Adsorption isotherm of amorphous trehalose
The water adsorption isotherm at 25°C of freeze-dried amorphous trehalose and trehalose with the addition of maltodextrin (MD) DE 10.9 was obtained. Moisture uptake as a function of time at various relative humidities (RH) was also measured. At low relative humidities (RH) amorphous trehalose adsorb...
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1997
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| LEADER | 05668caa a22005777a 4500 | ||
|---|---|---|---|
| 001 | PAPER-3182 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203239.0 | ||
| 008 | 190411s1997 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0030776675 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a JSFAA | ||
| 100 | 1 | |a Iglesias, H.A. | |
| 245 | 1 | 0 | |a Adsorption isotherm of amorphous trehalose |
| 260 | |c 1997 | ||
| 270 | 1 | 0 | |m Chirife, J.; Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, (1428) Buenos Aires, Argentina |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Cardona, S., Schebor, C., Buera, M.P., Karel, M., Chirife, J., Thermal stability of invertase in reduced-moisture amorphous matrices in relation to glassy state and role of trehalose crystallization (1997) J Food Sci, 62, pp. 105-112 | ||
| 504 | |a Colaco, C., Sen, S., Thangavelu, M., Pinder, S., Roser, B., Extraordinary stability of enzymes dried in trehalose: Simplified molecular biology (1992) Bio/Technol, 10, pp. 1007-1010 | ||
| 504 | |a Green, J.L., Angell, C.A., Phase relations and vitrification in saccharide-water solutions and the trehalose anomaly (1989) J Phys Chem, 93, pp. 2880-2882 | ||
| 504 | |a Iglesias, H.A., Chirife, J., Delayed crystallization of amorphous sucrose in humidified freeze dried model systems (1978) J Food Technol, 13, pp. 137-144 | ||
| 504 | |a Iglesias, H.A., Chirife, J., Boquet, R., Prediction of sorption isotherms of food models from knowledge of components sorption behavior (1980) J Food Sci, 45, pp. 450-453 | ||
| 504 | |a Karmas, R., (1994) The Effect of Glass Transitions on Nonenzymatic Browning in Dehydrated Food Systems, , PhD thesis, University of New Jersey, New Brunswick, NJ, USA | ||
| 504 | |a Leslie, S.B., Israeli, E., Lighthart, B., Crowe, J.H., Crowe, L.M., Trehalose and sucrose protect both membranes and proteins in intact bacteria during drying (1995) Appl Environ Microbiol, 61, pp. 3592-3597 | ||
| 504 | |a Labrousse, S., Roos, Y., Karel, M., Collapse and crystallization in amorphous matrices with encapsulated compounds (1992) Sci Aliment, 12, pp. 757-769 | ||
| 504 | |a Mazzobre, F., Buera, M.P., Chirife, J., A Research Note: Protective role of trehalose on thermal stability of lactase in relation to its glass and crystal forming properties and effect of delaying crystallization (1997) Lebensm Wiss Unters Technol, 30, pp. 324-329 | ||
| 504 | |a Nelson, K.A., (1993) Reaction Kinetics of Food Stability: Comparison of Glass Transition and Classical Models for Temperature and Moisture Dependence, , PhD thesis, University of Minnesota, USA | ||
| 504 | |a Roos, Y., Water activity and physical state effects on amorphous food stability (1993) J Food Process Preserv, 16, pp. 433-447 | ||
| 504 | |a Roos, Y., (1995) Phase Transitions in Foods, , Academic Press, New York, USA | ||
| 504 | |a Roos, Y., Karel, M., Plasticizing effect of water on thermal behavior and crystallization of amorphous food models (1991) J Food Sci, 34, pp. 324-329 | ||
| 504 | |a Roos, Y., Karel, M., Crystallization of amorphous lactose (1992) J Food Sci, 57, pp. 775-777 | ||
| 504 | |a Schebor, C., Buera, M.P., Chirife, J., Glassy state in relation to the thermal inactivation of enzyme invertase in amorphous dried matrices of trehalose, maltodextrin and PVP (1996) J Food Engng, 30, pp. 269-282 | ||
| 504 | |a Uritani, M., Takai, M., Yoshinaga, K., Protective effect of disaccharides on restriction endonucleases during drying under vacuum (1995) J Biochem, 117, pp. 774-779 | ||
| 504 | |a Williams, M.L., Landel, R.F., Ferry, J.D., The temperature dependence of relaxation mechanisms in amorphous polymers and other glass-forming liquids (1955) J Am Chem Soc, 77, pp. 3701-3707 | ||
| 520 | 3 | |a The water adsorption isotherm at 25°C of freeze-dried amorphous trehalose and trehalose with the addition of maltodextrin (MD) DE 10.9 was obtained. Moisture uptake as a function of time at various relative humidities (RH) was also measured. At low relative humidities (RH) amorphous trehalose adsorbs moisture but at 44% RH and above the isotherm exhibits a plateau indicating crystallisation (formation of the dihydrate) of amorphous trehalose and this was reflected on the shape of the isotherm. Trehalose crystallisation was delayed in the system containing maltodextrin (50: 50) as compared with pure trehalose. |l eng | |
| 593 | |a Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, (1428) Buenos Aires, Argentina | ||
| 593 | |a CONICET, Argentina | ||
| 690 | 1 | 0 | |a AMORPHOUS |
| 690 | 1 | 0 | |a ISOTHERM |
| 690 | 1 | 0 | |a TREHALOSE |
| 690 | 1 | 0 | |a WATER ADSORPTION |
| 700 | 1 | |a Chirife, J. | |
| 700 | 1 | |a Buera, M.P. | |
| 773 | 0 | |d 1997 |g v. 75 |h pp. 183-186 |k n. 2 |p J. SCI. FOOD AGRIC. |x 00225142 |w (AR-BaUEN)CENRE-421 |t Journal of the Science of Food and Agriculture | |
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| 856 | 4 | 0 | |u https://doi.org/10.1002/(SICI)1097-0010(199710)75:2<183::AID-JSFA860>3.0.CO;2-T |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_00225142_v75_n2_p183_Iglesias |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00225142_v75_n2_p183_Iglesias |y Registro en la Biblioteca Digital |
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| 999 | |c 64135 | ||