3.a Biomolecule
stability
3.b
Dynamic Changes
Structural
collapse
Chemical
reactions
Diffusion
/ Molecular mobility
|
3.a
Biomolecule
stability
- Allison, S.D., Randolph,
T.W., Manning, M.C., Middleton, K., Davis, A., and Carpenter,
J.F. 1998. Effects of drying methods and additives on
structure and function of actin: mechanisms of dehydration-induced
damage and its inhibition. Arch. Biochem. Biophys. 358:171-181
- Allison, S.D., Manning,
M.C., Randolph, T.W., Middleton, K., Davis, A., and Carpenter,
J.F. 2000. Optimization of storage stability of lyophilized
actin using combinations of disaccharides and dextran.
J. Pharm. Sci. 89:199-214.
- Anchordoquy, T.J. and Carpenter,
J.F. 1996. Polymers protect lactate dehydrogenase during
freeze-drying by inhibiting dissociation in the frozen
state. Arch. Biochem. Biophys. 332:231-238
- Arakawa, T., Prestrelski,
S.J., Kenney, W.C., and Carpenter, J.F. 1993. Factors
affecting short-term and long-term stabilities of proteins.
Adv. Dryg Deliv. Rev. 10:1-28.
- Auh, J.H., Kim, Y.R., Cornillon,
P., Yoon, J., Yoo, S.H., and Park, K.H. 2003. Cryoprotection
of protein by highly concentrated branched oligosaccharides.
Int. J. Food Sci. Technol. 38:553-563.
- Bell, L.N., Hageman, M.J.,
and Bauer, J. 1995a. Impact of moisture on thermally induced
denaturation and decomposition of lyophilized bovine somatotropin.
Biopolymers 35:201-209.
- Bell, L.N., Hageman, M.J.,
and Muraoka, L.M. 1995b. Thermally induced denaturation
of lyophilized bovine somatotropin and lysozyme as impacted
by moisture and excipients. J. Pharmaceut. Sci. 84:707-712.
- Bell, L.N. and Hageman,
M.J. 1996. Glass transition explanation for the effect
of polyhydroxy compounds on protein denaturation in dehydrated
solids. J. Food Sci. 61:372-378.
- Bell, L.N. 1997. Peptide
stability in solids and solutions. Biotechnol. Prog. 13:342-346.
- Buera, M.P., Rossi, S.,
Moreno, S., and Chirife, J. 1999. DSC confirmation that
vitrification is not necessary for stabilization of the
restriction enzyme EcoRI dried with saccharides. Biotech.
Prog. 15:577-579.
- Burin, L., Buera, M.P.,
Hough, G., and Chirife, J. 2002. Thermal resistance of
beta-galactosidase in dehydrated dairy model systems as
affected by physical and chemical changes. Food Chem.
76:423-430.
- Cardona, S., Schebor, C.,
Buera, M.P., Karel, M., and Chirife, J. 1997. Thermal
stability of invertase in reduced-moisture amorphous matrices
in relation to glassy state and trehalose crystallization.
J. Food Sci. 62:105-112.
- Carpenter, J.F., Prestrelski,
S.J., and Arakawa, T. 1993. Separation of freezing- and
drying-induced denaturation of lyophilized proteins using
stress-specific stabilization. Arch. Biochem. Biophys.
303, 456-464.
- Carpenter, J. F., Prestrelski,
S. J., Anchordoguy, T. J., and Arakawa, T. 1994. Interactions
of stabilizers with proteins during freezing and drying.
In "Protein Formulations and Delivery" (J. L. Cleland
and R. S. Langer, eds.), pp. 134-147. ACS Symp. Ser. 567,
ACS Books, Washington, DC.
- Carpenter, J.F., Izutsu,
K.I., and Randolph, T.W. 1996. Freezing- and drying- induced
perturbations of protein structure and mechanisms of protein
protection by stabilizing additives. In Freeze-Drying/
Lyophilization of Pharmaceutical and Biological Products,
eds. L. Rey and J.C. May, Marcel Dekker, NY, pp. 123-160.
- Carpenter, J.F., Pikal,
M.J., Chang, B.S., and Randolph, T.W. 1997. Rational design
of stable lyophilized protein formulations: some practical
advice. Pharm. Res. 14:969-975.
- Chang, B.S. and Randall,
C.S. 1992. Use of subambient thermal analysis to optimize
protein lyophilization. Cryobiol., 29, 632-656.
- Chang, B.S. and Fischer,
N.L. 1995. Development of an efficient single-step freeze-drying
cycle for protein formulations. Pharmaceut. Res. 12:831-837.
- Chang, B.S., Beauvais, R.M.,
Dong, A., and Carpenter, J.F. 1996. Physical factors affecting
the storage stability of freeze-dried interleukin-1 receptor
antagonist: glass transition and protein conformation.
Arch. Biochem. Biophys. 331:249-258.
- Chang, B.S., Reeder, G.,
and Carpenter, J.F. 1996. Development of a stable freeze-dried
formulation of recombinant human interleukin-1 receptor
antagonist. Pharm. Res. 13:243-249.
