep 2009

References

  • Adler‐Nissen , J. 1986 . Enzymatic hydrolysis of food proteins , London : Elsevier Applied Science Publishers .
  • Aguilera , J. M. and Del Valle , J. M. 1993 . “ Structural changes in low moisture food powders ” . In The Glassy State in Foods , Edited by: Blanshard , J. M. V. and Lillford , J. P. 675 – 691 . Loughborough, , England : Nottingham University Press .
  • Aguilera , J. M. , Levi , G. and Karel , M. 1993 . Effect of water content on the glass transition and caking of fish protein hydrolysate . Biotechnology Progress , 9 : 651 – 654 .
  • Angell , C. A. 1991 . Relaxation in liquids, polymers, and plastic crystals‐patterns and problems . J. Non‐Cryst. Sol , 13 : 131 – 133 .
  • Angell , C. A. , Ngai , K. and Wright , G. B. 1985 . “ Strong and fragile liquids ” . In Relaxations in Complex Systems , 1 Springfield, VA, , USA : National Technical Information Service, US Department of Commerce .
  • Arai , S. and Fujimaki , M. 1991 . “ Enzymatic modifications of proteins with special reference to improving their functional properties ” . In Food Enzymology‐2 , Edited by: Fox , P. F. 83 – 104 . London : Elsevier Applied Science Publishers .
  • Burea , M. P. , Levi , G. and Karel , M. 1992 . Glass transition in polyvynilpyrrolidone. Effect of molecular weight and diluents . Biotechnology Progress , 8 : 144 – 148 .
  • Chuy , L. and Labuza , T. P. 1994 . Caking and Stickiness of dairy‐based food powders as related to glass transition . Journal of Food Science , 5 (1) : 43 – 46 .
  • de Graaf , E. M. , Madeka , H. , Cocero , A.M. and Kokini , J. L. 1993 . Determination of the effect of moisture on gliadin glass transition using mechanical spectrophotometry and differential scanning calorimetry . Biotechnology Progress , 9 : 210 – 213 .
  • Dowton , G. E. , Flores‐Luna , J.L. and King , C. J. 1982 . Mechanism of stickiness in hygroscopic and amorphous powder . Industrial Engineering Fundamental , 21 : 447 – 451 .
  • Fox , T. G. and Flory , P. J. 1950 . Second order transition temperatures and related properties of polystirene. I. Influence of molecular weight . Journal of Applied Physics , 21 : 581 – 591 .
  • Freitas , O. , Padovan , G. J. , Vilela , L. , Santos , J. E. , Dutra de Oliveira , J. E. and Greene , L. J. 1993 . Characterization of Protein Hydrolysates prepared for enteral nutrition . Journal of Agriculture and Food Chemistry , 41 : 1432 – 1438 .
  • Frokjaer , S. 1994 . Use of hydrolysates for protein supplementation . Food Technology , 48 : 86 – 88 .
  • Hamano , M. and Aoyama , Y. 1974 . Changes in components and behavior of water sorption during spry‐dring soy sauce . Nippon Nogei Kagaku Kaishi , 48 : 619 – 625 .
  • Johnston , K. A. and Duckworth , R. B. 1985 . “ The influence of soluble components on water sorption hysteresis ” . In Properties of Water in Foods , Edited by: Simatos , D. and Multon , J. L. 65 – 81 . Dordrecht : Martinus Nijhoff Publishers .
  • Kakyvaya , S. R. and Hoeve , C. A. J. 1975 . The glass transition of elastin . Proc. Nat. Acad Sci , 72 : 3505 – 3507 .
  • Kalichevsky , M. T. , Blanshard , J. M. and Tokarczuck , P. F. 1993 . Effect of water content and sugars on the glass transition of casein and sodium caseinate . International Journal of Food Science and Technology , 28 : 139 – 151 .
  • Karel , M. , Roos , Y. and Buera , M. P. 1993 . “ Effects of glass transition on processing and storage ” . In Glassy State in Foods , Edited by: Blanshard , J. M. V. and Lillford , P. J. Loughborough, , England : Nottingham University Press .
  • Karmas , R. , Buera , M. P. and Karel , M. 1992 . Effect of glass transition on rates of nonenzymatic browning in food systems . Journal of the Agriculture and Food Chemistry , 40 : 873 – 879 .
  • Kinsella , J. E. and Fox , P. F. 1986 . Water sorption by proteins: milk and whey proteins . CRC Critical Review in Food Science and Nutrition , 24 : 91 – 207 .
  • Labrousse , S. , Roos , Y. and Karel , M. 1992 . Collapse and crystallization in amorphous matrices with encapsulated compounds . Science Aliments , 12 : 757 – 769 .
  • Lazar , M. E. , Brown , A. H. , Smith , S. , Wong , F. F. and Lindquist , F. E. 1956 . Experimental production of tomato powder by spray drying . Food Technology , 10 : 129 – 133 .
