Artículo
Mazzobre, M.F.; Aguilera, J.M.; Buera, M.P. "Microscopy and calorimetry as complementary techniques to analyze sugar crystallization from amorphous systems" (2003) Carbohydrate Research. 338(6):541-548
Consulte la política de Acceso Abierto del editor
Abstract:
A comparison of microscopic and macroscopic techniques to evaluate sugar crystallization kinetics is presented using amorphous lactose and lactose-trehalose mixtures. Polarized light video microscopy (PLV) and differential scanning calorimetry (DSC) were applied to measure crystallization kinetics, induction times and time for complete sugar crystallization at different storage temperatures (60-95°C). DSC was also employed to measure the glass transition temperature (Tag) of the systems. PLV permitted direct observation, in real time, of growth of individual crystals and morphological aspects at a scale not detected by DSC. Taking the average of several microscopic observations, the results for temperature dependence of crystallization rate and time to complete lactose crystallization were similar to those obtained by DSC. Both PLV and DSC techniques showed that the presence of trehalose delayed lactose crystallization, without affecting the Tag value. For the analysis of sugar crystallization in amorphous systems, PLV and DSC proved to be complementary techniques. Validation of results obtained by PLV with results from DSC opens a new area of microstructural analysis of crystallizing systems. © 2003 Elsevier Science Ltd. All rights reserved.
Registro:
| Documento: | Artículo |
| Título: | Microscopy and calorimetry as complementary techniques to analyze sugar crystallization from amorphous systems |
| Autor: | Mazzobre, M.F.; Aguilera, J.M.; Buera, M.P. |
| Filiación: | Departamento de Industrias, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina Depto. de Ing. Quim. y Bioprocesos, Escuela de Ingeniería, Pont. Univ. Católica de Chile, Santiago, Chile |
| Palabras clave: | Crystallization; DSC; Freeze-drying; Lactose; Microstructures; Optical microscopy; Trehalose; Crystal microstructure; Crystallization; Differential scanning calorimetry; Kinetic theory; Light polarization; Microscopic examination; Polarized light video microscopy (PLV); Sugar (sucrose); lactose; trehalose; article; carbohydrate analysis; chemical reaction kinetics; crystallization; differential scanning calorimetry; glass transition temperature; intermethod comparison; microscopy; polarized light video microscopy; priority journal; storage temperature; temperature dependence; validation process; Calorimetry, Differential Scanning; Carbohydrates; Crystallization; Freeze Drying; Humidity; Kinetics; Lactose; Microscopy, Polarization; Microscopy, Video; Temperature; Trehalose |
| Año: | 2003 |
| Volumen: | 338 |
| Número: | 6 |
| Página de inicio: | 541 |
| Página de fin: | 548 |
| DOI: | http://dx.doi.org/10.1016/S0008-6215(02)00495-0 |
| Título revista: | Carbohydrate Research |
| Título revista abreviado: | Carbohydr. Res. |
| ISSN: | 00086215 |
| CODEN: | CRBRA |
| CAS: | lactose, 10039-26-6, 16984-38-6, 63-42-3, 64044-51-5; trehalose, 99-20-7; Carbohydrates; Lactose, 63-42-3; Trehalose, 99-20-7 |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00086215_v338_n6_p541_Mazzobre |
Referencias:
- Crowe, J.H., Crowe, L.M., Chapman, D., (1984) Science, 223, pp. 701-703
- Carpenter, J.F., Crowe, L., Crowe, J., (1987) Biochim. Biophys. Acta, 923, pp. 109-115
