Crystallization kinetics of lactose in sytems co-lyofilized with trehalose. Analysis by differential scanning calorimetry

MAZZOBRE, MARÍA FLORENCIA; SOTO, GONZALO; AGUILERA, JOSE MIGUEL; BUERA, MARÍA DEL PILAR

FOOD RESEARCH INTERNATIONAL

Elsevier

Año: 2001 vol. 34 p. 903 - 911

0963-9969

The objective of the present work was to study by differential scanning calorimetry phase/state transitions in model systems of amorphous lactose and lactose co-lyophilized with trehalose. The obtained parameters, such as glass transition temperatures (Tg) and enthalpies of crystallization were employed to test the applicability of different proposed models to predict the behavior of these systems. Thermograms of low moisture lactose–trehalose mixtures showed only one glass transition temperature indicating that compatibility exists between both sugars. The increase of trehalose concentration in the mixture promoted a delay of lactose crystallization in isothermal runs, and of the crystallization temperature (Tcr) in dynamic experiments. The presence of trehalose delayed lactose crystallization, without affecting the Tg value. Several factors (thermodynamic, geometric, kinetics) may modify the molecular environment in the combined systems, affecting nucleation and/or crystal growth. Three models [Arrhenius, Williams–Landel–Ferry (WLF) and Vogel–Tamman–Fulcher (VTF)] were used to study the temperature dependence of the crystallization time. Although experimental points were fitted fairly well by all these models in the range of temperature from 14 to 59 °C above Tg value, the VTF equation appears to apply better for sugars.