Effet sur l'hydratation d'une formulation infantile modèle (lactose ß-lactoglobuline, amidon) sur les chanchements d'état et les interactions entre constituants

Abstract : Water sorption properties, non-enzymatic browning and structure changes were determined for lactose, ß-lactoglobulin (BLG), gelatinized starch and the model infant foods at various relative humidity (RH) and at 20 °C. Lactose crystallization in model infant foods was observed from time-dependent loss of sorbed water. Kinetic of lactose crystallization studied at 70 % RH, showed that BLG and gelatinized starch retarded lactose crystallization. Interactions between lactose-BLG and lactose-starch had significant effect on lactose crystallization kinetic. Data on water sorption, non-enzymatic browning and structure changes of these components can be used to predict changes during process and storage of amorphous carbohydrate materials and to determine storage conditions which maintain quality and desired properties and provide stability
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Ali Nasirpour. Effet sur l'hydratation d'une formulation infantile modèle (lactose ß-lactoglobuline, amidon) sur les chanchements d'état et les interactions entre constituants. Sciences agricoles. Institut National Polytechnique de Lorraine, 2006. Français. ⟨NNT : 2006INPL054N⟩. ⟨tel-01752754⟩

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