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Effect of Whey Protein Isolate on Ice Recrystallization Characteristics in Whey Protein Isolate/κ-Carrageenan Matrix
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 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;
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 Abstract
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.
 Keywords
cryoprotectant;ice recrystallization;-carrageenan;whey protein isolate;
 Language
English
 Cited by
1.
Influence of heating temperature, pH and ions on recrystallization inhibition activity of κ-carrageenan in sucrose solution, Journal of Food Engineering, 2017, 195, 14  crossref(new windwow)
2.
Synergism of different fish antifreeze proteins and hydrocolloids on recrystallization inhibition of ice in sucrose solutions, Journal of Food Engineering, 2014, 141, 44  crossref(new windwow)
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