Crystallization kinetics of lactose in sytems co-lyofilized with trehalose. Analysis by differential scanning calorimetry

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dc.contributor.authorMazzobre, MF
dc.contributor.authorSoto, G
dc.contributor.authorAguilera, JM
dc.contributor.authorBuera, MP
dc.date.accessioned2025-01-21T01:31:03Z
dc.date.available2025-01-21T01:31:03Z
dc.date.issued2001
dc.description.abstractThe objective of the present work was to study by differential scanning calorimetry phase/state transitions in model systems of amorphous lactose and lactose co-lyophilized with trehalose. The obtained parameters, such as glass transition temperatures (T-g) and enthalpies of crystallization were employed to test the applicability of different proposed models to predict the behavior of these systems. Thermograms of low moisture lactose-trehalose mixtures showed only one glass transition temperature indicating that compatibility exists between both sugars. The increase of trehalose concentration in the mixture promoted a delay of lactose crystallization in isothermal runs, and of the crystallization temperature (T-cr) in dynamic experiments. The presence of trehalose delayed lactose crystallization, without affecting the T-g value. Several factors (thermodynamic, geometric, kinetics) may modify the molecular environment in the combined systems, affecting nucleation and/or crystal growth. Three models [Arrhenius, Williams-Landel-Ferry (WLF) and Vogel-Tamman-Fulcher (VTF)] were used to study the temperature dependence of the crystallization time. Although experimental points were fitted fairly well by all these models in the range of temperature from 14 to 59 degreesC above T-g value, the VTF equation appears to apply better for sugars. (C) 2001 Elsevier Science Ltd. All rights reserved.
dc.fuente.origenWOS
dc.identifier.issn0963-9969
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/96970
dc.identifier.wosidWOS:000172170800008
dc.issue.numero10
dc.language.isoen
dc.pagina.final911
dc.pagina.inicio903
dc.revistaFood research international
dc.rightsacceso restringido
dc.subjectlactose
dc.subjecttrehalose
dc.subjectcrystallization
dc.subjectDSC
dc.subjectfreeze-drying
dc.titleCrystallization kinetics of lactose in sytems co-lyofilized with trehalose. Analysis by differential scanning calorimetry
dc.typeartículo
dc.volumen34
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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