Interaction of sucrose with gelatin, egg albumin and gluten in freeze-dried mixtures as shown by water sorption
1988
Chinachoti, P. | Steinberg, M.P.
The objective was to study sucrose-protein interactions in freeze-dried mixtures as shown by water binding data. Gelatin, egg albumin and gluten were included. Sucrose content was varied. Each sample was mixed with water and dried. The powder was equilibrated against known water activity (a(w)) ranging from 0.58 to 0.93. The experimental water sorption data at a given a(w) 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 at a given a(w) was found to be linearly related to the sucrose content. A critical sucrose content was needed to trigger the interaction.
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