Isothermal and non-isothermal crystallization in amorphous sucrose and lactose at low moisture contents

Differential scanning calorimetry has been used in isothermal and non-isothermal modes to provide information on the crystallization of sucrose and lactose at low water contents. Using approaches previously applied to polymer crystallization an attempt has been made to combine the isothermal and non-isothermal data into a single curve. This is achieved by the use of appropriate shift factors in the time and temperature domains. This was successful for sucrose but not for lactose. It was suggested that this was because lactose crystallizes into multiple forms whereas sucrose crystallizes in a single form.     

Aqueous batch rebinding and selectivity studies on sucrose imprinted polymers

Polymers imprinted with sucrose and corresponding non-imprinted polymers are prepared photo-chemically at 3 °C and thermally at 65 °C. The pre-polymerization complex formation in dimethyl sulfoxide between sucrose and methacrylic acid via hydrogen bonding was investigated through ¹H NMR titration. The imprinting effect and the selectivity of the imprinted polymers in water are studied by batch rebinding studies with different mono and disaccharides and fitted to the Freundlich isotherm. Based on the calculated numbers of binding sites and average affinity, it is concluded that sucrose has been successfully imprinted at 3 and 65 °C. The polymer imprinted at 3 °C possesses the best recognition properties. The imprinted polymers are selective towards sucrose in water.     

The influence of carrageenan on molecular mobility in low moisture amorphous sugars

The influence of less than 1% of κ-carrageenan on the mobility of glucose syrup was studied in the context of the glass–rubber transition using proton NMR relaxometry. Glass-transition temperatures, (T_g) were measured by differential scanning calorimetry (DSC) on glucose syrup samples containing 0 or 0.9% κ-carrageenan, between 0 and 1.4% KCl, and at water contents from 3.5 to 16% (wwb). Potassium chloride was added to vary the extent of gelation of the carrageenan in order to assess the effect of the biopolymer network on molecular mobility.

Contrary to the reported increase of the rheologically determined glass-transition temperature, in the presence of gelling agents, the addition of 0.9% κ-carrageenan to glucose syrup with and without KCl, had no effect on the DSC measured T_g. In addition, there was no effect on molecular mobility in the glassy region. The presence of carrageenan only significantly affected the mobile part of the NMR free induction decay at relatively high temperatures.     

Sugar cell responses to lactose and sucrose in labellar and tarsal taste hairs of Musca domestica

Receptor cell responses in the largest labellar (LL) and tarsal (D) taste hairs of the housefly Musca domestica were investigated electrophysiologically using the tip-recording technique. In LL hairs, test series with lactose in concentrations of 12.5–400 mmol · l⁻¹ yielded a threshold concentration around 12 mmol · l⁻¹ and a calculated concentration eliciting half-maximal response of around 40 mmol · l⁻¹, the maximal response varying between 18 and 30 impulses/300 ms. D hairs are more sensitive towards lactose, indicated by a slightly lower threshold and a by 60% higher response to 400 mmol · l⁻¹ lactose. The high variation in the relative stimulating effectiveness of lactose and sucrose and experiments with sugar mixtures imply that these sugars bind to different receptor sites without noticeable cross affinity. A comparison of the concentration response characteristics for sucrose and lactose in LL and D hairs suggests that sucrose can combine with more than one site type, expressed in different proportions in both hair types. Results obtained with p-nitrophenyl-β-galactoside as stimulus indicate that a β-galactoside link is not sufficient for a substance to interact specifically with the lactose binding site. The exceptional lactose sensitivity of the sugar cell in M. domestica is discussed in the context of food acquirement and digestion. Accepted: 14 November 1997     

Synthesis of lactose monolaurate as influenced by various lipases and solvents

Fatty acid sugar esters are non-ionic detergents with multiple uses in the cosmetic, food, and pharmaceutical industries. Of the many different sugar esters synthesized, lactose, a by-product of cheese manufacture, has not been investigated. The objective of this research was to investigate the synthesis of novel lactose monolaurate (LML) and sucrose monolaurate (as a comparison) (SML) using four different immobilized lipases in three different solvents at constant sugar, vinyl laurate, temperature, and enzyme concentrations. Overall, the solvent 2-methyl-2-butanol gave the highest yields and reactions rates for the synthesis of both LML and SML. Of the immobilized lipases, those from Pseudomonas cepacia, Mucor miehei and Thermomyces lanuginosus were effective depending on the sugar/solvent combination. Higher overall yields were obtained for the synthesis of LML with the differences in yields presumably due to the decreased solubility of sucrose as compared to lactose in 3 of the solvents used. Response surface methodology was used to determine the optimal temperature, enzyme concentration and ratio of reactants for LML synthesis using the immobilized lipase from M. miehei in 2-methyl-2-butanol. Based on the analysis of ridge max, the optimal synthesis conditions were predicted to occur at 61 °C, with an enzyme amount of 32 mg/mL, and a molar ratio of lactose to vinyl laurate of 1:3.8; and the optimal actual yield was 99.3%.     

