Kinetics of sucrose crystallization in whey protein films.
The kinetics of sucrose crystallization in whey protein isolate (WPI) films was studied at 25 degrees C in four different relative humidity environments: 23, 33, 44, and 53%. The effects of protein matrix, crystallization inhibitors, and storage environment on the rate constants of sucrose crystallization were determined using the Avrami model of crystallization. It was found that a cross-linked, denatured whey protein (WP) matrix more effectively hindered sucrose crystallization than a protein matrix of native WP. The crystallization inhibitors tested were lactose, raffinose, modified starch (Purity 69), and polyvinylpyrrolidone (Plasdone C15). Raffinose and modified starch were determined to be the more effective inhibitors of sucrose crystallization. At lower relative humidities (23, 33, and 44%), the cross-linked protein matrix played a more important role in sucrose crystallization than the inhibitors. As relative humidity increased (53%), the crystallization inhibitors were more central to controlling sucrose crystallization in WPI films.
Dangaran
Kirsten L
KL
Department of Food Science and Technology, University of California, Davis, Davis, California 95616, USA.
Krochta
John M
JM
D003432:Cross-Linking Reagents; D003460:Crystallization; D018857:Food Packaging / Q000295:instrumentation; D006813:Humidity; D007700:Kinetics; D007785:Lactose / Q000494:pharmacology; D008894:Milk Proteins / Q000737:chemistry*; D010968:Plasticizers; D011489:Protein Denaturation; D011887:Raffinose / Q000494:pharmacology; D013213:Starch / Q000494:pharmacology; D013395:Sucrose / Q000737:chemistry*; D000067816:Whey Proteins
D003432:Cross-Linking Reagents; D008894:Milk Proteins; D010968:Plasticizers; D000067816:Whey Proteins; D013395:Sucrose; D013213:Starch; D007785:Lactose; D011887:Raffinose