- Chen, Y.H., Aull, J.L.,
and Bell, L.N. 1999. Solid-state tyrosinase stability
as affected by water activity and glass transition. Food
Res. Int. 32:467-472.
- Colaco, C., Sen, S., Thangavelu,
M., Pinder, S. and Roser, B. 1992. Extraordinary stability
of enzymes dried in trehalose: simplified molecular biology.
Bio/Technol., 10, 1007-1011.
- Colaco, C.A.L.S., Smith,
C.J.S., Sen, S., Roser, D.H., Newman, Y., Ring, S. and
Roser, B.J. 1994. Chemistry of protein stabilization by
trehalose. In Formulation and Delivery of Proteins and
Peptides (J.L. Cleland and R.S. Langer, eds.), pp. 222-240.
ACS Symp. Ser. #567, ACS Books, Washington, DC.
- Davidson, P. and Sun, W.Q.
2001. Effect of sucrose/raffinose mass ratios on the stability
of co-lyophilized protein during storage above the Tg.
Pharm. Res. 18:474-479.
- Finney, J.L. & Poole,
P.L. 1984. Protein Hydration and Enzyme Activity: Role
of Hydration-Induced Conformation and Dynamic Changes
in Activity of Lysozyme. Comments Mol. Cell. Biophys.
2, 129-51.
- Ford, A. W., and Dawson,
P. J. 1993. The effect of carbohydrate additives in the
freeze-drying of alkaline phosphatase. J. Pharm. Pharmacol.
45, 86-93.
- Fox, K.C. 1995. Biopreservation:
putting proteins under glass. Science 267, 31 March, 1922-1923.
- Franks, F. 1987. Protein
Stability and Function at Low Temperatures. Cryo -Letters
8, 108-15.
- Franks, F., Asquith, M.H.,
Hammond, C.C., Skaer, H.B. and Echlin, P. 1977, Polymeric
cryoprotectants in the preservation of biological ultrastructure.
I., Journal of Microscopy, 110(3), 223-38.
- Franks, F. 1994. Effects
of sucrose addition on recovery of lipoprotein(a) from
lyophilized preparations. Clinical Chem. 40, 502.
- Franks, F., Hatley, R.H.M.
& Friedman, H.L. 1988. Thermodynamics of Protein Stability:
Cold Destabilization as a General Phenomenon. Biophys.
Chem. 31, 307-315.
- Gottfried, D.S., Peterson,
E.S., Sheikh, A.G., Wang, J., Yang, M., and Friedman,
J.M. 1996. Evidence for damped hemoglobin dynamics in
a room temperature trehalose glass. J. Phys. Chem. 100:12034-12042.
- Hatley, R.H.M., Franks,
F. & Mathias, S.F. 1987. Stabilization of Labile Biochemicals
by Undercooling. Process Biochem. 22, 169-72.
- Hatley, R.H.M. and Blair,
J.A. 1999. Stabilization and delivery of labile materials
by amorphous carbohydrates and their derivatives. J. Mol.
Catal. B: Enzym. 7:11-19.
- Imamura, K., Ogawa, T.,
Sakiyama, T., and Nakanishi, K. 2003. Effects of types
of sugar on the stabilization of protein in the dried
state. J. Pharm. Sci. 92:266-274.
- Izutsu, K.I., Yoshioka,
S., and Takeda, Y. 1991. The effects of additives on the
stability of freeze-dried beta-galactosidase stored at
elevated temperature. Int. J. Pharm. 71:137-146.
- Izutsu, K., Yoshioka, S.,
and Terao, T. 1993. Decreased protein-stabilizing effects
of cryoprotectants due to crystallization. Pharm. Res.
10, 1232-1237.
- Izutsu, K., Yoshioka, S.,
and Kojima, S. 1994. Physical stability and protein stability
of freeze-dried cakes during storage at elevated temperatures.
Pharm. Res. 11, 995-999.
- Izutsu, K., Yoshioka, S.,
and Terao, T. 1994. Effect of mannitol crystallinity on
the stabilization of enzymes during freeze-drying. Chem.
Pharm. Bull. 42: 5-8.
- Izutsu, K., Yoshioka, S.,
and Kojima, S. 1995. Increased stabilizing effects of
amphiphilic excipients on freeze-drying of LDH by dispersion
into sugar matrices. Pharmaceut. Res. 12:838-843.
- Izutsu, K.I. and Yoshioka,
S. 1995. Stabilization of protein pharmaceuticals in freeze-dried
formulations. Drug Stabil. 1:11-21.
- Izutsu, K.I. and Kojima,
S. 2002. Excipient crystallinity and its protein-structure-stabilizing
effect during freeze-drying. J. Pharm. Pharmacol. 54:1033-1039.
- Jiang, S. and Nail, S.L.
1998. Effect of process conditions on recovery of protein
activity after freezing and freeze-drying. Europ. J. Pharm.
Biopharm. 45:249-257.
- Kreilgaard, L., Frokjaer,
S., Flink, J.M., Randolph, T.W., and Carpenter, J.F. 1998.
Effects of additives on the stability of recombinant human
factor XIII during freeze-drying and storage in the dried
solid. Arch. Biochem. Biophys. 360:121-134.
