An X-ray diffraction analysis of crystallised whey and whey-permeate powders.
Amorphous whey, whey-permeate and lactose powders have been crystallised at various air temperatures and humidities, and these crystallised powders have been examined using X-ray diffraction. The most stable lactose crystal under normal storage conditions, alpha-lactose monohydrate, forms preferentially in whey and whey-permeate powders at 50 degrees C, provided sufficient moisture is available, whereas anhydrous beta-lactose and mixed anhydrous lactose crystals, which are unstable under normal storage conditions, form preferentially at 90 degrees C. Thus, faster crystallisation at higher temperatures is offset by the formation of lactose-crystal forms that are less stable under normal storage conditions. Very little alpha-lactose monohydrate crystallised in the pure lactose powders over the range of temperatures and humidities tested, because the crystallisation of alpha- and beta-lactose is considerably more rapid than the mutarotation of beta- to alpha-lactose in the amorphous phase and the hydration of alpha-lactose during crystallisation. Protein and salts hinder the crystallisation process, which provides more time for mutarotation and crystal hydration in the whey and whey-permeate powders.
Nijdam
Justin
J
Chemical and Process Engineering Department, University of Canterbury, Private Bag 4800, Christchurch, New Zealand. justin.nijdam@canterbury.ac.nz
Ibach
Alexander
A
Eichhorn
Klaus
K
Kind
Matthias
M
D000818:Animals; D002138:Calibration; D003460:Crystallization; D006027:Glycosides / Q000737:chemistry; D008894:Milk Proteins / Q000737:chemistry*; D011208:Powders; D013696:Temperature; D014867:Water / Q000737:chemistry; D000067816:Whey Proteins; D014961:X-Ray Diffraction
D006027:Glycosides; D008894:Milk Proteins; D011208:Powders; D000067816:Whey Proteins; C008245:lactosides; D014867:Water