Thermal stability of invertase in reduced-moisture amorphous matrices in relation to glassy state and trehalose crystallization

Journal of Food Science

Volumn 62, Issue 1, 1997, Pages 105-112

  Cardona, Silvia ^a   Schebor, Carolina ^a   Buera, María P ^a,b   Karel, Marcus ^b,c   Chirife, Jorge ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Universidad Nacional del Litoral   (Argentina)

^c RUTGERS UNIVERSITY   (United States)

Author keywords

Crystallization; Glass transition; Invertase; Thermal inactivation; Trehalose

Indexed keywords

EID: 0030803492     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb04378.x     Document Type: Article

References (46)

1. Arvanitoyannis, I. and Blanshard, J.M.V. 1994. Rates of crystallization of dried lactose-sucrose mixtures. J. Food Sci. 59: 197-205.
2. Bell, L.N. and Hageman, M.J. 1994. Differentiating between the effects of water activity and glass transition dependent mobility on a solid state chemical reaction: aspartame degradation. J. Agric. Food Chem. 42: 2398-2401.
3. Buera, M.P., Levi, G., and Karel, M. 1992. Glass transition in poly-(vinyl)pyrrolidone: Effect of molecular weight and diluents. Biotechnol. Progress 8: 144-148.
4. Buera, M.P. and Karel, M. 1993. Application of the WLF equation to describe the combined effect of moisture and temperature on nonenzymatic browning rates in food systems. J. Food Proc. Pres. 17: 31-45.
5. Buera, M.P., Chirife, J., and Karel, M. 1995. A study of acid catalyzed sucrose hydrolysis in an amorphous polymeric matrix at reduced moisture content. Food Res. Intern. 28: 359-365.
6. Carpenter, J.F. and Crowe, J.H. 1989. An infrared spectroscopic study of the interactions of carbohydrates with dried proteins. Biochemistry 28: 3916-3922.
7. Chuy, L.E. and Labuza, T.P. 1994. Caking and stickiness of dairy-based food powders as related to glass transition. J. Food Sci. 59: 43-46.
8. Colaco, C., Sen, S., Thangavelu, M., Pinder, S., and Roser, B. 1992. Extraordinary stability of enzymes dried in trehalose: simplified molecular biology. Bio/Technology 10: 1007-1010.
9. De Graaf, E.M., Makeda, H., Cocero, A.M., and Kokini, J.L. 1993. Determination of the effect of moisture on gliadin glass transition using mechanical spectrometry and differential scanning calorimetry. Biotecnnol. Progress 9: 210-213.
10. Donnamaria, M.C., Howard, E.I., and Grigera, R. 1994. Interaction of water with α,α-trehalose in solution: molecular dynamics simulation approach. J. Chem. Soc. Faraday Trans. 90: 2731-2735.
11. Franks, F. 1993. Solid aqueous solutions. Pure & Aplied Chem. 65: 2527-2537.
12. Gren, J.L. and Angell, C.A. 1989. Phase relations and vitrification in saccharide-water solutions and the trehalose anomaly. J. Phys. Chem. 93: 2880-2882.
13. Hori, T., Fujita, I., and Shimizu, T. 1986. Diffusion of disperse dyes into Nylon 6 above and below the glass-transition temperature. JSDC 102: 181-185.
14. Hoseney, R.C., Zeleznak, K., and Lai, C.S. 1986. Wheat gluten: A glassy Polymer. Cereal Chem. 63: 285-286.
15. Jouppila, K. and Roos, Y.H. 1994. Glass transitions and crystallization in milk powders. J. Dairy Sci. 77: 2907-2915
16. Kalichevsky, M.T., Blanshard, J.M.V., and Marsch, R.D.L., 1993. Effect of water content and sugars on the glass transition of casein and sodium casinate. Int. J. Food Sci. Technol. 28: 139-151.
17. Karmas, R. 1994. The effect of glass transition on non-enzymatic browning in dehydrated food systems. Doctor of philosophy thesis, Rutgers - The State Univ. of New Jersey, New Brunswick, NJ.
18. Karmas, R., Buera, M.P., and Karel, M. 1992. Effect of glass transitions on rates of nonenzymatic browning in food systems. J. Agric. Food Chem. 40: 873-879.
19. Koster, K.L. 1990. Glass formation and desiccation tolerance in seeds. Plant Physiol. 96: 302-304.
20. Kovarskii, A.L., Placek, J., and Szocs, F. 1978. Study of rotational mobility of stable nitroxide radicals in solid polymers. Polymer 19: 1137-1141.
21. Leslie, S.B., Israeli, E., Lighthart, B., Crowe, J.H., and Crowe, L.M. 1995. Trehalose and sucrose protect both membranes and proteins in intact bacteria during drying. Appl. and Environm. Microbiology 61: 3592-3597.
22. Levine, H. and Slade, L. 1992a. Glass transitions in foods. In Physical Chemistry of Foods, H.G. Schwarteberg and R.W. Hartel (Ed.), p. 83-221. Marcel Dekker, New York.
