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Updated: May 24, 2026
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High-throughput Synthesis of Carbohydrates and Functionalization of Polyanhydride Nanoparticles
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Characterization of carbohydrate-protein matrices for nutrient delivery
1School of Food and Nutritional Sciences, Univ. College Cork, Cork, Ireland.
Journal of Food Science
|March 16, 2012
Summary
Proteins influence carbohydrate stability, reducing sugar crystallization in systems like lactose-casein. This research explores water
Area of Science:
- Food science and technology
- Materials science
- Physical chemistry
Background:
- Amorphous carbohydrates undergo glass transition and crystallization.
- Proteins significantly impact carbohydrate state transitions in composite systems.
- Understanding water's role is crucial for carbohydrate-protein stability.
Purpose of the Study:
- To investigate water sorption and its effects on glass transition and crystallization in freeze-dried carbohydrate-protein systems.
- To compare the behavior of lactose and trehalose, alone and with casein or soy protein isolate.
- To determine critical water content and activity for crystallization.
Main Methods:
- Gravimetric analysis for water sorption, fitted with BET and GAB models.
- Differential Scanning Calorimetry (DSC) for glass transition (Tg) and instant crystallization (Tic) temperatures.
- Gordon-Taylor equation to model Tg dependence on water content.
Main Results:
- Carbohydrate-protein systems exhibited higher water sorption and slower sugar crystallization than pure sugars.
- Casein-containing systems showed a greater delay in sugar crystallization than soy protein isolate systems.
- Increasing water content and activity decreased Tg and Tic, though protein systems had higher Tic than pure lactose.
Conclusions:
- State diagrams are essential for optimizing processing and storage conditions in nutrient delivery applications.
- Proteins act as stabilizers, delaying carbohydrate crystallization.
- Water plasticization significantly affects the physical state transitions of carbohydrates in protein systems.
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