Advanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities and College of Health and Biomedicine, Victoria University, Werribee Campus, Victoria 3030, Australia.
Advanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities and College of Health and Biomedicine, Victoria University, Werribee Campus, Victoria 3030, Australia; FrieslandCampina, Amersfoort, the Netherlands.
Food Chem. 2019 Sep 30;293:247-253. doi: 10.1016/j.foodchem.2019.04.065. Epub 2019 Apr 19.
Physicochemical and thermal characteristics of concentrated lactose solutions containing 0.05, 1, or 4% (w/w) of three acids commonly used in the food industry, i.e., lactic, citric, and phosphoric acid, were studied. Properties of both lactose and water were affected by all acids studied. Thermographic analysis showed that interactions between water and acids hindered evaporation of water from most of lactose solutions. This effect was mostly related to the formation of a strong hydration layer around lactose molecules by hydrogen bonds. Acid-induced hydrolysis of lactose into glucose and galactose varied depending on the concentration, hydrolytic power of acids and molecular interactions in the system. The study concluded that the varying physical, chemical, structural and thermal characteristics of lactose as affected by the presence of different acids was mainly due to the manipulation of water-lactose interactions, whereas the hydrolysis of lactose by the acids plays a smaller role.
研究了含有 0.05%、1%或 4%（w/w）三种常见食品工业用酸（乳酸、柠檬酸和磷酸）的浓缩乳糖溶液的物理化学和热特性。所有研究的酸都影响乳糖和水的性质。热成像分析表明，水和酸之间的相互作用阻碍了大多数乳糖溶液中水分的蒸发。这种效应主要与氢键在乳糖分子周围形成强水合层有关。酸诱导乳糖水解成葡萄糖和半乳糖的程度取决于浓度、酸的水解能力以及系统中的分子相互作用。研究得出结论，不同酸对乳糖物理、化学、结构和热特性的影响主要是由于对水-乳糖相互作用的操纵，而酸对乳糖的水解作用则起较小的作用。
