Influence of acid hydrolysis and dialysis of κ-carrageenan on its ice recrystallization inhibition activity. (September 2017)

• Record Type: Journal Article
• Authors: Leiter, Andreas; Mailänder, Johanna; Wefers, Daniel; Bunzel, Mirko; Gaukel, Volker
• Is Part Of: Journal of food engineering. Volume 209(2017)
• Page Start: 26
• Page End: 35
• Publication Date: 2017-09
• Subjects: Acid hydrolysis -- Dialysis -- Ice recrystallization inhibition -- Ions -- κ-Carrageenan -- Molecular weight; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2017.04.013
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: The objective of this study was to investigate the influence of molecular weight of κ-carrageenan on its ice recrystallization inhibition (IRI) activity. To reduce the molecular weight, acid hydrolysis with 0.1 M trifluoroacetic acid (TFA) at 80 °C or 0.1 M hydrochloric acid (HCl) at 60 °C was performed. In addition, molecular weight was reduced by dialyzing κ-carrageenan against demineralized water. It was demonstrated that IRI activity of κ-carrageenan decreases with decreasing molecular weight, which is contrary to previous studies. It was shown in our study that the different results may be attributed to an aggregation of κ-carrageenan molecules due to high NaCl concentration, originated from HCl and subsequent neutralization with NaOH. This aggregation causes a decrease in IRI activity. Furthermore, it was shown that the addition of a small amount of NaCl can lead to an increase in IRI activity of κ-carrageenan. Highlights: Ice recrystallization inhibition activity decreases with decreasing molecular weight. Salt concentration influences ice recrystallization inhibition activity. Aggregation of κ-carrageenan helices reduces ice recrystallization inhibition activity. Small NaCl concentration increases ice recrystallization inhibition activity.