- Kreilgaard, L., Frokjaer,
S., Flink, J.M., Randolph, T.W., and Carpenter, J.F. 1999.
Effects of additives on the stability of Humicola lanuginosa
lipase during freeze-drying and storage in the dried solid.
J. Pharm. Sci. 88:281-290.
- Lai, M.C. and Topp, E.M.
1999. Solid-state chemical stability of proteins and peptides.
J. Pharm. Sci. 88:489-500.
- Lai, M.C., Hageman, M.J.,
Schowen, R.L., Borchardt, R.T., and Topp, E.M. 1999. Chemical
stability of peptides in polymers. 1. Effect of water
on peptide deamidation in PVAl and PVP matrixes. J. Pharm.
Sci. 88:1073-1080.
- Lai, M.C., Hageman, M.J.,
Schowen, R.L., Borchardt, R.T., Laird, B.B., and Topp,
E.M. 1999. Chemical stability of peptides in polymers.
2. Discriminating between solvent and plasticizing effects
of water on peptide deamidation in PVP. J. Pharm. Sci.
88:1081-1089.
- Levine, H. and Slade, L.
1988. Principles of Cryostabilization Technology from
Structure/Property Relationships of Water-Soluble Food
Carbohydrates - A Review. Cryo-Letters 9(1), 21-63.
- Levine, H. and Slade, L.
1989. A Food Polymer Science Approach to the Practice
of Cryostabilization Technology. Comments on Agricultural
and Food Chemistry 1(6), 315-396.
- Levine, H. and Slade, L.
1990. Cryostabilization Technology: Thermoanalytical Evaluation
of Food Ingredients and Systems. In Thermal Analysis of
Foods (eds. C.-Y. Ma & V.R. Harwalkar), Elsevier Applied
Science, London, 221-305.
- Levine, H. and Slade, L.
1992. Another view of trehalose for drying and stabilizing
biological materials. BioPharm 5(4), 36-40.
- Burova, T.V., Grinberg,
N.V., Grinberg, V.Y., and Tolstoguzov, V.B. 2003. Binding
of odorants to individual proteins and their mixtures.
Effects of protein denaturation and association. A plasticized
globule state. Colloids & Surf. A:213:235-244.
- Burros, B.C., Young, L.A.
& Carroad, P.A. 1987. Kinetics of Corn Meal Gelatinization
at High Temperature and Low Moisture. J. Food Sci. 52,
1372-80.
- Byrn, S.R., Xu, W., and
Newman, A.W. 2001. Chemical reactivity in solid-state
pharmaceuticals: formulation implications. Adv. Drug Deliv.
Rev. 48:115-136.
- Cairns, P., Miles, M.J.,
and Morris, V.J. 1991. Studies of the effect of the sugars
ribose, xylose, and fructose on the retrogradation of
wheat starch gels by X-ray diffraction. Carbohydr. Polym.
16: 355-365.
- Cairns, P., I'Anson, K.J.,
and Morris, V.J. 1991. The effect of added sugars on the
retrogradation of wheat starch gels by X-ray diffraction.
Food Hydrocolloids 5: 151-153.
- Calligaris, S., Falcone,
P., and Anese, M. 2002. Color changes of tomato purees
during storage at freezing temperatures. J. Food Sci.
67:2432-2435.
- Camacho, M.M., Martinez-Navarrete,
N., and Chiralt, A. 2001. Stability of whipped dairy creams
containing locust bean gum/lambda-carrageenan mixtures
during freezing-thawing processes. Food Res. Int. 34:887-894.
- Champion, D., Blond, G.,
and Simatos, D. 1997. Reaction rates at subzero temperatures
in frozen sucrose solutions: a diffusion-controlled reaction.
Cryo-Letters 18:251-260.
- Champion, D., Blond, G.,
Le Meste, M., and Simatos, D. 2000. Reaction rate modeling
in cryoconcentrated solutions: alkaline phosphatase catalyzed
DNPP hydrolysis. J. Agric Food Chem. 48:4942-4947.
- Champion, D., Le Meste,
M., and Simatos, D. 2000. Towards an improved understanding
of glass transition and relaxations in foods: molecular
mobility in the glass transition range. Trends Food Sci.
Technol. 11:41-55
- Chang, Y.H., Lin, C.C.,
Wang, I.C., and Lii, C.Y. 1999. Kinetic study of the retrogradation
rate of rice starch. Food Sci. Agric. Chem. 1:203-209.
- Chang, S.-M. and Liu, L.-C.
1991. Retrogradation of rice starches studied by DSC and
influence of sugars, NaCl, and lipids. J. Food Sci. 56:
564-566, 570.
- Chatakanonda, P., Varavinit,
S., and Chinachoti, P. 2000. Relationship of gelatinization
and recrystallization of crosslinked rice to Tg. Cereal
Chem. 77:315-319.
- Chen, Y.H., Aull, J.L.,
and Bell, L.N. 1999. Invertase storage stability and sucrose
hydrolysis in solids as affected by water activity and
glass transition. J. Agric. Food Chem. 47:504-509.
