Stability to Hydrolysis and Browning of Trehalose, Sucrose and Raffinose in Low-moisture Systems in Relation to Their Use as Protectants of Dry Biomaterials

The aim of this study was to investigate the stability to hydrolysis and nonenzymatic browning at 45°C of low-moisture trehalose, sucrose and raffinose in model systems containing amino compounds in relation to their potential use as protectants of biomaterials. Sugar hydrolysis was negligible in trehalose systems and very low in raffinose. Hydrolysis was noticeable in sucrose systems, however, leading to browning development. Sucrose systems showed, by far, the fastest colour development, particularly in the presence of lysine and glycine as sources of amino groups. The results confirm the extraordinary stability of trehalose. Raffinose was also found to be quite resistant to hydrolysis, indicating that this molecule has low tendency to participate in Maillard reactions.