乳糖吸收不良、乳糖不耐受与人体健康关系探讨

由于乳糖在人体生长发育和新陈代谢中发挥着重要作用,LM或LI不仅可诱发小儿佝偻病、成人骨质疏松,而且还可造成人体腹泻、影响婴幼儿脑组织和神经系统的构建,对婴幼儿的体格发育和智力发育造成损害。本研究对乳糖不耐受的病因及发病因素、分型、流行病学、临床及实验室诊断方法等做一概述,为临床实践和科学研究提供参考。     

DSC study of sucrose melting

An early endothermic peak at approximately 150 degrees C was observed for crystalline sucrose by differential scanning calorimetry. The enthalpy at this temperature was found to vary with recrystallised sucrose from different sources. The addition of mineral salts to recrystallisation solutions decreased the enthalpy of the peak at around 150 degrees C, whereas the absence of salts increased it. The presence of organic solvents and polysaccharides in solution had a minor effect compared to the inorganic impurities. The peak was also depleted by increasing the amount of stirring and temperature at which recrystallisation was performed.     

小儿轮状病毒肠炎与乳糖不耐受的相关性研究

目的探讨轮状病毒（Rotavirus,RV）肠炎及与乳糖不耐受（Lactose intolerance,LI）之间的相关性。方法前瞻性的纵向观察并随访重庆医科大学附属儿童医院2010年1月至2月收治的52例确诊为RV肠炎的患儿,分成LI组（观察组）28例及非LI组（对照组）24例,比较分析2组之间临床表现及预后。结果观察组及对照组的腹泻次数、脱水程度及腹泻的预后之间的差异没有统计学意义（P〉0.05）;去乳糖治疗后2组的腹泻次数均有显著性减少（P〈0.01）,但去乳糖3 d后观察组的腹泻次数比对照组多（P〈0.05）。结论 LI对RV肠炎临床表现及预后没有明显的影响,在RV肠炎急性期去乳糖治疗的价值有限,益生菌可能有助于急性腹泻的缓解。     

Solid state amorphization kinetic of alpha lactose upon mechanical milling

It has been previously reported that α-lactose could be totally amorphized by ball milling. In this paper we report a detailed investigation of the structural and microstructural changes by which this solid state amorphization takes place. The investigations have been performed by Powder X-ray Diffraction, Solid State Nuclear Magnetic Resonance (¹³C CP-MAS) and Differential Scanning Calorimetry. The results reveal the structural complexity of the material in the course of its amorphization so that it cannot be considered as a simple mixture made of a decreasing crystalline fraction and an increasing amorphous fraction. Heating this complexity can give rise to a fully nano-crystalline material. The results also show that chemical degradations upon heating are strongly connected to the melting process.     

An X-ray diffraction analysis of crystallised whey and whey-permeate powders

Amorphous whey, whey-permeate and lactose powders have been crystallised at various air temperatures and humidities, and these crystallised powders have been examined using X-ray diffraction. The most stable lactose crystal under normal storage conditions, alpha-lactose monohydrate, forms preferentially in whey and whey-permeate powders at 50 degrees C, provided sufficient moisture is available, whereas anhydrous beta-lactose and mixed anhydrous lactose crystals, which are unstable under normal storage conditions, form preferentially at 90 degrees C. Thus, faster crystallisation at higher temperatures is offset by the formation of lactose-crystal forms that are less stable under normal storage conditions. Very little alpha-lactose monohydrate crystallised in the pure lactose powders over the range of temperatures and humidities tested, because the crystallisation of alpha- and beta-lactose is considerably more rapid than the mutarotation of beta- to alpha-lactose in the amorphous phase and the hydration of alpha-lactose during crystallisation. Protein and salts hinder the crystallisation process, which provides more time for mutarotation and crystal hydration in the whey and whey-permeate powders.     