- Chung, M.S., Ruan, R.R.,
Chen, P., Chung, S.H., Ahn, T.H., and Lee, K.H. 2000.
Study of caking in powdered foods using NMR spectroscopy.
J. Food Sci. 65:134-138.
- Chung, M.S., Ruan, R., Chen,
P., Lee, Y.G., Ahn, T.H., and Baik, C.K. 2001. Formulation
of caking-resistant powdered soups based on NMR analysis.
J. Food Sci. 66:1147-1151
- 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.
- Craig, I.D., Parker, R.,
Rigby, N.M., Cairns, P., and Ring, S.G. 2001. Maillard
reaction kinetics in model preservation systems in the
vicinity of the glass transition: experiment and theory.
J. Agric. Food Chem. 49:4706-4712.
- De Meuter, P., Amelrijckx,
J., Rahier, H., and Van Mele, B. 1999. Isothermal crystallization
of concentrated amorphous starch systems by modulated
DSC. J. Polym. Sci.: B: Polym. Phys. 37:2881-2892.
- del Valle, J.M., Cuadros,
T.R.M., and Aguilera, J.M. 1998. Glass transitions and
shrinkage during drying and storage of osmosed apple pieces.
Food Res. Int. 31:191-204.
- Desobry, S.A., Netto, F.M.,
and Labuza, T.P. 1997. Comparison of spray-drying, drum-drying
and freeze-drying for beta-carotene encapsulation and
preservation. J. Food Sci. 62:1158-1162.
- Desobry, S.A., Netto, F.M.,
and Labuza, T.P. 1999. Influence of maltodextrin systems
at an equivalent 25DE on encapsulated beta-carotene loss
during storage. J. Food Process. Preserv. 23:39-55.
- Donhowe, D.P. and Hartel,
R.W. 1996. Recrystallization of ice in ice cream during
controlled accelerated storage. Int. Dairy J. 6:1191-1208.
- Donhowe, D.P. and Hartel,
R.W. 1996. Recrystallization of ice during bulk storage
of ice cream. Int. Dairy J. 6:1209-1221.
- Downton, G.E., Flores-Luna,
J.L. and King, C.J. 1982. Mechanism of Stickiness in Hygroscopic,
Amorphous Powders, Indust. Engn. Chem. Fund. 21, 447-51.
- Elizalde, B.E. and Pilosof,
A.M.R. 1999. Kinetics of physico-chemical changes in wheat
gluten in the vicinity of the Tg. J. Food Eng. 42:97-102.
- Farhat, I.A., Blanshard,
J.M.V., Descamps, M., and Mitchell, J.R. 2000. Effect
of sugars on retrogradation of waxy maize starch-sugar
extrudates. Cereal Chem. 77:202-208.
- Farhat, I.A. and Blanshard,
J.M.V. 2001. Modeling the kinetics of starch retrogradation.
In Bread Staling, eds. P. Chinachoti and Y. Vodovotz,
CRC Press, Boca Raton, pp. 163-172
- Flores, A.A. and Goff, H.D.
1999. Recrystallization in ice cream after constant and
cycling temperature storage conditions as affected by
stabilizers. J. Dairy Sci. 82:1408-1415.
- Fog-Petersen, M.S. and Skibsted,
L.H. 1999. Freeze- and bake-stable glazing for confectionery
products characterized by DSC. Eur. Food Res. Technol.
210:114-118.
- Fonseca, F., Passot, S.,
Cunin, O., and Marin, M. 2004. Collapse temperature of
freeze-dried Lactobacillus bulgaricus suspensions
and protective media. Biotechnol. Prog. 20:229-238.
- Forssell, P.M., Hulleman,
S.H.D., Myllarinen, P.J., Moates, G.K., and Parker, R.
1999. Aging of rubbery thermoplastic barley and oat starches.
Carbohydr. Polym. 39:43-51.
- Flynn, J.H. 1990. Temperature
dependence of the rate of reaction in thermal analysis.
The Arrhenius equation in condensed phase kinetics. J.
Thermal Anal. 36: 1579-1593.
- Franks, F. 1997. Phase changes
and chemical reactions in solid aqueous solutions: science
and technology. Pure & Appl. Chem. 69:915-920.
- Fujio, Y. and Lim, J.K.,
1989. Correlation between the glass-transition point and
color change of heat-treated gluten, Cereal Chem., 66,
268-70.
- Gabarra, P. and Hartel,
R.W. 1998. Corn syrup solids and their saccharide fractions
affect crystallization of amorphous sucrose. J. Food Sci.
63:523-528.
- Godet, M.C., Bizot, H.,
and Buleon, A. 1995. Crystallization of amylose-fatty
acid complexes prepared with different amylose chain lengths.
Carbohydr. Polym. 27:47-52.
- Grattard, N., Salaun, F.,
Champion, D., Roudaut, G., and Le Meste, M. 2002. Influence
of physical state and molecular mobility of freeze-dried
maltodextrin matrices on the oxidation rate of encapsulated
lipids. J. Food Sci. 67:3002-3010.
