Influence of lactic, citric and phosphoric acids on the properties of concentrated lactose solutions

Wijayasinghe, R, Bogahawaththa, D, Huppertz, T, Chandrapala, J and Vasiljevic, T 2019, 'Influence of lactic, citric and phosphoric acids on the properties of concentrated lactose solutions', Food Chemistry, vol. 293, pp. 247-253.


Document type: Journal Article
Collection: Journal Articles

Title Influence of lactic, citric and phosphoric acids on the properties of concentrated lactose solutions
Author(s) Wijayasinghe, R
Bogahawaththa, D
Huppertz, T
Chandrapala, J
Vasiljevic, T
Year 2019
Journal name Food Chemistry
Volume number 293
Start page 247
End page 253
Total pages 7
Publisher Elsevier
Abstract Physicochemical and thermal characteristics of concentrated lactose solutions containing 0.05, 1, or 4% (w/w) of three acids commonly used in the food industry, i.e., lactic, citric, and phosphoric acid, were studied. Properties of both lactose and water were affected by all acids studied. Thermographic analysis showed that interactions between water and acids hindered evaporation of water from most of lactose solutions. This effect was mostly related to the formation of a strong hydration layer around lactose molecules by hydrogen bonds. Acid-induced hydrolysis of lactose into glucose and galactose varied depending on the concentration, hydrolytic power of acids and molecular interactions in the system. The study concluded that the varying physical, chemical, structural and thermal characteristics of lactose as affected by the presence of different acids was mainly due to the manipulation of water-lactose interactions, whereas the hydrolysis of lactose by the acids plays a smaller role.
Subject Food Chemistry and Molecular Gastronomy (excl. Wine)
Keyword(s) Lactose
Citric acid
Phosphoric acid
Lactic acid
DOI - identifier 10.1016/j.foodchem.2019.04.065
Copyright notice © 2019 Elsevier Ltd. All rights reserved.
ISSN 0308-8146
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