  • Le Meste , M. and Duckworth , R. B. 1988 . Effect of water content on mobility of solute molecules and of protein side chains in caseinate preparatins . International Journal of Food Science and Technology , 23 : 457 – 466 .
  • Levine , H and Slade , L. 1986 . A polymer physicochemical approach to the study of commercial starch hydrolysis products (SPH's) . Carbohydrate Polymers , 6 : 213 – 244 .
  • Mahmoud , M. I. , Malone , W. T. and Cordle , C. T. 1992 . Enzymatic hydrolysis of casein: effect of degree of hydrolysis on antigenicity and physical properties . Journal of FoodScience , 57 : 1223 – 1229 .
  • Noel , T. R. , Ring , S. G. and Whittam , M. A. 1990 . Glass transition in low‐moisture foods . Trends in Food Science and Technology , 1 : 62 – 67 .
  • Paulson , A. T. and Tung , M. A. 1987 . Solubility, hydrophobicity and net charge of succinylated canola protein isolate . Journal of Food Science , 52 : 1557 – 1561 . 1569
  • Peleg , M. and Hollenbach , A. M. 1984 . Flow conditioners and anticaking agents . Food Technology , 38 (3) : 93 – 108 .
  • Peleg , M. and Mannheim , C. H. 1977 . The mechanism of caking of powdered onion . Journal of Food Processing and Preservation , 1 : 3 – 11 .
  • Peleg , M. 1993 . “ Glass transition and the physical stability of food powders ” . In The Glassy State in Foods , Edited by: Blanshard , J. M. V. and Lillford , J. P. 435 – 451 . Loughborough, , England : Nottingham Univiversity Press .
  • Roos , Y. and Karel , M. 1990 . Differential scanning calorimetry study of phase transition affecting the quality of dehydrated materials . Biotechnology Progress , 6 : 159 – 163 .
  • Roos , Y. and Karel , M. 1991 . Plasticizing effect of water on thermal behavior and crystallization of amorphous food models . Journal of Food Science , 56 (1) : 38 – 43 .
  • Roos , Y. and Karel , M. 1991 . Phase transitions of mixtures and amorphous polysaccharides and sugars . Biotechnology Progress , 7 : 49 – 53 .
  • Roos , Y. 1993 . Melting and glass transitions of low molecular weight carbohydrates . Carbohydrate Research , 238 : 39
  • Roos , Y. 1995 . Phase Transition of Foods , Academic Press .
  • Rupley , J. A. , Gratton , E. and Cariri , G. 1983 . Water and globular proteins . Trends in Biochemical Science , 8 : 18
  • Saltmarch , M. and Labuza , T. P. 1980 . Influence of relative humidity on the physicochemical state of lactose in spray dried sweet whey powders . Journal of Food Science , 45 : 1231 – 1236 .
  • Schmidl , M. K. , Taylor , S. L. and Nordlee , J. A. 1994 . Use of hydrolysate ‐based products in special medical diets . Food Technology , 48 : 77 – 85 .
  • Shimada , Y. , Roos , Y. and Karel , M. 1991 . Oxidation of methyl linoleate encapsulated in amorphous lactose‐based food model . Journal of Agriculture and Food Chemistry , 39 : 637 – 640 .
  • Silk , D. B. A. 1987 . Towards the optimization of enteral nutrition . Clinical Nutrition , 6 : 61 – 74 .
  • Silvestre , M. P. C. , Hamon , M. and Yvon , M. 1994 . Analysis of protein hydrolysates. 2. Characterization of casein hydrolysates by a rapid peptide quantification method . Journal of Agriculture and Food Chemistry , 42 : 2783 – 2789 .
  • Slade , L. , Levine , H. and Finey , J. 1989 . “ Protein water interactions: water as a plasticizer of gluten and other protein polymers ” . In Protein Quality and the Effects of Processing , Edited by: Phillips , R. D. and Finley , J. W. 9 – 123 . New York : Marcel Dekker .
  • Slade , L. and Levine , H. 1991 . Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety . Critical Review in Food Science and Nutrition , 30 : 115
  • To , E. C. and Flink , J. M. 1978 . “Collapse” a structural transition in freeze‐dried carbohydrates. II. Effect of solute composition . Journal of Food Technology , 13 : 567 – 581 . 1978
  • Tsourouflis , S. , Flink , J. M. and Karel , M. 1976 . Loss of structure in freeze carbohydrate solutions: effect of the temperature, moisture content and composition . Journal of the Science of Food and Agriculture , 27 : 509 – 519 .
  • Wallack , D. A. and King , C. J. 1988 . Sticking and agglomeration of hygroscopic, amorphous carbohydrate and food powders . Biotechnology Progress , 4 : 31 – 35 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.