- Goubet, I., Le Quere, J.L.,
and Voilley, A.J. 1998. Retention of aroma compounds by
carbohydrates: influence of their physicochemical characteristics
and of their physical state. A review. J. Agric. Food
Chem. 46:1981-1990.
- Gunning, Y.M., Parker, R.,
Ring, S.G., Rigby, N.M., Wegg, B. and Blake, A. 2000.
Phase behavior and component partitioning in low water
content amorphous carbohydrates and their potential impact
on encapsulation of flavors. J. Agric. Food Chem. 48:395-399.
- Hagen, S.J., Hofrichter,
J., and Eaton, W.A. 1995. Protein reaction kinetics in
a room-temperature glass. Science 269:959-962.
- Hartel, R.W. and Shastry,
A.V. 1991. Sugar crystallization in food products. CRC
Crit. Revs. Food Sci. Nutr. 30: 49-112.
- Hartel, R.W. 1992. Solid-liquid
equilibrium: crystallization in foods. In Physical Chemistry
of Foods (Schwartzberg, H.G. and Hartel, R.W., Eds.),
pp. 47-81. New York, Marcel Dekker.
- Hartel, R. W. 1993. Controlling
sugar crystallization in food products. Food Technol.
47(11), 99-107.
- Hartel, R.W. 1996. Controlling
crystallization in foods. In Crystal Growth of Organic
Materials, eds. A.S. Myerson, D.A. Green, and P. Meenan,
ACS, Washington, pp. 172-177.
- Hemminga, M.A., Roozen,
M.J.G.W. and Walstra, P. 1993. Molecular motions and the
glassy state. In The Glassy State in Foods (Blanshard,
J.M.V. and Lillford, P.J., Eds.), Nottingham University
Press, Loughborough, pp. 157-171.
- Huang, V.T. 1998. Effect
of glass transitions on the rheological properties of
food polymers. Polym. Prepr. 39(1):684-685 and Macromol.
Symp. 140:125-135.
- Jang, J.K., Lee, S.H., Cho,
S.C., and Pyun, Y.R. 2001. Effect of sucrose on glass
transition, gelatinization and retrogradation of wheat
starch. Cereal Chem. 78:186-192.
- Johari, G.P. and Sartor,
G. 1996. Vitrification and structural relaxation of a
water-swollen protein, wheat gluten, and the thermodynamics
of its water-protein <--> ice equilibrium. J. Chem.
Soc., Faraday Trans. 92:4521-4531.
- Jouppila, K. and Roos, Y.
1994. Water sorption and time-dependent phenomena of milk
powders. J. Dairy Sci. 77, 1798-1808.
- Jouppila, K., Kansikas,
J., and Roos, Y.H. 1997. Factors affecting crystallization
and crystallization kinetics in amorphous corn starch.
Carbohydr. Polym. 36:143-149.
- Jouppila, K., Kansikas,
J., and Roos, Y.H. 1998. Crystallization and X-ray diffraction
of crystals formed in water-plasticized amorphous lactose.
Biotechnol. Prog. 14:347-350.
- Karathanos, V., Anglea,
S. and Karel, M. 1992. Collapse of structure during drying
of vegetables. Drying Technol. 11, 1005-1024 (1993).
- Karel, M. 1986. Control
of Lipid Oxidation in Dried Foods, in Concentration and
Drying of Foods (ed D. MacCarthy), 37-51, London, Elsevier
Applied Sci.
- Karel, M. and Langer, R.
1988. Controlled Release of Food Additives. In Flavor
Encapsulation. ACS Symposium Series 370 (eds S.J. Risch
and G.A. Reineccius), Washington, D.C., American Chemical
Society, 177-91.
- Karel, M. 1990. Encapsulation
and controlled release of food components. In Advances
in Bio- and Food Process Engineering (Rao, M.A. and Schwartzberg,
H.,Eds.), pp. 277-294. New York, Marcel Dekker.
- Karel, M., Buera, M.P.,
and Roos, Y. 1993. Effects of glass transitions on processing
and storage. In The Glassy State in Foods (Blanshard,
J.M.V. and Lillford, P.J., Eds.), Nottingham University
Press, Loughborough, pp. 13-34.
- Karel, M., Anglea, S., Buera,
P., Karmas, R., Levi, G., and Roos, Y. 1994. Stability-related
transitions of amorphous foods. Thermochim. Acta 246,
249-269.
- Karmas, R., Buera, M.P.
and Karel, M. 1992. Effect of glass transition on rates
of non-enzymatic browning in food systems. J. Agric. Food
Chem. 40: 873-879.
- Katsuta, K., Miura, M. and
Nishimura, A. 1992c. Kinetic treatment for rheological
properties and effects of saccharides on retrogradation
of rice starch gels. Food Hydrocolloids, 6, 187-198.
- Katsuta, K. 1998. Effects
of salts and saccharides on rheological properties and
pulsed NMR of rice starch during gelatinization and retrogradation
processes. In Gums and Stabilisers for the Food Industry
9, eds. P.A. Williams and G.O. Phillips, Royal Soc. Chem.,
Cambridge, pp. 59-68.
- Kenyon, M.M. 1995. Modified
starch, maltodextrin, and corn syrup solids as wall materials
for food encapsulation. In Encapsulation and Controlled
Release of Food Ingredients, eds. S.J. Risch and G.A.
