Jouppila K, Kansikas J, Roos Y H
Department of Food Technology, P.O. Box 27 (Latokartanonkaari 7), University of Helsinki, Finland.
Biotechnol Prog. 1998 Mar-Apr;14(2):347-50. doi: 10.1021/bp980010s.
Effects of storage time and relative humidity on crystallization and crystal forms produced from amorphous lactose were investigated. Crystallization was observed from time-dependent loss of sorbed water and increasing intensities of peaks in X-ray diffraction patterns. The rate of crystallization increased with increasing storage relative humidity. Lactose crystallized mainly as alpha-lactose monohydrate and anhydrous crystals with alpha- and beta-lactose in a molar ratio of 5:3. The results suggested that the crystal form was defined by the early nucleation process. The crystallization data are important in modeling of crystallization phenomena and prediction of stability of lactose-containing food and pharmaceutical materials.
研究了储存时间和相对湿度对无定形乳糖结晶及所产生晶体形态的影响。通过吸附水随时间的损失以及X射线衍射图谱中峰强度的增加观察到了结晶现象。结晶速率随储存相对湿度的增加而提高。乳糖主要结晶为α-乳糖一水合物和无水晶体，其中α-乳糖与β-乳糖的摩尔比为5:3。结果表明，晶体形态由早期成核过程决定。这些结晶数据对于结晶现象的建模以及含乳糖食品和药物材料稳定性的预测具有重要意义。
