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


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.


Solid state interaction Crystallization Lactose Spectroscopy Storage 


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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

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