Stability to hydrolysis and browning of trehalose, sucrose and raffinose in low-moisture systems in relation to their use as protectants of dry biomaterials

摘要

This study examined the stability to hydrolysis and nonenzymatic browning of trehalose, sucrose and raffinose at 45oC in low moisture systems containing amino groups. In trehalose and raffinose systems, sugar hydrolysis was negligible or very low, respectively, but was noticeable in sucrose systems resulting in browning. Browning in the sucrose systems was particularly rapid in the presence of lysine and glycine.