Reineccius, ACS, Washington, pp. 42-50.
- Kerr, W. L., Lim, M. H.,
Reid, D. S., and Chen, H. 1993. Chemical reaction kinetics
in relation to glass transition temperatures in frozen
food polymer solutions. J. Sci. Food Agric. 61, 51-56.
- Kerr, W.L. and Reid, D.S.
1996. Storage stability of frozen foods in relation to
glass transition temperatures. In New Developments in
Refrigeration for Food Safety and Quality. Int. Inst.
Refrigeration, Paris, pp. 123-132.
- Khalloufi, S. and Ratti,
C. 2003. Quality deterioration of freeze-dried foods as
explained by their Tg and internal structure. J. Food
Sci. 68:892-903.
- Kim, K.Y. 2000. Effects
of maltose and fructose on the gelatinization and retrogradation
of wheat starch. In Hydrocolloids - Part I, ed. K. Nishinari,
Elsevier, pp. 331-335.
- Kim, Y.R. and Cornillon,
P. 2001. Effects of temperature and mixing time on molecular
mobility in wheat dough. Lebensm. Wiss. Technol. 34:417-423.
- Kohyama, K. and Nishinari,
K. 1991. Effect of soluble sugars on gelatinization and
retrogradation of sweet potato starch. J. Agric. Food
Chem. 39:1406-1410.
- Kohyama, K. and Nishinari,
K. 1992. Cellulose derivatives effects on gelatinization
and retrogradation of sweet potato starch. J. Food Sci.
57: 128-131.
- Knopp, S.A., Chongprasert,
S., and Nail, S.L. 1998. The relationship between the
TMDSC curve of frozen sucrose solutions and collapse during
freeze-drying. J. Thermal Anal. 54:659-672.
- Krokida, M.K., Karathanos,
V.T., and Maroulis, Z.B. 1998. Effect of freeze-drying
conditions on shrinkage and porosity of dehydrated agricultural
products. J. Food Eng. 35:369-380.
- Laaksonen, T.J. and Roos,
Y.H. 2001. Dielectric relaxations of frozen wheat doughs
containing sucrose, NaCl, ascorbic acid and their mixtures.
J. Cereal Sci. 33:331-340.
- Laaksonen, T.J. and Roos,
Y.H. 2001. Thermal and dynamic-mechanical properties of
frozen wheat doughs with added sucrose, NaCl, ascorbic
acid, and their mixtures. Int. J. Food Prop. 4:201-213.
- Laaksonen, T.J. and Labuza,
T.P. 2001. Effects of moisture, sucrose, NaCl, and arabinoxylan
on relaxation in wheat dough as measured by DMTA. Int.
J. Food Prop. 4:311-325.
- Laaksonen, T.J. and Roos,
Y.H. 2003. Water sorption and dielectric relaxations of
wheat dough (containing sucrose, NaCl, and their mixtures).
J. Cereal Sci. 37:319-326.
- Lamberg, I. and Olsson,
H. 1989. Starch gelatinization temperatures within potato
during blanching, Int. J. Food Sci. Technol. 24, 487-94.
- Labrousse, S., Roos, Y.
and Karel, M. 1992. Collapse and crystallization in amorphous
matrices with encapsulated compounds. Sci. des Aliments.
- Levi, G. and Karel, M. 1995.
Volumetric shrinkage (collapse) in freeze-dried carbohydrates
above their glass transition temperature. Food Res. Int.
28, 145-151.
- Levine, H. and Slade, L.
1988. Collapse Phenomena - A Unifying Concept for Interpreting
the Behavior of Low-Moisture Foods. In Food Structure
- Its Creation and Evaluation, eds J.M.V. Blanshard and
J.R. Mitchell, Butterworths, London, 149-180.
- Levine, H. and Slade, L.
1990. Cryostabilization Technology: Thermoanalytical Evaluation
of Food Ingredients and Systems. In Thermal Analysis of
Foods (eds. C.-Y. Ma & V.R. Harwalkar), Elsevier Applied
Science, London, 221-305.
- Li, Y., Kloeppel, K.M.,
and Hsieh, F. 1998. Texture of glassy corn cakes as a
function of moisture content. J. Food Sci. 63:869-872.
- Lievonen, S.M., T.J. Laaksonen
and Y.H. Roos. 1998. Glass transition and reaction rates:
non-enzynatic browning in glassy and liquid systems. J.
Agric. Food Chem. 46:2778-2784.
- Lii, C.Y., Lai, V.M.F.,
Liu, K.F., and Chang, W.H. 1997. Influences of polyols
on thermal and dynamic viscoelastic properties of rice
starches during gelatinization. Starke 49:346-354.
- Lii, C.Y., Lai, M.F., and
Liu, K.F. 1998. Factors influencing the retrogradation
of two rice starches in low-MW saccharide solutions. J.
Cereal Sci. 28:175-185.
- Lim, M.H. and Reid, D.S.
1989. Oxidation of ascorbic acid in relation to the diffusion
of oxygen in frozen systems. Proc. Int. Conf. Tech. Innov.
