水活度和温度对非晶碳水化合物粉末结块性能的影响。

IF 1.2 Q4 BIOCHEMISTRY & MOLECULAR BIOLOGY
Journal of applied glycoscience Pub Date : 2025-02-20 eCollection Date: 2025-01-01 DOI:10.5458/jag.7201103
Sukritta Anantawittayanon, Takumi Mochizuki, Kiyoshi Kawai
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引用次数: 0

摘要

由于水的塑化作用,水的吸附降低了非晶态碳水化合物粉末的玻璃化转变温度。当T g低于贮存温度(T)时,即玻璃向橡胶转变时,非晶态粉末发生结块。虽然当T大于T g时也会发生玻璃到橡胶的转变,但关于T升高引起的非晶粉末结块的知识有限。因此,研究人员使用在25°C下制备的具有不同水活度(a w)值的无定形碳水化合物粉末,在更高温度下储存,然后返回25°C (t循环样品)储存,以研究结块特性。采用重量比为0、0.1和0.2葡萄糖的麦芽糊精和葡萄糖混合物。高a w值的t循环粉末的结块行为与之前报道的w循环样品相似(干燥的粉末在不同的a w条件下储存,然后通过真空干燥返回干燥条件)。相比之下,具有低w值的t循环粉末即使在橡胶状态下也能抵抗结块。这表明水分子作为粘结剂在高w条件下支持结块的进展。为了分析水分子开始作为结块粘合剂时的水化水平,提出了测定多层吸附水含量和多层吸附水w值的方法。断裂应力随T - tg的增大而增大,随试样的不同而不同。水的结合作用也有助于形成更硬的蛋糕。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effects of Water Activity and Temperature on the Caking Properties of Amorphous Carbohydrate Powders.

Water sorption reduces the glass transition temperature (T g) of amorphous carbohydrate powders due to water plasticization. Caking of amorphous powder occurs when T g decreases below the storage temperature (T), that is, when the glass-to-rubber transition occurs. Although glass-to-rubber transition also occurs when T is greater than T g, knowledge regarding the caking of amorphous powders induced by T elevation is limited. Thus, caking properties were investigated using amorphous carbohydrate powders with varying water activity (a w) values prepared at 25 °C, stored at a higher temperature, and then returned to 25 °C (T-cycled samples) for storage. Maltodextrin and glucose mixtures at weight ratios of 0, 0.1, and 0.2 glucose were employed. The caking behavior of T-cycled powders with high a w values was similar to that of a w-cycled samples (dried powders were stored under various a w conditions and then returned to the dry condition via vacuum-drying) reported previously. T-cycled powders with a low a w value, by contrast, were resistant to caking even in the rubbery state. This suggests that water molecules support the progression of caking as the binder under high-a w conditions. To analyze the hydration level at which water molecules begin to act as a binder for caking, determination of the multilayer adsorbed water content and multilayer adsorbed a w values is proposed. The fracture stress increased with increases in T - T g, depending on the sample. The binding effect of water also contributed to the formation of a harder cake.

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来源期刊
Journal of applied glycoscience
Journal of applied glycoscience BIOCHEMISTRY & MOLECULAR BIOLOGY-
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