1
|
Kashiwakura Y, Sogabe T, Hiyama Y, Arakawa N, Fujii T, Tochio T, Kawai K. Prediction and control of glass transition temperature for hydrogenated starch hydrolysates and its impact on the texture modification of gummy. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
2
|
Effect of solid fat content on the viscoelasticity of margarine and impact on the rheological properties of cookie dough and fracture property of cookie at various temperature and water activity conditions. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00538-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
3
|
Impact of granule hydration on maize and wheat starch chemical reactivity at the granular and molecular levels. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105374] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
4
|
Alvino Granados AE, Fongin S, Hagura Y, Kawai K. Continuously Distributed Glass Transition of Maca (Lepidium meyenii Walpers) Powder and Impact on Caking Properties. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09593-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
5
|
Nogueira GF, Fakhouri FM, de Oliveira RA. Extraction and characterization of arrowroot (Maranta arundinaceae L.) starch and its application in edible films. Carbohydr Polym 2018; 186:64-72. [PMID: 29456010 DOI: 10.1016/j.carbpol.2018.01.024] [Citation(s) in RCA: 75] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2017] [Accepted: 01/07/2018] [Indexed: 11/26/2022]
Abstract
This research work aimed extraction and characterization of arrowroot starch. Besides, the effects of different concentrations of starch (2.59-5.41%, mass/mass) and concentrations of glycerol (9.95-24.08%, mass versus starch mass) on films properties were evaluated by a rotational central composite 22 experimental design. Arrowroot starch showed high amylose content (35%). Low values were found for the swelling power and solubility index. The X-ray diffraction showed "C" type crystalline structures, while thermogram showed Tg around of 118 and 120 °C. The thermogravimetric analysis showed that 40% of mass loss of starch occurred between 330 and 410 °C. The films were homogeneous, transparent and manageable. Starch and glycerol concentrations played a significant role in thickness and solubility in water of films, but was not significant for water vapor permeability and tensile strength. Therefore, arrowroot is a very promising starch source for application in films.
Collapse
Affiliation(s)
| | - Farayde Matta Fakhouri
- School of Chemical Engineering, University of Campinas, Campinas, SP, CEP 13083-852, Brazil; Faculty of Engineering, Federal University of Grande Dourados, Dourados, MS, Brazil
| | | |
Collapse
|
6
|
Sogabe T, Kawai K, Kobayashi R, Jothi JS, Hagura Y. Effects of porous structure and water plasticization on the mechanical glass transition temperature and textural properties of freeze-dried trehalose solid and cookie. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.08.027] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
7
|
Kawai K, Hagiwara T. Control of Physical Changes in Food Products. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2018; 1081:385-399. [PMID: 30288721 DOI: 10.1007/978-981-13-1244-1_21] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Food is a multicomponent system that mainly comprises protein, carbohydrate, fat, and water. During food processing and preservation, various physical changes (e.g., melting, crystallization, glass transition) occur in food products, affecting their quality. This chapter specifically examines the effect of physical changes on the quality of dry and frozen food products. Dry food products are commonly in an amorphous state. Therefore, glass transition occurs during their dehydration-rehydration processing. To control their texture and physical stability, it is important to elucidate the effects of water contents on the glass transition temperature of dry food products. Frozen foods consist of ice crystals and freeze-concentrated matrix. The formation of ice crystal and the dynamics of ice crystal evolution affect food quality. Therefore control of ice crystals is important for high-quality frozen food. Moreover, because freeze-concentrated matrix consists of solute that are plasticized by the unfrozen water and is in an amorphous state, it can undergo glass transition by freeze concentration. The physical state of freeze-concentrated matrix also strongly affects the stability of food quality during frozen storage.
