Glass transition and water effects on sucrose inversion in noncrystalline carbohydrate food systems
2001
Kouassi, K. | Roos, Y.H.
The effects of water and glass transition on the hydrolysis of sucrose by invertase in noncrystalline carbohydrate systems were investigated. Maltodextrin/sucrose (2:1) and maltodextrin/lactose/sucrose (1:1:1) were dissolved in distilled water. Invertase (10 mg/17.2 g) was added. Amorphous samples were produced by freeze-drying the solutions. Sorption isotherms were determined gravimetrically at 24 degrees C over the 0.113-0.763 aw, and over 0.239-0.764 aw, the glass transition, Tg was determined using differential scanning calorimetry (DSC). DSC and water sorption results suggested that samples remained noncrystalline. Sucrose inversion was analysed by monitoring glucose content during storage. Sucrose hydrolysis occurred at significant rates at 0.662 and 0.764 aw. The rate increase was not related to the apparent glass transition of the systems.
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