X-ray diffraction analysis of lactose crystallization in freeze-dried lactose–whey protein systems

• Published in: Food research international Vol. 67; pp. 1 - 11
• Main Authors: Fan, Fanghui, Roos, Yrjö H.
• Format: Journal Article
• Language: English
• Published: 01.01.2015
• Subjects: Crystallization; Diffraction; Glass transition; Lactose; Mathematical analysis; Moisture content; Nucleation; Proteins; X-ray diffraction
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2014.10.023

Water sorption, time-dependent crystallization and XRD patterns of lactose and lactose-WPI mixtures were studied with glass transition data. The results indicated that the sorbed water of lactose-WPI mixtures was fractional and water content of individual amorphous components in lactose-WPI mixtures at each a sub(w) from 25 degree C to 45 degree C could be calculated. Crystallization occurred in pure lactose whereas partial crystallization was typical of lactose-WPI mixtures (protein content less than or equal to 50%) at intermediate and high a sub(w) (> 0.44 a sub(w)) from 25 degree C to 45 degree C. The extents of crystallization were significantly delayed by WPI. The T sub(g) values of lactose-WPI systems showed the composition-dependent property in systems and might indicate the occurrence of phase separation phenomena during 240 h storage. XRD showed no anhydrous beta -lactose and mixed alpha -/ beta -lactose with molar ratios of 4:1 crystals in crystallized lactose-WPI systems (70:30 and 50:50 solids ratios). Reduced crystallization in the presence of WPI was more pronounced possibly because of reduced nucleation and diffusion during crystal-growth. The present study showed that WPI could present an important role in preventing sugar crystallization.