Collapse
Affiliation(s)
- Kiyoshi Kawai
- Graduate School of Biosphere Science, Hiroshima University, Higashi-Hiroshima, Hiroshima, Japan.
| | - Tomoaki Hagiwara
- Graduate School of Marine Science and Technology, Tokyo University of Marine Science Technology, Tokyo, Japan
| |
Collapse
|
8
|
Chuang L, Panyoyai N, Shanks RA, Kasapis S. Effect of salt on the glass transition of condensed tapioca starch systems. Food Chem 2017; 229:120-126. [DOI: 10.1016/j.foodchem.2017.02.063] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2016] [Revised: 02/05/2017] [Accepted: 02/13/2017] [Indexed: 11/29/2022]
|
9
|
Godoi FC, Prakash S, Bhandari BR. 3d printing technologies applied for food design: Status and prospects. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.01.025] [Citation(s) in RCA: 294] [Impact Index Per Article: 36.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
10
|
Effect of stepwise baking on the structure, browning, texture, and in vitro starch digestibility of cookie. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.068] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
11
|
Leyva-Porras C, Saavedra-Leos M, López-Pablos A, Soto-Guerrero J, Toxqui-Terán A, Fozado-Quiroz R. Chemical, Thermal and Physical Characterization of Inulin for its Technological Application Based on the Degree of Polymerization. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12333] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- C. Leyva-Porras
- Centro de Investigación de Materiales Avanzados (CIMAV); Alianza Norte No 202, Parque de Investigación e Innovación Tecnológica (PIIT) podaca N.L. México
| | - M.Z. Saavedra-Leos
- Coordinación Académica Región Altiplano, Universidad Autónoma de San Luis Potosí; Carretera a Cedral Km, 5 + 600 Ejido San José de las Trojes Matehuala S.L.P. México
| | - A.L. López-Pablos
- Coordinación Académica Región Altiplano, Universidad Autónoma de San Luis Potosí; Carretera a Cedral Km, 5 + 600 Ejido San José de las Trojes Matehuala S.L.P. México
- Doctorado Institucional en Ingeniería y Ciencia de Materiales (DICIM); Sierra Leona 530, Col. Lomas, 2a. Sección, Planta Baja San Luis Potosí S.L.P. México
| | - J.J. Soto-Guerrero
- Coordinación Académica Región Altiplano, Universidad Autónoma de San Luis Potosí; Carretera a Cedral Km, 5 + 600 Ejido San José de las Trojes Matehuala S.L.P. México
| | - A. Toxqui-Terán
- Centro de Investigación de Materiales Avanzados (CIMAV); Alianza Norte No 202, Parque de Investigación e Innovación Tecnológica (PIIT) podaca N.L. México
- Doctorado Institucional en Ingeniería y Ciencia de Materiales (DICIM); Sierra Leona 530, Col. Lomas, 2a. Sección, Planta Baja San Luis Potosí S.L.P. México
| | - R.E. Fozado-Quiroz
- Coordinación Académica Región Altiplano, Universidad Autónoma de San Luis Potosí; Carretera a Cedral Km, 5 + 600 Ejido San José de las Trojes Matehuala S.L.P. México
| |
Collapse
|
12
|
Dette HP, Koop T. Glass Formation Processes in Mixed Inorganic/Organic Aerosol Particles. J Phys Chem A 2014; 119:4552-61. [DOI: 10.1021/jp5106967] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Hans P. Dette
- Faculty of Chemistry and
Center for Molecular Materials, Bielefeld University, Universitätsstraße
25, D-33615 Bielefeld, Germany
| | - Thomas Koop
- Faculty of Chemistry and
Center for Molecular Materials, Bielefeld University, Universitätsstraße
25, D-33615 Bielefeld, Germany
| |
Collapse
|
13
|
Zhou Y, Winkworth-Smith CG, Wang Y, Liang J, Foster TJ, Cheng Y. Effect of a small amount of sodium carbonate on konjac glucomannan-induced changes in thermal behavior of wheat starch. Carbohydr Polym 2014; 114:357-364. [DOI: 10.1016/j.carbpol.2014.08.033] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2014] [Revised: 08/05/2014] [Accepted: 08/06/2014] [Indexed: 10/24/2022]
|
14
|
Relationships of flour solvent retention capacity, secondary structure and rheological properties with the cookie making characteristics of wheat cultivars. Food Chem 2014; 158:48-55. [DOI: 10.1016/j.foodchem.2014.02.096] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2013] [Revised: 01/25/2014] [Accepted: 02/20/2014] [Indexed: 11/19/2022]
|
15
|
Kawai K, Toh M, Hagura Y. Effect of sugar composition on the water sorption and softening properties of cookie. Food Chem 2014; 145:772-6. [DOI: 10.1016/j.foodchem.2013.08.127] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2013] [Revised: 08/26/2013] [Accepted: 08/29/2013] [Indexed: 11/28/2022]
