Moisture sorption characteristics of crystalline and amorphous 2'-fucosyllactose, a human milk oligosaccharide
文献类型： 外文期刊
作者： Ahn, Sungahm 1 ; Chung, Hee 3 ; Zhao, Dong 4 ; Chung, Donghwa 1 ;
作者机构： 1.Seoul Natl Univ, Grad Sch Int Agr Technol, Food Technol Major, Pyeongchang 25354, South Korea
2.CJ CheilJedang, CJ BIO Res Inst, Suwon 16495, South Korea
3.Seoul Natl Univ, Inst Food Industrializat, Inst Green Bio Sci & Technol, Pyeongchang 25354, South Korea
4.Guangdong Acad Agr Sci, Minist Agr & Rural Affairs, Guangdong Key Lab Agr Prod Proc, Key Lab Funct Foods,Sericultural & Agrifood Res In, Guangzhou 510610, Peoples R China
5.Seoul Natl Univ, Ctr Food & Bioconvergence, Seoul 08826, South Korea
关键词： 2 '-Fucosyllactose; Moisture sorption; Crystallisation; Deliquescence; Stickiness
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 468 卷
页码：
收录情况： SCI
摘要： The moisture sorption characteristics of crystalline and amorphous forms of 2 '-fucosyllactose (2 '-FL) were investigated and compared with those of two forms of lactose. The moisture sorption isotherms showed that, relative to crystalline alpha-lactose monohydrate (alpha-LM), crystalline 2 '-FL was more susceptible to moisture sorption. Crystalline 2 '-FL exhibited a lower deliquescence point (89.8 %) but threefold greater water solubility (57.1 %) than crystalline alpha-LM at 25 degrees C. Time-dependent moisture sorption, X-ray diffraction, and scanning electron microscopy analyses confirmed that amorphous 2 '-FL underwent moisture-induced crystallisation (similar to amorphous lactose), but required more humid conditions (a(w) > 0.53; a(w) > 0.33 for amorphous lactose) due to lower molecular mobility. Dynamic oscillatory rheology showed that amorphous 2 '-FL exhibited a higher sticky point temperature (T-s) compared with amorphous lactose at any given a(w), and T-s decreased from 78.9 degrees C to 43.6 degrees C as a(w) increased from 0.23 to 0.53 due to the plasticizing effect of moisture.
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