WATER PLASTICIZATION EFFECTS ON CRYSTALLIZATION BEHAVIOR OF LACTOSE IN A CO-LYOPHILIZED AMORPHOUS POLYSACCHARIDE MATRIX AND ITS RELEVANCE TO THE GLASS TRANSITION

REFERENCES

• Hartel , R.W. and Shastry , A.V. 1991 . Sugar Crystallization in Food Products . Crit. Rev. Food Sci. Nutr. , 30 : 49 – 112 .
   PubMed Web of Science ®Google Scholar
• White , G.W. and Cakebread , S.H. 1966 . The Glassy State in Certain Sugar-containing Food Products . J. Food Technol. , 1 : 73 – 82 .
   Google Scholar
• Saltmarch , M. , Vagnini-Ferrari , M. and Labuza , T.P. 1981 . Theoretical Basis and Application of Kinetics to Browning in Spray-dried Whey Food Systems . Prog. Food Nutr. Sci. , 5 : 331 – 344 .
   Google Scholar
• Chirife , J. and Karel , M. 1974 . Effect of Structure Disrupting Treatments on Volatile Release from Freeze Dried Maltose . J. Food Technol. , 9 : 13 – 20 .
   Google Scholar
• Green , J.L. and Angell , C.A. 1989 . Phase Relations and Vitrification in Saccharide-water Solutions and the Trehalose Anomaly . J. Phys. Chem. , 93 : 2880 – 2882 .
   Web of Science ®Google Scholar
• Cardona , S. , Schebor , C. , Buera , M.P. , Karel , M. and Chirife , J. 1997 . Thermal Stability of Invertase in Reduced-moisture Amorphous Matrices in Relation to Glassy State and Trehalose Crystallization . J. Food Sci. , 62 : 105 – 112 .
   Web of Science ®Google Scholar
• Slade , L. and Levine , H. 1991 . Beyond Water Activity: Recent Advances Based on an Alternative Approach to the Assessment of Food Quality and Safety . Crit. Rev. Food Sci. Nutr. , 30 : 115 – 360 .
   PubMed Web of Science ®Google Scholar
• Roos , Y.H. 1995 . Phase Transitions in Foods San Diego, California, , USA : Academic Press .
   Google Scholar
• Slade , L. and Levine , H. 1987 . “ Recent Advances in Starch Retrogradation ” . In Industrial Polysaccharides: The Impact of Biotechnology and Advanced Methodologies Edited by: Stivala , S.S. , Crescenzi , V. and Dea , I.C.M. 387 – 430 . New York : Gordon and Breach Science Publishers .
   Google Scholar
• Kedward , C.J. , MacNaughtan , W. , Blanshard , J.M.V. and Mitchell , J.R. 1998 . Crystallization Kinetics of Lactose and Sucrose Based on Isothermal Differential Scanning Calorimetry . J. Food Sci. , 63 : 192 – 197 .
   Web of Science ®Google Scholar
• Roos , Y. and Karel , M. 1990 . Differential Scanning Calorimetry Study of Phase Transitions Affecting the Quality of Dehydrated Materials . Biotechnol. Prog. , 6 : 159 – 163 .
   Web of Science ®Google Scholar
• Roos , Y. and Karel , M. 1991 . Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models . J. Food Sci. , 56 : 38 – 43 .
   Web of Science ®Google Scholar
• Roos , Y. and Karel , M. 1992 . Crystallization of Amorphous Lactose . J. Food Sci. , 57 : 775 – 777 .
   Web of Science ®Google Scholar
• Williams , M.L. , Landel , R.F. and Ferry , J.D. 1955 . The Temperature Dependence of Relaxation Mechanisms in Amorphous Polymers and other Glass-forming Liquids . J. Am. Chem. Soc. , 77 : 3701 – 3707 .
   Web of Science ®Google Scholar
• Shamblin , S.L. , Huang , E.Y. and Zografi , G. 1996 . The Effects of Co-lyophilized Polymeric Additives on the Glass Transition Temperature and Crystallization of Amorphous Sucrose . J. Thermal Anal. , 47 : 1567 – 1579 .
   Web of Science ®Google Scholar
• Iglesias , H.A. and Chirife , J. 1978 . Delayed Crystallization of Amorphous Sucrose in Humidified Freeze Dried Model Systems . J. Food Technol. , 13 : 137 – 144 .
   Web of Science ®Google Scholar
• Jouppila , K. , Kansikas , J. and Roos , Y.H. 1997 . Glass Transition, Water Plasticization, and Lactose Crystallization in Skim Milk Powder . J. Dairy Sci. , 80 : 3152 – 3160 .
   Web of Science ®Google Scholar
• Biliaderis , C.G. , Lazaridou , A. and Arvanitoyannis , I. 1999 . Glass Transition and Physical Properties of Polyol-plasticised Pullulan-starch Blends at Low Moisture . Carbohydr. Polym. , 40 : 29 – 47 .
   Web of Science ®Google Scholar
• Gordon , M. and Taylor , J.S. 1952 . Ideal Copolymers and the Second-order Transitions of Synthetic Rubbers . I. Non-crystalline Copolymers. J. Appl. Chem. , 2 : 493 – 500 .