|
16
|
Physical properties of inulin and inulin-orange juice: physical characterization and technological application. Carbohydr Polym 2014; 105:10-9. [PMID: 24708946 DOI: 10.1016/j.carbpol.2013.12.079] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2013] [Revised: 12/16/2013] [Accepted: 12/28/2013] [Indexed: 11/22/2022]
Abstract
In this work two systems based on a carbohydrate polymer were studied: inulin as model system and inulin-orange juice as complex system. Both system were stored at different water activity conditions and subsequently characterized. Water adsorption isotherms type II were fitted by the GAB model and the water monolayer content was determined for each system. From thermal analyzes it was found that at low water activities (aw) systems were fully amorphous. As aw increased, crystallinity was developed. This behavior was corroborated by X-ray diffraction. In the inulin-orange juice system, crystallization appears at lower water activity caused by the intensification of the chemical interaction of the low molecular weight species contained in orange juice. Glass transition temperature (Tg), determined by modulated differential scanning calorimeter, decreased with aw. As water is adsorbed, the physical appearance of samples changed which could be observed by optical microscopy and effectively related with the microstructure found by scanning electron microscopy.
Collapse
|
17
|
Xin Y, Zhang M, Adhikari B. Effect of trehalose and ultrasound-assisted osmotic dehydration on the state of water and glass transition temperature of broccoli (Brassica oleracea L. var. botrytis L.). J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.06.035] [Citation(s) in RCA: 103] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
18
|
Temperature-dependent quality characteristics of pre-dehydrated cookies: Structure, browning, texture, in vitro starch digestibility, and the effect on blood glucose levels in mice. Food Chem 2013; 141:223-8. [DOI: 10.1016/j.foodchem.2013.02.103] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2012] [Revised: 01/15/2013] [Accepted: 02/28/2013] [Indexed: 11/17/2022]
|
19
|
Saavedra-Leos M, Grajales-Lagunes A, González-García R, Toxqui-Terán A, Pérez-García S, Abud-Archila M, Ruiz-Cabrera M. Glass Transition Study in Model Food Systems Prepared with Mixtures of Fructose, Glucose, and Sucrose. J Food Sci 2012; 77:E118-26. [DOI: 10.1111/j.1750-3841.2012.02678.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
20
|
Lienhard DM, Zobrist B, Zuend A, Krieger UK, Peter T. Experimental evidence for excess entropy discontinuities in glass-forming solutions. J Chem Phys 2012; 136:074515. [DOI: 10.1063/1.3685902] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
|
21
|
Kianfar F, Chowdhry BZ, Antonijevic MD, Boateng JS. Novel films for drug delivery via the buccal mucosa using model soluble and insoluble drugs. Drug Dev Ind Pharm 2011; 38:1207-20. [DOI: 10.3109/03639045.2011.644294] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
|
22
|
State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report). PURE APPL CHEM 2011. [DOI: 10.1351/pac-rep-10-07-02] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Supplemented temperature/composition phase diagrams include the non-equilibrium glass-transition temperature (Tg) curve and equilibrium ice-melting and solubility curves. The inclusion of the non-equilibrium curve allows one to establish relationships with the time coordinate and, thus, with the dynamic behavior of systems, provided that the thermal history of such systems is known. The objective of this report is to contribute to the potential applications of supplemented state diagrams for aqueous glass-formers, in order to describe the influence of water content, nature of vitrifying agents, and temperature on the physico-chemical properties of foods and biological and pharmaceutical products. These data are helpful to develop formulations, processing strategies, or storage procedures in order to optimize the stability of food ingredients and pharmaceutical formulations. Reported experimental data on phase and state transitions for several food and pharmaceutical systems were analyzed. Some methodological aspects and the effect of phase and state transitions on the main potential chemical reactions that can alter those systems during processing and/or storage are discussed.
