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The thermal stability of enzyme invertase in reduced-moisture model systems of maltodextrin (MD), polyvinylpyrrolidone (PVP; MW 40,000) and trehalose heated at 90°C was studied. Significant invertase inactivation was observed in heated glassy PVP and MD systems kept well below their glass transition temperature (T(g)), but the enzyme was fairly stable in rubbery trehalose systems. However, at moisture contents which allowed trehalose crystallization rapid thermal inactivation of invertase was observed. Invertase inactivation in heated PVP, MD and trehalose systems of reduced-moisture could not be predicted on the basis of glass transition and this was particularly true for trehalose. Conditions which would allow collapse of the systems and crystallization of trehalose were fairly well predicted based oil the estimated T(g) of model systems.


Documento: Artículo
Título:Thermal stability of invertase in reduced-moisture amorphous matrices in relation to glassy state and trehalose crystallization
Autor:Cardona, S.; Schebor, C.; Buera, M.P.; Karel, M.; Chirife, J.
Filiación:Depto. de Industrias, Fac. de Ciencias Exactas y Naturales, Univ. de Buenos Aires, (1428) Buenos Aires, Argentina
CONICET, Argentina
Dept. of Food Sciences, Center for Advanced Food Technology, Rutgers Univ., New Brunswick, NJ 08903, United States
Palabras clave:Crystallization; Glass transition; Invertase; Thermal inactivation; Trehalose
Página de inicio:105
Página de fin:112
Título revista:Journal of Food Science
Título revista abreviado:J. FOOD. SCI.


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---------- APA ----------
Cardona, S., Schebor, C., Buera, M.P., Karel, M. & Chirife, J. (1997) . Thermal stability of invertase in reduced-moisture amorphous matrices in relation to glassy state and trehalose crystallization. Journal of Food Science, 62(1), 105-112.
---------- CHICAGO ----------
Cardona, S., Schebor, C., Buera, M.P., Karel, M., Chirife, J. "Thermal stability of invertase in reduced-moisture amorphous matrices in relation to glassy state and trehalose crystallization" . Journal of Food Science 62, no. 1 (1997) : 105-112.
---------- MLA ----------
Cardona, S., Schebor, C., Buera, M.P., Karel, M., Chirife, J. "Thermal stability of invertase in reduced-moisture amorphous matrices in relation to glassy state and trehalose crystallization" . Journal of Food Science, vol. 62, no. 1, 1997, pp. 105-112.
---------- VANCOUVER ----------
Cardona, S., Schebor, C., Buera, M.P., Karel, M., Chirife, J. Thermal stability of invertase in reduced-moisture amorphous matrices in relation to glassy state and trehalose crystallization. J. FOOD. SCI. 1997;62(1):105-112.