23. Levine, H. and Slade, L. 1992b. Another view of trehalose for drying and stabilizing biological materials. BioPharm 5: 36-40.
24. Mugnier, J. and Jung, G. 1985. Survival of bacteria and fungi in relation to water activity and the solvent properties of water in biopolymer gels. Appl. & Env. Microbiol. 50: 108-114.
25. Multon, J.L. and Guilbot, A. 1975. Water activity in relation to the thermal inactivation of enzymic proteins. In Water Relations of Foods, R.B. Duckworth (Ed.), p. 379-396. Academic Press, New York.
26. Nelson, K.A. 1993. Reaction kinetics of food stability: Comparison of glass transition and classical models for temperature and moisture dependence. Doctor of Philosophy thesis, Univ. of Minnesota St. Paul.
27. Noel, T.R., Parker, R., and Ring, S.G. 1994. Kinetic processes in highly viscous aqueous carbohydrate liquids. In Food Macromolecules and Colloids, E. Dickenson and D. Lorient (Ed.), p. 543-551. Pub. by the Royal Soc. Of Chem., Cambridge, UK.
28. Palumbo M.S., Smith, P.W., Strange, E.D., van Hekken, D.L., Tunick, M.H., and Holsinger, V.H. 1995. Stability of β-galactosidase from Aspergillus oryzae and Kluyveromyces lactis in dry milk powders. J. Food Sci. 60: 117-119.
29. Resnik, S.L. and Chirife, J. 1988. Proposed theoretical literature values at various temperatures for selected solutions to be used as reference sources in the range of microbial growth. J. Food Protection 51: 419-423.
30. Roos, Y. 1993. Melting and glass transitions of low molecular weight carbohydrates. Carbohydrate Res. 238: 39-48.
31. Roos, Y. 1995. Phase Transitions in Foods. Academic Press, New York.
32. Roos, Y. and Karel, M. 1990. Differential scanning calorimetry study of phase transitions affecting the quality of dehydrated materials. Biotechnol. Progress 6: 159-163.
33. Roos, Y. and Karel, M. 1991a. Plasticizing effect of water on thermal behavior and crystallization of amorphous food models. J. Food Sci. 34: 324-329.
34. Roos, Y. and Karel, M. 1991b. Phase transitions of mixtures of amorphous polysaccharides and sugars. Biotechnology Progress 7: 49-53.
35. Roos Y. and Karel, M. 1992. Crystallization of amorphous lactose. J. Food Sci. 57: 775-777.
36. Roser, B.J. 1991. Trehalose drying: a novel replacement for freeze-drying. Biopharm. 5: 44-53.
37. Schebor, C., Buera, M.P., and Chirife, J. 1996. Glassy state in relation to the thermal inactivation of enzyme invertase in amorphous dried matrices of trehalose, maltodextrin and PVP. J. Food Engng. (In press)
38. Simatos, D., Blond, G., and Perez, J. 1995. Basic physical aspects of glass transition In Food Preservation by Moisture Control, G.V. Barbosa-Cánovas and J. Welti-Chanes (Ed.), p. 3-31. Technomic Pub. Co., Lancaster, PA.
39. Slade, L. and Levine, H. 1987. Structural stability of intermediate moisture foods. A new understanding. In Food Structure-Its Creation and Evaluation, J.R. Mitchell and J.M.V. Blanshard (Ed.), p. 115-147. Butterworths, London.
40. Slade, L. and Levine, H. 1991a. A food polymer science approach to structure-property relationships in aqueous food systems: Nonequilibrium behavior of carbohydrate-water systems. In Water Relationships in Foods, H. Levine and L. Slade (Ed.), p. 29-101. Plenum Press, New York.
41. Slade, L. and Levine, H. 1991b. Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety. Crit. Rev. Food Sci. & Nutr. 30: 115-360.
42. Slade, L. and Levine, H. 1994. Glass transitions and water-food structure interactions. In Advances in Food and Nutrition Research, J.E. Kinsella (Ed.), vol. 38. Academic Press, San Diego.
43. Sun, W.Q. and Leopold, C. 1994. Glassy state and seed storage stability: A viability equation analysis. Annals of Botany 74: 601-604.
44. Uritani, M., Takai, M., and Yoshinaga, K. 1995. Protective effect of disaccharides on restriction endonucleases during drying under vacuum. J. Biochem. 117: 774-779.
45. Whitaker, J.R. 1995. Enzyme action in aqueous systems with special emphasis on intermediate and high moisture foods. In Food Preservation by Moisture Control, G.V. Barbosa-Cánovas and J. Welti-Chanes (Ed.), p. 255-277. Technomic Pub. Co., Inc., Lancaster, PA.
46. Williams, M.L., Landel, R.F., and. Ferry, J.D. 1955. The temperature dependence of relaxation mechanisms in amorphous polymers and other glass-forming liquids. J. Am. Chem. Soc. 77: 3701-7.