Please use this identifier to cite or link to this item:

TitleWater sorption and plasticization of an amorphous galacto-oligosaccharide mixture
Author(s)Torres, D.
Bastos, Margarida
Gonçalves, M. P.
Teixeira, J. A.
Rodrigues, L. R.
Food powders
Differential scanning calorimetry
Sorption isotherms
Issue date2011
JournalCarbohydrate Polymers
CitationTORRES, D. [et al.] - Water sorption and plasticization of an amorphous galacto-oligosaccharide mixture. “Carbohydrate Polymers". [Em linha]. 83: 2 (Jan. 2011) 831-835. [Consult. 23 Dez. 2010]. Disponível em: ISSN 0144-8617.
Abstract(s)Food-grade galacto-oligosaccharides (GOS) are commercially available as transparent syrups or dried powders. Food powders can be found in an amorphous metastable state which is very sensitive to changes in temperature and moisture content. In this work the impact of water content on thermal behavior and relative humidity on water sorption behavior of amorphous GOS powders were studied. Results from differential scanning calorimetry (DSC) and sorption isotherms suggest that GOS mixture studied, with high content of oligosaccharides, has low ability to crystallize. A dramatic decrease in the stability of GOS powders occurred above critical water content (12–14 g/100 g) and corresponding critical water activity (0.55–0.62). Above these conditions GOS powder lost its amorphous character, collapsed and shrank, as the powder became a transparent “solution-like” material. The knowledge about the physicochemical changes, acquired during the present study, should be used to a proper control of processing and storage conditions to achieve and maintain optimum powder quality with desired properties.
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

Files in This Item:
File Description SizeFormat 
Torres_Carbohydrate Polymers.pdf370,48 kBAdobe PDFView/Open

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu ORCID