Invertase storage stability and sucrose hydrolysis in solids as affected by water activity and glass transition.
Research continues to differentiate the impact of water activity (a(W)) and the glass transition temperature (T(g)) on chemical reactions. Invertase with and without sucrose was incorporated into low and high molecular weight poly(vinylpyrrolidone) model systems (PVP-LMW and PVP-K30, respectively). Invertase activity and sucrose hydrolysis were monitored during storage at a(W) = 0.32-0.75 and 30 degrees C. Pseudo-first-order rate constants for activity loss in PVP-K30 were not different, regardless of the system being glassy or rubbery. In PVP-LMW, invertase stability decreased with increasing a(W). An a(W) > 0.62 was required for sucrose hydrolysis to occur in PVP-LMW. PVP molecular weight appeared to affect invertase stability and reactivity. No dramatic change around T(g) was found in either invertase stability or sucrose hydrolysis, suggesting that T(g)-dictated mobility has a minimal effect on these reactions in amorphous solids.
Chen
Y H
YH
Department of Nutrition and Food Science, Auburn University, Alabama 36849, USA.
Aull
J L
JL
Bell
L N
LN
D002152:Calorimetry, Differential Scanning; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D006026:Glycoside Hydrolases / Q000737:chemistry*; D006868:Hydrolysis; D013395:Sucrose / Q000737:chemistry*; D014867:Water; D043324:beta-Fructofuranosidase
D014867:Water; D013395:Sucrose; D006026:Glycoside Hydrolases; D043324:beta-Fructofuranosidase