Collapse
|
23
|
Koop T, Bookhold J, Shiraiwa M, Pöschl U. Glass transition and phase state of organic compounds: dependency on molecular properties and implications for secondary organic aerosols in the atmosphere. Phys Chem Chem Phys 2011; 13:19238-55. [DOI: 10.1039/c1cp22617g] [Citation(s) in RCA: 503] [Impact Index Per Article: 38.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
24
|
Rahman MS. Food stability determination by macro–micro region concept in the state diagram and by defining a critical temperature. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.07.011] [Citation(s) in RCA: 91] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
25
|
Núñez M, Sandoval AJ, Müller AJ, Della Valle G, Lourdin D. Thermal Characterization and Phase Behavior of a Ready-to-Eat Breakfast Cereal Formulation and its Starchy Components. FOOD BIOPHYS 2009. [DOI: 10.1007/s11483-009-9127-6] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
26
|
Rahman MS. Food Stability Beyond Water Activity and Glass Transtion: Macro-Micro Region Concept in the State Diagram. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2009. [DOI: 10.1080/10942910802628107] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
27
|
Comparing the crystallization of sucrose and lactose in spray dryers. FOOD AND BIOPRODUCTS PROCESSING 2009. [DOI: 10.1016/j.fbp.2008.09.003] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
28
|
Umesh Hebbar H, Rastogi N, Subramanian R. Properties of Dried and Intermediate Moisture Honey Products: A Review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2008. [DOI: 10.1080/10942910701624736] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- H. Umesh Hebbar
- a Department of Food Engineering , Central Food Technological Research Institute, Council of Scientific and Industrial Research , Mysore, India
| | - N.K. Rastogi
- a Department of Food Engineering , Central Food Technological Research Institute, Council of Scientific and Industrial Research , Mysore, India
| | - R. Subramanian
- a Department of Food Engineering , Central Food Technological Research Institute, Council of Scientific and Industrial Research , Mysore, India
| |
Collapse
|
29
|
|
30
|
Farroni AE, Matiacevich SB, Guerrero S, Alzamora S, Del Pilar Buera M. Multi-level approach for the analysis of water effects in corn flakes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:6447-6453. [PMID: 18616268 DOI: 10.1021/jf800541f] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The purpose of this work was to analyze the effect of water on thermal transitions, mechanical properties, and molecular mobility in corn flakes (CF), and their relationships. Commercial common (CCF) and sugar-frosted (SCF) corn flakes were studied in a water content (wc) range from 5 to 20 (% dry basis). The slope of (1)H NMR spin-spin relaxation time T 2* (determined by FID) versus temperature plot changed close to T g. Compression force showed a maximum at wc of ca. 12 and 16% (db) for SCF and CCF, respectively. (1)H NMR complemented DSC data in determining the temperature dependence of water and solid mobility, in order to assess quality of laminated corn products. The results of the present work indicate that while the compression force showed a maximum value as a function of water content, T g values determined by DSC or by spin-spin relaxation decreased progressively with increasing water content.
