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An X-ray diffraction analysis of crystallised whey and whey-permeate powders

机译:结晶乳清粉和乳清粉的X射线衍射分析

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摘要

Amorphous whey,whey-permeate and lactose powders have been crystallised at various air temperatures and humidities,and these crystallised powders have been examined using X-ray diffraction.The most stable lactose crystal under normal storage conditions,alpha-lactose monohydrate,forms preferentially in whey and whey-permeate powders at 50 °C,provided sufficient moisture is available,whereas anhydrous beta-lactose and mixed anhydrous lactose crystals,which are unstable under normal storage conditions,form preferentially at 90 °C.Thus,faster crystallisation at higher temperatures is offset by the formation of lactose-crystal forms that are less stable under normal storage conditions.Very little a-lactose monohydrate crystallises in the pure lactose powders over the range of temperatures and humidities tested,because the crystallisation of alpha- and beta-lactose is considerably more rapid than the mutarotation of beta- to alpha-lactose in the amorphous phase and the hydration of alpha-lactose during crystallisation.Protein and salts hinder the crystallisation process,which provides more time for mutarotation and crystal hydration in the whey and whey-permeate powders.
机译:非晶态乳清粉,乳清蛋白粉和乳糖粉在各种温度和湿度下均已结晶,并使用X射线衍射对其进行了研究。在正常储存条件下,最稳定的乳糖晶体,α-乳糖一水合物优先形成于乳清粉和乳清蛋白粉在50°C时可提供足够的水分,而无水β-乳糖和混合的无水乳糖晶体在正常存储条件下不稳定,优先在90°C时形成。因此,在较高温度下结晶更快通过在正常储存条件下不稳定的乳糖结晶形式的形成来抵消。在测试的温度和湿度范围内,纯乳糖粉中很少有α-乳糖一水合物结晶,因为α-和β-乳糖的结晶比无定形相中的β-乳糖突变和α-lac的水合作用快得多蛋白质和盐会阻碍结晶过程,从而为乳清和乳清透粉中的突变和晶体水合作用提供更多时间。

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