   Web of Science ®Google Scholar
• Jouppila , K. and Roos , Y.H. 1994 . Glass Transitions and Crystallization of Milk Powders . J. Dairy Sci. , 77 : 2907 – 2915 .
   Web of Science ®Google Scholar
• Sugisaki , M. , Suga , H. and Seki , S. 1968 . Calorimetric Study of the Glassy State IV . Heat Capacities of Glassy Water and Cubic Ice. Bull. Chem. Soc. Japan , 41 : 2591 – 2599 .
   Google Scholar
• Avrami , M. 1939 . Kinetics of Phase Change . I. General Theory. J. Chem. Phys. , 7 : 1103 – 1112 .
   Web of Science ®Google Scholar
• Arvanitoyannis , I. and Blanshard , J.M.V. 1994 . Rates of Crystallization of Dried Lactose-sucrose Mixtures . J. Food Sci. , 59 : 197 – 205 .
   Web of Science ®Google Scholar
• Chan , T.W. and Isayev , A.I. 1994 . Quiescent Polymer Crystallization: Modeling and Measurements . Polymer Engineering and Science , 34 : 461 – 471 .
   Web of Science ®Google Scholar
• Park , L.S. and Lee , D.C. 1995 . Synthesis of Copoly(Ethylene Terephthalate/Imide) and Crystallization Kinetics . Polymer Engineering and Science , 35 : 1629 – 1635 .
   Web of Science ®Google Scholar
• Morrissey , P.A. 1985 . “ Lactose: Chemical and Physicochemical Properties ” . In Developments in Dairy Chemistry-3, Lactose and Minor Constituents Edited by: Fox , P.F. 1 – 34 . New York : Elsevier .
   Google Scholar
• Buma , T.J. and Wiegers , G.A. 1967 . X-ray Powder Patterns of Lactose and Unit Cell Dimensions of β-lactose . Neth. Milk Dairy J. , 21 : 208 – 213 .
   Google Scholar
• Bushill , J.H. , Wright , W.B. , Fuller , C.H.F. and Bell , A.V. 1965 . The Crystallization of Lactose with Particular Reference to its Occurrence in Milk Powder . J. Sci. Food Agric. , 16 : 622 – 628 .
   PubMed Web of Science ®Google Scholar
• Simpson , T.D. , Parrish , F.W. and Nelson , M.L. 1982 . Crystalline Forms of Lactose Produced in Acidic Alcoholic Media . J. Food Sci. , 47 : 1948 – 1951 . 1954
   Web of Science ®Google Scholar
• Fries , D.C. , Rao , S.T. and Sundaralingam , M. 1971 . Structural Chemistry of Carbohydrates. III. Crystal and Molecular Structure of 4-O-β-D-galactopyranosyl-α-D-glucopyranose Monohydrate (α-lactose Monohydrate) . Acta Crystallogr. , B27 : 994 – 1005 .
   Google Scholar
• Ross , K.D. 1978 . Rapid Determination of α-lactose in Whey Powders by Differential Scanning Calorimetry . J. Dairy Sci. , 61 : 255 – 259 .
   Web of Science ®Google Scholar
• Lerk , C.F. , Buma , T.J. and Andreae , A.C. 1980 . The Effect of Mechanical Treatment on the Properties of Lactose as Observed by Differential Scanning Calorimetry . Neth. Milk Dairy J. , 34 : 69 – 73 .
   Google Scholar
• Lerk , C.F. , Andreae , A.C. , de Boer , A.H. , de Hoog , P. , Kussendrager , K. and van Leverink , J. 1984 . Alterations of α-lactose During Differential Scanning Calorimetry . J. Pharm. Sci. , 73 : 856 – 857 .
   PubMed Web of Science ®Google Scholar
• Saito , Z. 1985 . Particle Structure in Spray-dried Whole Milk and in Instant Skim Milk Powder as Related to Lactose Crystallization . Food Microstruct. , 4 : 333 – 340 .
   Google Scholar
• Wursch , P. , Rosset , J. , Kollreutter , B. and Klein , A. 1984 . Crystallization of β-lactose Under Elevated Storage Temperature in Spray-dried Milk Powder . Milchwissenschaft , 39 : 579 – 582 .
   Google Scholar
• Jouppila , K. , Kansikas , J. and Roos , Y.H. 1998 . Crystallization and X-ray Diffraction of Crystals Formed in Water-plasticized Amorphous Lactose . Biotechnol. Prog. , 14 : 347 – 350 .
   PubMed Web of Science ®Google Scholar
• Roos , Y. and Karel , M. 1991 . Water and Molecular Weight Effects on Glass Transitions in Amorphous Carbohydrates and Carbohydrate Solutions . J. Food Sci. , 56 : 1676 – 1681 .
   Web of Science ®Google Scholar
• Michaels , A.S. and van Kreveld , A. 1966 . Influences of Additives on Growth Rates in Lactose Crystals . Neth. Milk Dairy J. , 20 : 163 – 181 .
   Google Scholar
• Peleg , M. 1992 . On the use of the WLF Model in Polymers and Foods . Crit. Rev. Food Sci. Nutr. , 32 : 59 – 66 .
   PubMed Web of Science ®Google Scholar