Collapse
Affiliation(s)
- Abel E Farroni
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, C1428EGA Buenos Aires, Argentina.
| | | | | | | | | |
Collapse
|
31
|
Belcourt LA, Labuza TP. Effect of Raffinose on Sucrose Recrystallization and Textural Changes in Soft Cookies. J Food Sci 2007; 72:C065-71. [DOI: 10.1111/j.1750-3841.2006.00218.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
32
|
Gondek E, Lewicki PP. Antiplasticization of cereal-based products by water. Part II: Breakfast cereals. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.07.023] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
33
|
Jaya S, Das H, Mani S. Optimization of Maltodextrin and Tricalcium Phosphate for Producing Vacuum Dried Mango Powder. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2006. [DOI: 10.1080/10942910500217666] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
34
|
Blond G, Roudaut G, Simatos D, Champion D, Le Meste M. Interaction of Water with Food Components. FOOD SCIENCE AND TECHNOLOGY 2005. [DOI: 10.1201/9781420028133.ch4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
|
35
|
|
36
|
Buitink J, Leprince O. Glass formation in plant anhydrobiotes: survival in the dry state. Cryobiology 2004; 48:215-28. [PMID: 15157771 DOI: 10.1016/j.cryobiol.2004.02.011] [Citation(s) in RCA: 184] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2003] [Accepted: 02/18/2004] [Indexed: 11/29/2022]
Abstract
Anhydrobiotes can resist complete dehydration and survive the dry state for extended periods of time. During drying, cytoplasmic viscosity increases dramatically and in the dry state, the cytoplasm transforms into a glassy state. Plant anhydrobiotes possess large amounts of soluble non-reducing sugars and their state diagrams resemble those of simple sugar mixtures. However, more detailed in vivo measurements using techniques such as Fourier transform infrared spectroscopy and electron paramagnetic resonance spectroscopy reveal that these intracellular glasses are complex systems with properties quite different from those of simple sugar glasses. Intracellular glasses exhibit a high molecular packing and slow molecular mobility, resembling glasses made of mixtures of proteins and sugars, which potentially interact with additional cytoplasmic components such as salts, organic acids, and amino acids. Above the glass transition temperature, the cytoplasm of biological systems still exhibits a high stability and low molecular mobility, which could serve as an ecological advantage. All desiccation-tolerant organisms form glasses upon drying, but desiccation-sensitive organisms generally lose their viability during drying at water contents at which the glassy state has not yet been formed, suggesting that other factors are necessary for desiccation tolerance. Nevertheless, the formation of intracellular glasses is indispensable to survive the dry state. Storage stability of seeds and pollens is related to the molecular mobility and packing density of the intracellular glass, suggesting that the characteristic properties of intracellular glasses provide stability for long-term survival.
Collapse
Affiliation(s)
- Julia Buitink
- UMR 1191 Molecular Seed Physiology (INRA/INH/University of Angers), 16 Bd Lavoisier, 49045 Angers, France.
| | | |
Collapse
|
37
|
Jaya S, Das H. Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties. J FOOD ENG 2004. [DOI: 10.1016/s0260-8774(03)00135-3] [Citation(s) in RCA: 196] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
38
|
Auh JH, Kim YR, Cornillon P, Yoon J, Yoo SH, Park KH. Cryoprotection of protein by highly concentrated branched oligosaccharides. Int J Food Sci Technol 2003. [DOI: 10.1046/j.1365-2621.2003.00694.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
39
|
Kouassi K, Jouppila K, Roos Y. Effects of κ-Carrageenan on Crystallization and Invertase Activity in Lactose-Sucrose Systems. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb09525.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
40
|
Glass Transition Studies of Baked Tortilla Chips Using Dynamic Mechanical Thermal Analysis. Lebensm Wiss Technol 2002. [DOI: 10.1006/fstl.2001.0813] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
41
|
Kouassi K, Roos YH. Glass transition and water effects on sucrose inversion by invertase in a lactose-sucrose system. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2000; 48:2461-2466. [PMID: 10888568 DOI: 10.1021/jf9902999] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Enzymatic changes are often detrimental to quality of low-moisture foods. In the present study, effects of glass transition and water on sucrose inversion in a lactose-sucrose food model were investigated. Amorphous samples were produced by freeze-drying lactose-sucrose (2:1)-invertase (20 mg invertase/49.4 g of carbohydrate) dissolved in distilled water. Sorption isotherms were determined gravimetrically at 24 degrees C. Sucrose hydrolysis was determined by monitoring glucose content using a test kit and the amounts of fructose, glucose, and sucrose using HPLC. The glass transition temperatures, T(g), at various water contents were measured using differential scanning calorimetry (DSC). The BET and the GAB sorption models were fitted to experimental data up to a(w) 0.444 and 0.538, respectively. Water sorption and DSC results suggested time-dependent crystallization of sugars at a(w) 0.444 and above. Significant sucrose hydrolysis occurred only above T(g), concomitantly with crystallization. Sucrose hydrolysis and crystallization were not likely in glassy materials.