Effects of gibberellic acid on sucrose accumulation and sucrose biosynthesizing enzymes activity during banana ripening

During banana ripening there is a massive conversion into sugars, mainly sucrose, which can account for more than 10% of the fresh weight of the fruit. An ethylene burst is the trigger of the banana ripening process but there is evidence that other compounds can act as modulators of some biochemical pathways. As previously demonstrated, gibberellic acid (GA₃) can impair the onset of starch degradation and affect some degradative enzymes, but effects on the sucrose biosynthetic apparatus have not yet been elucidated. Here, the activity and amount of sucrose synthase (SuSy; E.C. 2.4.1.13) and sucrose–phosphate synthase (SPS; E.C. 2.4.1.14), respiration rates, ethylene production, and carbohydrate levels, were evaluated in GA₃-infiltrated and non-infiltrated banana slices. The exogenous supply of gibberellin did not alter the respiration or the ethylene profile but delayed sucrose accumulation by at least 2 days. While SuSy activity was similar in control and treated slices, SPS increase and sucrose accumulation was related in treated slices. Western blotting with specific antiserum showed no apparent effects of GA₃ on the amount of SuSy protein, but impaired the increase in SPS protein during ripening. The overall results indicate that although GA₃ did not block carbohydrate mobilisation in a irreversibly way, it clearly affected the triggering of starch breakdown and sucrose synthesis. Also, the delayed sucrose accumulation in GA₃-infiltrated slices could be explained by the disturbance of SPS activity. In conclusion, gibberellins can play an important role during banana ripening and our results also reinforce the idea of multiple regulatory components in the ripening pathway, as evidenced by the GA₃ effects.     

Research perspectives and role of lactose uptake rate revealed by its study using 14C-labelled lactose in whey fermentation

The present investigation examines the effect of pH, temperature and cell concentration on lactose uptake rate, in relation with kinetics of whey fermentation using kefir and determines the optimum conditions of these parameters. Lactose uptake rate was measured by adding ¹⁴C-labelled lactose in whey. The results reveal the role of lactose uptake rate, being the main factor that affects the rate of fermentation, in contrast to the activity of the enzymes involved in lactose bioconversion process. Lactose uptake rate results discussion showed that mainly Ca²⁺ is responsible for the reduced whey fermentation rate in comparison with fermentations using synthetic media containing lactose. Likewise, the results draw up perspectives on whey fermentation research to improve whey fermentation rate. Those perspectives are research to remove Ca²⁺ from whey, the use of nano and microtubular biopolymers and promoters such as γ-alumina pellets and volcan foaming rock kissiris in order to accelerate whey fermentation.     

Development of a digital video-microscopy technique to study lactose crystallisation kinetics in situ

Polarised light microscopy was employed non-invasively to monitor lactose crystallisation from non-seeded supersaturated solutions in real time. Images were continuously recorded, processed and characterised by image analysis, and the results were compared with those obtained by refractometry. Three crystallisation temperatures (10, 20 and 30 degrees C) and three different levels of initial relative supersaturation (C/C(s)=1.95; 2.34; 3.15) were investigated. Induction times using the imaging technique proved to be substantially lower than those determined using refractive index. Lactose crystals were isolated digitally to determine geometrical parameters of interest, such as perimeter, diameter, area, roundness and Feret mean, and to derive crystal growth rates. Mean growth rates obtained for single crystals were fitted to a combined mass transfer model (R(2)=0.9766). The model allowed the effects of temperature and supersaturation on crystallisation rate to be clearly identified. It also suggested that, in this set of experiments, surface integration seemed to be the rate controlling step. It is believed that a similar experimental set-up could be implemented in a real food system to characterise a particular process where crystallisation control is of interest and where traditional techniques are difficult to implement.     

In vitro metabolic engineering of hydrogen production at theoretical yield from sucrose

Hydrogen is one of the most important industrial chemicals and will be arguably the best fuel in the future. Hydrogen production from less costly renewable sugars can provide affordable hydrogen, decrease reliance on fossil fuels, and achieve nearly zero net greenhouse gas emissions, but current chemical and biological means suffer from low hydrogen yields and/or severe reaction conditions. An in vitro synthetic enzymatic pathway comprised of 15 enzymes was designed to split water powered by sucrose to hydrogen. Hydrogen and carbon dioxide were spontaneously generated from sucrose or glucose and water mediated by enzyme cocktails containing up to15 enzymes under mild reaction conditions (i.e. 37 °C and atm). In a batch reaction, the hydrogen yield was 23.2 mol of dihydrogen per mole of sucrose, i.e., 96.7% of the theoretical yield (i.e., 12 dihydrogen per hexose). In a fed-batch reaction, increasing substrate concentration led to 3.3-fold enhancement in reaction rate to 9.74 mmol of H₂/L/h. These proof-of-concept results suggest that catabolic water splitting powered by sugars catalyzed by enzyme cocktails could be an appealing green hydrogen production approach.     

