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 no nenzymatic browning at 45 degrees 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 negligib le in trehalose systems and very low in raffinose. Hydrolysis was noticeabl e in sucrose systems, however, leading to browning development. Sucrose sys tems showed, by far, the fastest colour development, particularly in the pr esence of lysine and glycine as sources of amino groups. The results confir m the extraordinary stability of trehalose. Raffinose was also found to be quite resistant to hydrolysis, indicating that this molecule has low tenden cy to participate in Maillard reactions.