Collapse
Affiliation(s)
- K Kouassi
- Department of Food Technology, FIN-00014 University of Helsinki, Finland
| | | |
Collapse
|
42
|
|
43
|
|
44
|
|
45
|
|
46
|
Caffarena ER, Grigera J. Hydration of glucose in the rubbery and glassy states studied by molecular dynamics simulation. Carbohydr Res 1999. [DOI: 10.1016/s0008-6215(98)00316-4] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
47
|
Leon AE, Jovanovich G, Añón MC. Gelatinization Profiles of Triticale Starch in Cookies as Influenced by Moisture and Solutes. Cereal Chem 1998. [DOI: 10.1094/cchem.1998.75.5.617] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- A. E. Leon
- Facultad de Ciencias Agropecuarias. Universidad Nacional de Córdoba, Valparaíso s/n, Ciudad Universitaria, (5000) Córdoba, Argentina
| | - G. Jovanovich
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos, CIDCA-UNLP-CONICET, Calle 47 y 116 (1900) La Plata, Argentina
| | - M. C. Añón
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos, CIDCA-UNLP-CONICET, Calle 47 y 116 (1900) La Plata, Argentina
| |
Collapse
|
48
|
Rault J, Lucas A, Neffati R, Monleón Pradas M. Thermal Transitions in Hydrogels of Poly(ethyl acrylate)/Poly(hydroxyethyl acrylate) Interpenetrating Networks. Macromolecules 1997. [DOI: 10.1021/ma970344i] [Citation(s) in RCA: 50] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- J. Rault
- Laboratoire de Physique des Solides, Université de Paris-Sud, Bât. 510, F-91405 Orsay, France, and Departamento de Termodinámica Aplicada, Universidad Politécnica, P. O. Box 22012, E-46071 Valencia, Spain
| | - A. Lucas
- Laboratoire de Physique des Solides, Université de Paris-Sud, Bât. 510, F-91405 Orsay, France, and Departamento de Termodinámica Aplicada, Universidad Politécnica, P. O. Box 22012, E-46071 Valencia, Spain
| | - R. Neffati
- Laboratoire de Physique des Solides, Université de Paris-Sud, Bât. 510, F-91405 Orsay, France, and Departamento de Termodinámica Aplicada, Universidad Politécnica, P. O. Box 22012, E-46071 Valencia, Spain
| | - M. Monleón Pradas
- Laboratoire de Physique des Solides, Université de Paris-Sud, Bât. 510, F-91405 Orsay, France, and Departamento de Termodinámica Aplicada, Universidad Politécnica, P. O. Box 22012, E-46071 Valencia, Spain
| |
Collapse
|
49
|
PIAZZA L, SCHIRALDI A. Correlation Between Fracture of Semi-sweet Hard Biscuits and Dough Viscoelastic Properties. J Texture Stud 1997. [DOI: 10.1111/j.1745-4603.1997.tb00135.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
50
|
Lourdin D, Coignard L, Bizot H, Colonna P. Influence of equilibrium relative humidity and plasticizer concentration on the water content and glass transition of starch materials. POLYMER 1997. [DOI: 10.1016/s0032-3861(97)00082-7] [Citation(s) in RCA: 300] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|