Crystallization kinetics of amorphous lactose, whey-permeate and whey powders

Amorphous lactose, whey-permeate and whey powders have been converted to their crystalline forms by exposure to air at various temperatures and relative humidities. The total time required for sorption, induction and crystallization of these powders was observed by following the time-dependent mass change of the powders during treatment. These experiments have shown that higher temperatures and relative humidities lead to shorter crystallization times. Lactose crystallizes within 1 min at an air temperature of 100 degrees C and relative air humidity of 80%, whereas whey-permeate and whey powders requires up to 5 min at the same set of conditions. Thus, as previously described, the presence of proteins and salts in the whey-permeate and whey powders reduces the crystallization rate. The rate constants and activation energies have been determined over a range of temperatures and humidities to enable the calculation of crystallization times for the design of an industrial process that crystallizes whey and whey-permeate powders. Finally, the crystallization rates found in this work are sufficiently fast to be applicable in an industrial process that crystallizes whey and whey-permeate powders.     

Crystallization and X-ray diffraction of spray-dried and freeze-dried amorphous lactose

Crystallization of spray-dried and freeze-dried amorphous lactose over different relative vapor pressures (RVP) and storage times was studied. Crystallization was observed from increasing peak intensities in X-ray diffraction patterns. Lactose was crystallized in the samples stored at RVP of 44.1% and above in both types of dehydrated powders. The rate of crystallization increased with increasing RVP and storage time. Similar crystallization behavior of both spray-dried and freeze-dried lactose was observed. Lactose crystallized as alpha-lactose monohydrate, anhydrous beta-lactose, and the anhydrous form of alpha- and beta-lactose in a molar ratio of 5:3 and 4:1 in both spray-dried and freeze-dried forms. Peak intensities of X-ray diffraction patterns for anhydrous beta-lactose were decreased, and for alpha-lactose monohydrate increased with increasing storage RVP and time. The crystallization data were successfully modeled using Avrami equation at RVP of 54.5% and above. The crystallization data obtained is helpful in understanding and predicting storage stability of lactose-containing food and pharmaceutical products.     

Identification and characterization of a sucrose transporter isolated from the developing cotyledons of soybean

Reduced carbon produced in mature leaves is distributed throughout plants in the form of sucrose. Sucrose transporter proteins (SUT) play a crucial role in transporting sucrose. We isolated a cDNA encoding a sucrose transporter, GmSUT1, which is expressed in the developing cotyledons of soybean (Glycine max). [14C]sucrose uptake assays demonstrate that GmSUT1 has a K(m) of 5.6mM and a V(max) of 5.8 nmol sucrose min(-1)(mg cells)(-1), which are similar to those of the low-affinity-high-capacity sucrose transporter family. GmSUT1 protein accumulates gradually during cotyledon development, correlating with increasing sucrose levels in the maturing cotyledons. Collectively, these data suggest that GmSUT1 plays an active role in the movement of sucrose into the developing seeds.     

Glass transition and enthalpy relaxation of amorphous lactose glass

The glass transition temperature, T(g), and enthalpy relaxation of amorphous lactose glass were investigated by differential scanning calorimetry (DSC) for isothermal aging periods at various temperatures (25, 60, 75, and 90 degrees C) below T(g). Both T(g) and enthalpy relaxation were found to increase with increasing aging time and temperature. The enthalpy relaxation increased approximately exponentially with aging time at a temperature (90 degrees C) close to T(g) (102 degrees C). There was no significant change observed in the enthalpy relaxation around room temperature (25 degrees C) over an aging period of 1month. The Kohlrausch-Williams-Watts (KWW) model was able to fit the experimental enthalpy relaxation data well. The relaxation distribution parameter (beta) was determined to be in the range 0.81-0.89. The enthalpy relaxation time constant (tau) increased with decreasing aging temperature. The observed enthalpy relaxation data showed that molecular mobility in amorphous lactose glass was higher at temperatures closer to T(g). Lactose glass was stable for a long time at 25 degrees C. These findings should be helpful for improving the processing and storage stability of amorphous lactose and lactose containing food and pharmaceutical products.     

HPLC法测定A群C群脑膜炎球菌多糖疫苗中乳糖含量

建立了高效液相色谱法测定A群C群脑膜炎球菌多糖疫苗中乳糖的含量。样品经离心除去多糖后,采用阳离子交换柱分离,外标法定量分析。该法线性相关系数大于0.9999,回收率为98.8%,成品测定的CV值为1.2%(<2%),该法定量准确,重复性好,适于对A群C群脑膜炎球菌多糖疫苗中乳糖含量进行快速检测。