The performance of maltodextrins as protective excipients in freeze-dried biomaterials subjected to thermal treatment, in comparison with trehalose systems

MARIA FLORENCIA MAZZOBRE; LODATO, PATRICIA; SEGOVIA DE HUERGO, MARTA; BUERA, MARÍA DEL PILAR; CHIRIFE, JORGE

Biopolymer Science: Food and non Food Applications

INRA Paris, France

Año: 1999; p. 321 - 326

The performance of various maltodextrins as stabilizers of the enzyme lactase and a yeast (S. Cerevisiae) was studied in relation to the physical characteristics of the low moisture materials and compared with the protection provided by trehalose systems. Although enzyme stability showed to be principally dependent on the amorphous structure of the matrix, for yeast stability the presence of certain amount of amorphous disaccharides or trisaccharides during freeze-drying and heating appeared to be the critical factor to protect cell viability.