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INTERACTION OF SUCROSE WITH GELATIN, EGG ALBUMIN AND GLUTEN IN FREEZE-DRIED MIXTURES AS SHOWN BY WATER SORPTION.

Author(s) : CHINACHOTI P., STEINBERG M. P.

Type of article: Article

Summary

THE OBJECTIVE WAS TO STUDY SUCROSE-PROTEIN INTERACTIONS IN FRE EZE-DRIED MIXTURES AS SHOWN BY WATER BINDING DATA. GELATIN, EGG ALBUMIN AND GLUTEN WERE INCLUDED. SUCROSE CONTENT WAS VARIE THE EXPERIMENTAL WATER SORPTION DATA AT A GIVEN WATER ACTIVITY WAS THEN COMPARED TO CALCULATED VALUES OBTAINED FROM THE LANG-STEINBERG MASS BALANCE EQUATION. CONTRARY TO OTHER SYSTEMS, SAMPLES SORBED MORE RATHER THAN LESS WATER THAN CALCULATED. THIS WAS ASCRIBED TO SUCROSE-PROTEIN INTERACTION WHICH INCREASED WATER BINDING BY PROTEIN. AMOUNT OF INTERACTION ATA GIVEN WATER ACTIVITY WAS FOUND TO BE LINEARLY RELATED TO THE SUCROSE CONTENT. A CRITICAL SUCROSE CONTENT WAS NEEDED TO TRIGGER THE INTERACTION.

Details

  • Original title: INTERACTION OF SUCROSE WITH GELATIN, EGG ALBUMIN AND GLUTEN IN FREEZE-DRIED MIXTURES AS SHOWN BY WATER SORPTION.
  • Record ID : 1989-1621
  • Languages: English
  • Publication date: 1988
  • Source: Source: J. Food Sci.
    vol. 53; n. 3; 1988.05-06; 932-934; 939; 3 fig.; 1 tabl.; 30 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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