Journal of Food Science and Technology

, Volume 51, Issue 11, pp 3376–3382 | Cite as

Interactions among lactose, β-lactoglobulin and starch in co-lyophilized mixtures as determined by Fourier Transform Infrared Spectroscopy

  • Zohreh Hajihashemi
  • Ali Nasirpour
  • Joël Scher
  • Stéphane Desobry
Original Article

Abstract

Processing and storage change food powders containing a large quantity of lactose due to lactose crystallization and interactions among components. Model food systems were prepared by co-lyophilization of lactose, β-lactoglobulin (BLG), and gelatinized starch. A mixture design was used to define the percentage of each mixture component to simulate a wide range of food powders. Interactions among lactose, BLG and starch were studied using Fourier Transform Infrared (FT-IR) at different relative humidities (RH), before and after 3 months storage. Results showed the presence of hydrogen bonds among these components. Moreover, interactions or formation of hydrogen bonds among lactose, starch and BLG preserved BLG against freezing and freeze-drying shocks. Lactose crystallization could be identified by comparing infrared spectra of amorphous and crystallized lactose at O − H and C − H stretching vibration bands.

Keywords

Solid state interaction Crystallization Lactose Spectroscopy Storage 

References

  1. Allison S, Chang B, Randolph T, Carpenter J (1999) Hydrogen bonding among sugar and protein is responsible for inhibition of dehydration-induced protein unfolding. Arch Biochem Biophys 365:289–298CrossRefGoogle Scholar
  2. Anchordoquy T, Izutsu K, Randolph T, Carpenter J (2001) Maintenance of quaternary structure in the frozen state stabilizes lactate deshydrogenase during freeze-drying. Arch Biochem Biophys 390:35–41CrossRefGoogle Scholar
  3. Arakawa T, Prestrelski S, Kenney W, Carpenter J (2001) Factors affecting short-term and long-term stabilities of proteins. Adv Drug Deliver Rev 46:307–326CrossRefGoogle Scholar
  4. Bandekar J (1992) Amide modes and protein conformation. Biochim Biophys Acta 1120:123–143CrossRefGoogle Scholar
  5. Byler DM, Susi H (1986) Examination of the secondary structure of proteins by deconvolved FTIR spectra. Biopolymers 25:469–487CrossRefGoogle Scholar
  6. Carpenter JF, Prestrelski SJ, Dong A (1998) Application of infrared spectroscopy to development of stable lyophilised protein formulations. Eur J Pharm Biopharm 45:231–238CrossRefGoogle Scholar
  7. Costantino HR, Curley JG, Wu S, Hsu CC (1998) Water sorption behavior of lyophilized protein-sugar systems and implications for solid-state interactions. Int J Pharm 166:211–221CrossRefGoogle Scholar
  8. Franks F (1994) Long-term stabilization of biologicals. Bio/Technology 12:253–256CrossRefGoogle Scholar
  9. Heller MC, Carpenter JF, Randolph TW (1999) Protein formulation and lyophilization cycle design: prevention of damage due to freeze-concentration induced phase separation. Biotechnol Bioeng 63:166–174CrossRefGoogle Scholar
  10. Imamura K, Ogawa T, Sakiyama T, Nakanishi K (2003) Effects of types of sugar on the stabilization of protein in the dried state. J Pharm Sci 92:266–274CrossRefGoogle Scholar
  11. Izutsu KI, Kojima S (2002) Excipient crystallinity and its protein-structure-stabilizing effect during freeze-drying. J Pharm Pharmacol 54:1033–1039CrossRefGoogle Scholar
  12. Jackson M, Mantsch HH (1995) The use of misuse of FTIR spectroscopy in the determination of protein structure. Crit Rev Biochem Mol Biol 30:95–120CrossRefGoogle Scholar
  13. Jovanović N, Bouchardb A, Hoflandb GW, Witkampb G-J, Crommelina DJA, Jiskoota W (2006) Distinct effects of sucrose and trehalose on protein stability during supercritical fluid drying and freeze-drying. Eur J Pharm Sci 27:336–345CrossRefGoogle Scholar
  14. Kreilgaard L, Frokjaer S, Flink JM, Randolph TW, Carpenter JA (1998) Effects of additives on the stability of recombinant human factor XIII during freeze-drying and storage in the dried state. Arch Biochem Biophys 360:121–134CrossRefGoogle Scholar
  15. Liu R, Langer R, Klibanov AM (1991) Moisture-induced aggregation of lyophilized proteins in the solid state. Biothechnol Bioeng 37:177–184CrossRefGoogle Scholar
  16. Maalouly J, Jaillais B (2005) Glucides. In: Bertrand D, Dufour E (eds) La Spectroscopie Infrarouge et ses Application Analytiques, 2nd edn. Lavoisier, Paris, pp 175–230Google Scholar
  17. Nasirpour A, Scher J, Desobry S (2006) Modeling of lactose crystallization and color changes in model infant foods. J Dairy Sci 89:2365–2373CrossRefGoogle Scholar
  18. Ottenhof MA, MacNaughtan W, Farhat IA (2003) FTIR study of state and phase transition of low moisture sucrose and lactose. Carbohyd Res 338:2195–2202CrossRefGoogle Scholar
  19. Wolkers WF, Olivier AE, Tablin F, Crowe JH (2004) A fourier-transform infrared spectroscopy study of sugar glasses. Carbohyd Res 338:2195–2202Google Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2012

Authors and Affiliations

  • Zohreh Hajihashemi
    • 1
  • Ali Nasirpour
    • 1
  • Joël Scher
    • 2
  • Stéphane Desobry
    • 2
  1. 1.College of Agriculture, Department of Food Science and TechnologyIsfahan University of TechnologyIsfahanIran
  2. 2.ENSAIA-INPL, Laboratoire d’Ingénierie des BiomoléculesNancy-UniversitéVandoeuvre lés NancyFrance

Personalised recommendations