Stability to Hydrolysis and Browning of Trehalose, Sucrose and Raffinose in Low-moisture Systems in Relation to Their Use as Protectants of Dry Biomaterials

The aim of this study was to investigate the stability to hydrolysis and nonenzymatic browning at 45°C of low-moisture trehalose, sucrose and raffinose in model systems containing amino compounds in relation to their potential use as protectants of biomaterials. Sugar hydrolysis was negligible in tr...

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Autores principales:	Schebor, C., Burin, L., Buera, M.D.P., Chirife, J.
Formato:	JOUR
Materias:	Maillard reaction; biomaterials; trehalose; sucrose; raffinose
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_00236438_v32_n8_p481_Schebor
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_00236438_v32_n8_p481_Schebor
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spelling	todo:paper_00236438_v32_n8_p481_Schebor2023-10-03T14:34:02Z Stability to Hydrolysis and Browning of Trehalose, Sucrose and Raffinose in Low-moisture Systems in Relation to Their Use as Protectants of Dry Biomaterials Schebor, C. Burin, L. Buera, M.D.P. Chirife, J. Maillard reaction; biomaterials; trehalose; sucrose; raffinose The aim of this study was to investigate the stability to hydrolysis and nonenzymatic browning at 45°C of low-moisture trehalose, sucrose and raffinose in model systems containing amino compounds in relation to their potential use as protectants of biomaterials. Sugar hydrolysis was negligible in trehalose systems and very low in raffinose. Hydrolysis was noticeable in sucrose systems, however, leading to browning development. Sucrose systems showed, by far, the fastest colour development, particularly in the presence of lysine and glycine as sources of amino groups. The results confirm the extraordinary stability of trehalose. Raffinose was also found to be quite resistant to hydrolysis, indicating that this molecule has low tendency to participate in Maillard reactions. © 1999 Academic Press. Fil:Schebor, C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Burin, L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Buera, M.D.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00236438_v32_n8_p481_Schebor
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Maillard reaction; biomaterials; trehalose; sucrose; raffinose
spellingShingle	Maillard reaction; biomaterials; trehalose; sucrose; raffinose Schebor, C. Burin, L. Buera, M.D.P. Chirife, J. Stability to Hydrolysis and Browning of Trehalose, Sucrose and Raffinose in Low-moisture Systems in Relation to Their Use as Protectants of Dry Biomaterials
topic_facet	Maillard reaction; biomaterials; trehalose; sucrose; raffinose
description	The aim of this study was to investigate the stability to hydrolysis and nonenzymatic browning at 45°C of low-moisture trehalose, sucrose and raffinose in model systems containing amino compounds in relation to their potential use as protectants of biomaterials. Sugar hydrolysis was negligible in trehalose systems and very low in raffinose. Hydrolysis was noticeable in sucrose systems, however, leading to browning development. Sucrose systems showed, by far, the fastest colour development, particularly in the presence of lysine and glycine as sources of amino groups. The results confirm the extraordinary stability of trehalose. Raffinose was also found to be quite resistant to hydrolysis, indicating that this molecule has low tendency to participate in Maillard reactions. © 1999 Academic Press.
format	JOUR
author	Schebor, C. Burin, L. Buera, M.D.P. Chirife, J.
author_facet	Schebor, C. Burin, L. Buera, M.D.P. Chirife, J.
author_sort	Schebor, C.
title	Stability to Hydrolysis and Browning of Trehalose, Sucrose and Raffinose in Low-moisture Systems in Relation to Their Use as Protectants of Dry Biomaterials
title_short	Stability to Hydrolysis and Browning of Trehalose, Sucrose and Raffinose in Low-moisture Systems in Relation to Their Use as Protectants of Dry Biomaterials
title_full	Stability to Hydrolysis and Browning of Trehalose, Sucrose and Raffinose in Low-moisture Systems in Relation to Their Use as Protectants of Dry Biomaterials
title_fullStr	Stability to Hydrolysis and Browning of Trehalose, Sucrose and Raffinose in Low-moisture Systems in Relation to Their Use as Protectants of Dry Biomaterials
title_full_unstemmed	Stability to Hydrolysis and Browning of Trehalose, Sucrose and Raffinose in Low-moisture Systems in Relation to Their Use as Protectants of Dry Biomaterials
title_sort	stability to hydrolysis and browning of trehalose, sucrose and raffinose in low-moisture systems in relation to their use as protectants of dry biomaterials
url	http://hdl.handle.net/20.500.12110/paper_00236438_v32_n8_p481_Schebor
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Stability to Hydrolysis and Browning of Trehalose, Sucrose and Raffinose in Low-moisture Systems in Relation to Their Use as Protectants of Dry Biomaterials

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