Stability to hydrolysis and browning of trehalose, sucrose and raffinose in low-moisture systems in relation to their use as protectants of dry biomaterials

CAROLINA SCHEBOR; LEILA BURIN; MARÍA DEL PILAR BUERA; JORGE CHIRIFE

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

Elsevier

Año: 1999 vol. 32 p. 481 - 485

0023-6438

The aim of this study was to investigate the stability to hydrolysis and nonenzymatic browning at 453C of low-moisture trehalose, sucrose and raznose in model systems containing amino compounds in relation to their potential use as protectants of biomaterials. Sugar hydrolysis was negligible in trehalose systems and very low in raznose. Hydrolysis was noticeable  in sucrose systems, however, leading to browning development. Sucrose systems showed, by far, the fastest colour development, particularly in the presence of lysine and glycine as sources of amino groups. The results conxrm the extraordinary stability of trehalose. Raznose was also found to be quiteresistant to hydrolysis, indicating that this molecule has low tendency to participate in Maillard reactions.