Freezing, pp. 243-249.
- Lim, M.H. and Reid, D.S.
1992. Studies of reaction kinetics in relation to the
Tg' of polymers in frozen model systems: Adv Exp Med Biol.;302:103-22
- Limanond, B., Castell-Perez,
M.E., and Moreira, R.G. 2002. Modeling the kinetics of
corn tortilla staling using stress relaxation data. J.
Food Eng. 53:237-247.
- Liu, Q. and Thompson, D.B.
1998. Effects of moisture content and different gelatinization
heating temperatures on retrogradation of waxy-type maize
starches. Carbohydr. Res. 314:221-235.
- Lu, T.J., Jane, J.L., and
Keeling, P.L. 1997. Temperature effect on retrogradation
rate and crystalline structure of amylose. Carbohydr.
Polym. 33:19-26.
- Livings, S.J., Breach, C.,
Donald, A.M., and Smith, A.C. 1997. Physical aging of
wheat flour-based confectionery wafers. Carbohydr. Polym.
34:347-355.
- Livney, Y.D., Donhowe, D.P.,
Hartel, R.W. 1995. Influence of temperature on crystallization
of lactose in ice cream. Int. J. Food Sci. Technol. 30:311-320.
- MacDonald, G.A. and Lanier,
T.C. 1997. Cryoprotectants for improving frozen-food quality.
In Quality in Frozen Food, eds. M.C. Erickson and Y.C.
Hung, Chapman & Hall, NY, pp. 197-232.
- MacKenzie, A.P. 1975. Collapse
during freeze drying- qualitative and quantitative Aspects,
in Freeze Drying and Advanced Food Technology (eds S.A.
Goldlith, L. Rey and W.W. Rothmayr), New York, Academic
Press, 277-307.
- Manzocco, L. and Maltini,
E. 1999. Physical changes induced by the Maillard reaction
in a glucose-glycine solution. Food Res. Int. 32:299-304.
- Martinez-Monzo, J., Martinez-Navarrete,
N., Chiralt, A., and Fito, P. 1998. Mechanical and structural
changes in apple due to vacuum impregnation with cryoprotectants.
J. Food Sci. 63:499-503.
- Martino, M.N. & Zaritzky,
N.E. 1988. Ice crystal size modifications during frozen
beef storage. J. Food Sci. 53, 1631-37.
- Miller-Livney, T. and Hartel,
R.W. 1997. Ice recrystallization in ice cream: interactions
between sweeteners and stabilizers. J. Dairy Sci. 80:447-456.
- Milton, N., Nail, S.L.,
and Akers, M.J. 1997. The crystallization kinetics of
glycine hydrochloride from "frozen" solution. Cryo-Lett.
18:335-342.
- Miura, M., Nishimura, A.,
and Katsuta, K. 1992. Influence of addition of polyols
and food emulsifiers on the retrogradation rate of starch.
Food Structure, 11, 225-236.
- Morel, M.H., Bonicel, J.,
Micard, V., and Guilbert, S. 2000. Protein insolubilization
and thiol oxidation in sulfite-treated wheat gluten films
during aging at various temperatures and relative humidities.
J. Agric. Food Chem. 48:186-192.
- Nelson, K.A. and Labuza,
T. 1994. Water activity and food polymer science: Implications
of state on Arrhenius and WLF kinetics in predicting shelf
life. Water in Foods: Fundamental Aspects and their Significance
in Relation to Processing of Foods; J. Food Engn. 22,
271-289.
- Nordmark, T.S. and Ziegler,
G.R. 2002. Spherulitic crystallization of gelatinized
maize starch and its fractions. Carbohydr. Polym. 49:439-448.
- Ogawa, K. and Shimasaki,
C. 1998. Studies on the retrogradation and structural
properties of waxy corn starch. Recent Res. Devel. Pure
Appl. Chem. 2:453-471.
- Okechukwu, P.E. and Rao,
M.A. 1996. Kinetics of cowpea starch gelatinization based
on granule swelling. Starke 48:43-47.
- Ozmen, L. and Langrish,
T.A.G. 2002. Comparison of Tg and sticky point temperature
for skim milk powder. Drying Technol. 20:1177-1192.
- Peleg, M. 1993. Glass transitions
and the physical stability of food powders. In The Glassy
State in Foods (Blanshard, J.M.V. and Lillford, P.J.,
Eds.), Nottingham University Press, Loughborough, pp.
435-451.
- Peleg, M. 1994. A model
of mechanical changes in biomaterials at and around their
glass transition. Biotechnol. Prog. 10, 385-388.
- Peleg, M. 1996. On modeling
changes in food and biosolids at and around their Tg range.
Crit. Rev. Food Sci. Nutr. 36:49-67.
- Pham, Q.T. and Mawson, R.F.
1997. Moisture migration and ice recrystallization in
frozen foods. In Quality in Frozen Food, eds. M.C. Erickson
and Y.C. Hung, Chapman & Hall, NY, pp. 67-91.
- Piazza, L., Schiraldi, A.,
and Fessas, D. 1997. TTT diagrams for bread doughs with
added hydrocolloids. In Engineering and Food at ICEF,
vol. 7, pp. H5-H8, Sheffield Academic Press.
