Effect of Carbonation of Supersaturated Lactose Solution on Crystallisation Behaviour of Alpha-Lactose Monohydrate

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• 作者：Ang Xun ; Tuyen Truong ; Bhesh Bhandari
• 关键词：Crystallisation ; CO2 ; Lactose ; Ultrasound ; Particle size ; Crystal morphology
• 刊名：Food Biophysics
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：12
• 期：1
• 页码：52-59
• 全文大小：
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Food Science; Biological and Medical Physics, Biophysics; Analytical Chemistry;
• 出版者：Springer US
• ISSN：1557-1866
• 卷排序：12

文摘

The effect of dissolution of carbon dioxide (CO₂) in lactose solution on the particle size, morphology, yield and densities of crystallized alpha-lactose monohydrate (α-LM) was investigated. Dry ice was added into a 50% w/w aqueous lactose solution (relative supersaturation S_R = 4.55) at 0, 500 and 1000 ppm in batch mode and closed system at 40°C. Agitation and sonication then were applied to the carbonated aqueous lactose solution for creating CO₂ bubbles to assist the nucleation process. For ultrasound (US) treatment, the aqueous lactose solution was sonicated at 50% amplitude for 1 min. All samples (CO₂ + agitation and CO₂ + US + agitation) were then agitated for 3 h at 25°C upon crystallisation process. Regardless of mechanical treatment, prior addition of CO₂ at higher concentration tended to induce formation of smaller crystals with triangular and trapezoidal-shaped morphologies whilst non-carbonated lactose favoured generation of bigger tomahawk-shaped crystals. A remarkable increase in α-LM yield was found in 1000 ppm carbonated sample prior to sonication as against non-carbonated counterpart. The crystal size d(0.5) was also found significantly lower (~32 μm) for the carbonated sample as compared to those of non-carbonated sample (~56 μm). The bulk and true densities of α-LM powder obtained were independent on CO₂ concentration added but addition of 1000 ppm CO₂ affected the packed densities of α-LM. Carbonation of lactose solution can be considered as an additional tool to manipulate crystal size, shape and yield of α-LM that may suitable for pharmaceutical and food applications.