ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
The stability of thiamin was evaluated in solid polyvinylpyrrolidone model systems as a function of water activity (aw) and the glass transition. In the glassy state, thiamin degradation rate constants correlated with the glass transition temperature (Tg), decreasing as Tg increased. Above aw 0.4, rate constants correlated better with aw rather than Tg. However, rate constants decreased in the rubbery state above aw 0.4, which could be attributed to glass transition-induced structural collapse. Glass transition effects (mobility considerations, collapse) have a larger effect on thiamin stability than aw, which should be recognized during the development of fortified food products.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.2000.tb16035.x
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