- Pielichowski, K., Tomasik,
P., and Sikora, M. 1998. Kinetics of gelatinization of
potato starch studied by non-isothermal DSC. Carbohydr.
Polym. 35:49-54.
- Pikal, M.J. and Shah, S.,
1990. The collapse temperature in freeze drying: dependence
on measurement methodology and rate of water removal from
the glassy phase, Int. J. Pharm., 62, 165-186.
- Pravisani, C.I., Califano,
A.N. & Calvelo, A., 1985. Kinetics of Starch Gelatinization
in Potato. J. Food Sci. 50, 657-60.
- Prothon, F., Ahrne, L.,
and Sjoholm, I. 2003. Mechanisms and prevention of plant
tissue collapse during dehydration: a critical review.
Crit. Rev. Food Sci. Nutr. 43:447-479.
- Regand, A. and Goff, H.D.
2002. Effect of biopolymers on structure and ice recrystallization
in dynamically frozen ice cream model systems. J. Dairy
Sci. 85:2722-2732.
- Regand, A. and Goff, H.D.
2003. Structure and ice recrystallization in frozen stabilized
ice cream model systems. Food Hydrocolloids 17:95-102.
- Reid, D.S. 1990. Optimizing
the quality of frozen foods, Food Technol. 44(7), 78-82.
- Roos, Y.H. and Himberg,
M.J. 1994. Non-enzymatic browning behavior, as related
to glass transition, of a food model at chilling temperatures.
J. Agric. Food Chem. 42, 893-898.
- Roos, Y. and Karel, M. 1991.
Applying state diagrams to food processing and development.
Food Technol. 45 (12): 66-71,107.
- Roos, Y. and Karel, M. 1993.
Effects of glass transitions on dynamic phenomena in sugar-containing
food systems. In The Glassy State in Foods (Blanshard,
J.M.V. and Lillford, P.J., Eds.), Nottingham University
Press, Loughborough, pp. 207-222.
- Roos, Y.H., Jouppila, K.,
and Soderholm, E.S. 1999. Crystallization of amorphous
food components and polymers. In Water Management in the
Design and Distribution of Quality Foods, eds. Y.H. Roos,
R.B. Leslie and P.J. Lillford, Technomic, Lancaster, pp.
429-451.
- Roulet, P., MacInnes, W.M.,
Wursch, P., Sanchez, R.M. and Raemy, A. 1988. A comparative
study of the retrogradation kinetics of gelatinized wheat
starch in gel and powder form using X-rays, DSC and DMA.
Food Hydrocolloids, 2, 381-396.
- Roulet, P., MacInnes, W.M.,
Gumy, D., and Wursch, P., 1990. Retrogradation kinetics
of eight starches, Starke 42, 99-101.
- Shalaev, E.Y., Lu, Q., Shalaeva,
M., and Zografi, G. 2000. Acid-catalyzed inversion of
sucrose in the amorphous state at very low levels of residual
water. Pharm. Res. 17:366-370.
- Simatos, D., Blond, G.,
and LeMeste, M. 1989. Relation between glass transition
and stability of a frozen product. Cryo-Lett. 10: 77-84.
- Simatos, D. and Blond, G.
1993. Some aspects of the glass transition in frozen foods
systems. In The Glassy State in Foods (Blanshard, J.M.V.
and Lillford, P.J., Eds.), Nottingham University Press,
Loughborough, pp. 395-415.
- Slade, L. and Levine, H.
1987. Recent Advances in Starch Retrogradation. In Industrial
Polysaccharides - The Impact of Biotechnology and Advanced
Methodologies, eds S.S. Stivala, V. Crescenzi, and I.C.M.
Dea, Gordon and Breach Science Publishers, New York, 387-430.
- Slade, L. and Levine, H.
1989. A Food Polymer Science Approach to Selected Aspects
of Starch Gelatinization and Retrogradation. In Frontiers
in Carbohydrate Research-1: Food Applications, eds. R.P.
Millane, J.N. BeMiller, and R. Chandrasekaran, Elsevier
Applied Science, London, 215-270.
- Slade, L. and Levine, H.
1991. Beyond Water Activity: Recent Advances Based on
an Alternative Approach to the Assessment of Food Quality
and Safety. CRC Crit. Revs. Food Sci. Nutr. 30(2-3): 115-360.
Levine, H. and Slade, L. (eds.) Water Relationships in
Foods, Plenum Press, New York.
- Slade, L. and Levine, H.
1993. Glass Transitions and Water-Food Structure Interactions.
In Advances in Food and Nutrition Research, vol. 38, eds.
S.L. Taylor and J.E. Kinsella, Academic Press, San Diego,
1995, pp. 103-269.
- To, E.C. and Flink, J.M.
1978. "Collapse", a structural transition in freeze dried
carbohydrates. I.-III., Journal of Food Technology, 13,
551-94.
- Zhang, W. and Jackson, D.S.
1992. Retrogradation behavior of wheat starch gels with
differing molecular profiles. J. Food Sci. 57, 1428-1432.
|
