Thorat Alpana, Marrs Krystin N, Ghorab Mohamed K, Meunier Vincent, Forny Laurent, Taylor Lynne S, Mauer Lisa J
Dept. of Food Science, Purdue Univ., 745 Agriculture Mall Drive, West Lafayette, IN, 47907, U.S.A.
Dept. of Industrial and Physical Pharmacy, Purdue Univ., 575 Stadium Mall Drive, West Lafayette, IN, 47907, U.S.A.
J Food Sci. 2017 May;82(5):1142-1156. doi: 10.1111/1750-3841.13676. Epub 2017 Mar 20.
The effects of coformulating amorphous maltodextrins (MDs) and crystalline fructose, a deliquescent solid, on the moisture sorption, deliquescence point (RH ), and glass transition temperature (T ) behaviors were determined. Moisture sorption profiles of binary fructose:MD mixtures and individual ingredients were generated using controlled relative humidity (RH) desiccators and by dynamic vapor sorption techniques. Blends exhibited synergistic moisture uptake at RHs below the RH of fructose, attributed to partial dissolution of fructose in plasticized MD matrices without a significant reduction in the RH of the undissolved fructose. Increasing storage temperature decreased the onset RH for moisture sorption synergy. At all storage RHs, the measured T (2nd scan) was significantly reduced in fructose:MD mixtures compared to individual MDs, and was related to both the synergistic moisture uptake in the blends and heat-induced ternary fructose-MD-water interactions in the differential scanning calorimeter. Differences were found between the behavior of fructose:MD blends and previous reports of sucrose:MD and NaCl:MD blends, caused in part by the lower RH of fructose. The enhanced moisture sorption in blends of deliquescent and amorphous ingredients could lead to problematic moisture-induced changes if storage conditions are not controlled.
研究了将无定形麦芽糊精（MDs）与潮解性固体结晶果糖共配制对吸湿、潮解点（RH）和玻璃化转变温度（T）行为的影响。使用可控相对湿度（RH）干燥器和动态蒸汽吸附技术生成了二元果糖：MD混合物及各成分的吸湿曲线。在低于果糖RH的相对湿度下，混合物表现出协同吸湿现象，这归因于果糖在增塑的MD基质中的部分溶解，而未溶解果糖的RH没有显著降低。储存温度升高会降低吸湿协同作用的起始RH。在所有储存相对湿度下，与单独的MD相比，果糖：MD混合物中测得的T（第二次扫描）显著降低，这与混合物中的协同吸湿以及差示扫描量热仪中热诱导的三元果糖-MD-水相互作用有关。发现果糖：MD混合物的行为与之前蔗糖：MD和氯化钠：MD混合物的报道存在差异，部分原因是果糖的RH较低。如果储存条件不受控制，潮解性和无定形成分混合物中增强的吸湿可能会导致由水分引起的问题变化。