- Carpenter, J., Crowe, J., (1988) Cryobiology, 25, pp. 459-470
- Crowe, J., Leslie, S., Crowe, L., (1994) Cryobiology, 31, pp. 355-366
- Leslie, S., Israeli, B., Lighthart, J., Crowe, J., Crowe, L., (1995) Appl. Environ. Microbiol., 61, pp. 3592-3597
- Suzuki, T., Imamura, K., Yamamoto, K., Satoh, T., Okazaki, M., (1997) J. Chem. Eng. Jpn., 30, pp. 609-613
- Mazzobre, M.F., Buera, M.P., (1999) Biochim. Biophys. Acta, 1473, pp. 337-344
- Hartel, R., Measurements of crystalline structure in foods (2001) Crystallization in Foods, pp. 34-90. , Gaithersburg, MD: Aspen Publishers
- Roos, Y., Karel, M., (1991) Biotechnol. Prog., 7, pp. 49-53
- O'Brien, J., (1996) J. Food Sci., 61, pp. 679-682
- Gabarra, P., Hartel, W., (1998) J. Food Sci., 63, pp. 523-528
- Mazzobre, M.F., Soto, G., Aguilera, J.M., Buera, M.P., (2001) Food Res. Int., 34, pp. 903-911
- Flint, F.O., The evaluation of food structure by light microscopy (1988) Food Structure. Its Creation and Evaluation, pp. 351-380. , J.M.V. Blanshard, & R. Michell. London: Butterworths
- Stanley, D.W., Aguilera, J.M., Baker, K.W., Jackman, R.L., Structure/property relationships of foods as affected by processing and storage (1998) Phase/state Transitions in Foods, pp. 1-56. , M.A. Rao, & R.W. Hartel. New York: Marcel Dekker
- Aguilera, J.M., Stanley, D.W., Examining microstructure (1999) Microstructural Principles of Food Processing and Engineering 2nd ed., pp. 1-70. , Gaithersburg, MD: Aspen Publishers
- Gedde, W.U., (1995) Polymer Physics 1st ed., pp. 169-198. , London: Chapman and Hall
- McKenzie, A.P., Rapatz, G.L., (1968) Biodynamica, 10, pp. 219-227
- Budiaman, E.R., Fennema, O.R., (1987) J. Dairy Sci., 70, pp. 534-546
- McClellan, M.R., Morris, G.J., Grout, B.W., Hughes, K., Light microscopy of food stuffs during freezing and thawing (1991) Food Freezing: Today and Tomorrow, pp. 171-185. , W.B. Bald. London: Springer
- Smith, P.R., Cebula, D.J., Povey, M.J.W., (1994) J. Am. Oil. Chem. Soc., 71, pp. 1367-1372
- Kedward, C.J., Macnaughtan, W., Blanshard, J.M.V., Mitchell, J.R., (1998) J. Food Sci., 63, pp. 192-197
- Avrami, M., (1939) J. Chem. Phys., 7, pp. 1103-1112
- Arvanitoyanis, I., Blanshard, J., (1994) J. Food Eng., 22, pp. 197-205
- Shamblin, S.L., Huang, E.Y., Zografi, G.J., (1996) Thermal Anal., 47, pp. 1567-1579
- Jouppila, K., Roos, Y.H., (1994) J. Dairy Sci., 77, pp. 2907-2915
Citas:
---------- APA ----------
Mazzobre, M.F., Aguilera, J.M. & Buera, M.P. (2003) . Microscopy and calorimetry as complementary techniques to analyze sugar crystallization from amorphous systems. Carbohydrate Research, 338(6), 541-548.http://dx.doi.org/10.1016/S0008-6215(02)00495-0
---------- CHICAGO ----------
Mazzobre, M.F., Aguilera, J.M., Buera, M.P. "Microscopy and calorimetry as complementary techniques to analyze sugar crystallization from amorphous systems" . Carbohydrate Research 338, no. 6 (2003) : 541-548.http://dx.doi.org/10.1016/S0008-6215(02)00495-0
---------- MLA ----------
Mazzobre, M.F., Aguilera, J.M., Buera, M.P. "Microscopy and calorimetry as complementary techniques to analyze sugar crystallization from amorphous systems" . Carbohydrate Research, vol. 338, no. 6, 2003, pp. 541-548.http://dx.doi.org/10.1016/S0008-6215(02)00495-0
---------- VANCOUVER ----------
Mazzobre, M.F., Aguilera, J.M., Buera, M.P. Microscopy and calorimetry as complementary techniques to analyze sugar crystallization from amorphous systems. Carbohydr. Res. 2003;338(6):541-548.http://dx.doi.org/10.1016/S0008-6215(02)00495-0
