Publisher : Korean Society for Food Science of Animal Resources
DOI : 10.5851/kosfa.2012.32.5.627
Title & Authors
Effect of Whey Protein Isolate on Ice Recrystallization Characteristics in Whey Protein Isolate/κ-Carrageenan Matrix Chun, Ji-Yeon; Kim, Ji-Min; Min, Sang-Gi;
This study was carried out to investigate the physical and thermal properties of -carrageenan (-car) gel added whey protein isolate (WPI) as a cryoprotectant. The concentration of -carrageenan was fixed at 0.2 wt%. The mean ice crystal size of the WPI/-car was decreased according to increasing whey protein isolate concentration. The temperature of gel-sol (Tg-s) and sol-gel (Ts-g) transition of WPI/-car maxtrix was represented in the order of 3.0, 0.2, 5.0 and 1.0 wt%. In addition, the transition temperature of gel-sol of WPI in sucrose solution were showed in order of 1.0, 5.0, 0.2 and 3.0 wt% depending on whey protein isolate concentration. The shape of ice crystal was divided largely into two types, round and rectangular form. 1.0 wt% WPI/-car matrix at pH 7 and 9 showed minute and rectangular formation of ice crystals and whey protein isolate in sucrose solution at a concentration of 1.0 wt% WPI/-car matrix at pH 3 and 5 showed relatively large size and round ice crystals. The ice recrystallization characteristics and cryprotective effect of -carrageenan changed through the addition of different concentrations of whey protein isolate. It seems that the conformational changes induced interactions between whey protein isolate and -carrageenan affected ice recrystallization.
cryoprotectant;ice recrystallization;-carrageenan;whey protein isolate;
Influence of heating temperature, pH and ions on recrystallization inhibition activity of κ-carrageenan in sucrose solution, Journal of Food Engineering, 2017, 195, 14
Synergism of different fish antifreeze proteins and hydrocolloids on recrystallization inhibition of ice in sucrose solutions, Journal of Food Engineering, 2014, 141, 44
Bater, B., Descamps, O., and Maurer, A. J. (1992) Quality characteristics of hydrocolloid- added oven- roasted turkey breasts. J. Food Sci. 57, 1068-1070.
Beaulieu, M., Corredig, M., Turgeon, S. L., Wicker, L., and Doublier, J. (2005) The formation of heat-induced protein aggregates in whey protein/pectin mixtures studied by size exclusion chromatography coupled with multi-angle laser light scattering detection. Food Hydrocolloid 19, 803-812.
Capron, I., Nicolai, T., and Durand, D. (1999) Heat induced aggregation and gelation of $\beta$-lactoglobulin in the presence of $\kappa$-carrageenan. Food Hydrocolloid 13, 1-5.
Carr, J. M. (1993) Use of carrageenan in cured meat products. Paper prevented at cured Meat Short Course, Ames, La, January 12-14, IUowa state University Extention, Ames, LA.
Kelly, L. Flett., and Milena C. (2009) Whey protein aggregate formation durin heating in the presence of $\kappa$-car. Food Chem. 115, 1479-1485.
McGuffey, M. K., Epting, K. L., Kelly, R. M., and Foegeding, E. A. (2005) Denaturation and aggregation of three $\alpha$-lactalbumin preparations at neutral pH. J. Agri. Food Chem. 53, 3182-3190.
Mleko, S., Achremowicz, B. and Foegeding, E. A. (1994) Effect of protein concentration on the rheological properties of whey protein concentrate gels. Milchwissenschaft 49, 266-269.
Mleko, S. (1997) Rheological properties of milk and whey protein desserts. Milchwissenschaft 52, 262-265.
Mleko, S., Li-Chan, E. C. Y., and Pikus, S. (1998) Food Res. Int. 30, No. 6, 427-433
Ould Eleya, M. M., Turgeon, S. L. (2000) Rheology of e-carrageenan and $\beta$- lactoglobulin mixed gels. Food Hydrocolloid 14, 29-40.
Regand, A., and Goff, H. D. (2003) Structure and ice recrystallization in frozen stabilized ice cream model systems. Food Hydrocolloid 17, 95-102.
Roesch, R., Cox, S., Compton, S., Happek, U., and Corredig, M. (2004) $\kappa$-Carrageenan and $\beta$-lactoglobulin interactions visualized by atomic force microscopy. Food Hydrocolloid 18, 429-439.
Schokker, E. P., Singh, H., Pinder, D. N., Norris, G. E., and Creamer, L. K. (1999) Characterization of intermediates formed during heat-induced aggregation of $\beta$-lactoglobulin AB at neutral pH. Int. Dairy J. 9, 791-800.
Snoeren, T. H. M. (1976) Kappa-carrageenan. A study on its physicochemical properties, sol-gel transition and interaction with milk proteins. Ph.D. Thesis. Nederlands Instituut voor Zuivelonderzoek, Ede, The Netherlands.
Swaisgood, H. E. (1982) Chemistry of milk proteins. In P. F. Fox & J. J. Condon (Eds.), Developments in dairy chemistry, London, Elsevier Applied Science. pp. 1-61, 132-147.
Trius, A. and Sebranek, J. G. (1996) Carrageenans and their use in meat products. Crit. Rev. Food Sci. Nutr. 36, 69-85.