Water sorption-induced crystallization, structural relaxations and strength analysis of relaxation times in amorphous lactose/whey protein systems

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dc.contributor.authorFan, Fanghuien
dc.contributor.authorMou, Tianen
dc.contributor.authorNurhadi, Bambangen
dc.contributor.authorRoos, Yrjö H.en
dc.contributor.funderChina Scholarship Councilen
dc.contributor.funderDepartment of Agriculture, Food and the Marineen
dc.contributor.funderIrish Universities Associationen
dc.date.accessioned2016-12-09T15:41:48Z
dc.date.available2016-12-09T15:41:48Z
dc.date.issued2016-10-27
dc.date.updated2016-12-09T15:13:23Z
dc.description.abstractWater sorption-induced crystallization, α-relaxations and relaxation times of freeze-dried lactose/whey protein isolate (WPI) systems were studied using dynamic dewpoint isotherms (DDI) method and dielectric analysis (DEA), respectively. The fractional water sorption behavior of lactose/WPI mixtures shown at aw ≤ 0.44 and the critical aw for water sorption-related crystallization (aw(cr)) of lactose were strongly affected by protein content based on DDI data. DEA results showed that the α-relaxation temperatures of amorphous lactose at various relaxation times were affected by the presence of water and WPI. The α-relaxation-derived strength parameter (S) of amorphous lactose decreased with aw up to 0.44 aw but the presence of WPI increased S. The linear relationship for aw(cr) and S for lactose/WPI mixtures was also established with R2 > 0.98. Therefore, DDI offers another structural investigation of water sorption-related crystallization as governed by aw(cr), and S may be used to describe real time effects of structural relaxations in noncrystalline multicomponent solids.en
dc.description.sponsorshipChina Scholarship Council/Irish Universities Association (Joint Scholarships (No. 201306780016)); Department of Agriculture, Food and Marine (Project on Formulation and Design for Food Structure and Stability, No. 11/F/001.)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationFan, F., Mou, T., Nurhadi, B. and Roos, Y. H. (2017) 'Water sorption-induced crystallization, structural relaxations and strength analysis of relaxation times in amorphous lactose/whey protein systems', Journal of Food Engineering, 196, pp. 150-158. doi: 10.1016/j.jfoodeng.2016.10.022en
dc.identifier.doi10.1016/j.jfoodeng.2016.10.022
dc.identifier.endpage158en
dc.identifier.issn0260-8774
dc.identifier.journaltitleJournal of Food Engineeringen
dc.identifier.startpage150en
dc.identifier.urihttps://hdl.handle.net/10468/3369
dc.identifier.volume196en
dc.language.isoenen
dc.publisherElsevieren
dc.rights© 2016 Published by Elsevier Inc. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectDynamic dewpoint isothermsen
dc.subjectCrystallizationen
dc.subjectRelaxation timesen
dc.subjectStrengthen
dc.subjectWater activityen
dc.subjectα-Relaxationen
dc.titleWater sorption-induced crystallization, structural relaxations and strength analysis of relaxation times in amorphous lactose/whey protein systemsen
dc.typeArticle (peer-reviewed)en
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