Influence of gelation on ice recrystallization inhibition activity of κ-carrageenan in sucrose solution. (March 2018)

• Record Type: Journal Article
• Authors: Leiter, Andreas; Emmer, Peter; Gaukel, Volker
• Is Part Of: Food hydrocolloids. Volume 76(2018)
• Page Start: 194
• Page End: 203
• Publication Date: 2018-03
• Subjects: Aggregation -- Gelation -- Ion -- κ-carrageenan -- Ice recrystallization inhibition activity -- Rheology; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2016.11.028
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: The objective of this study was to investigate the influence of gelation on the ice recrystallization inhibition (IRI) activity of κ-carrageenan. It is well known, that the addition of salt can promote gelation. Therefore, we used different cations (Na +, Li +, Ca 2+, K + ) and anions (Cl −, Br −, I −, NO3 −, SO4 2− ) in different concentrations to change the viscoelastic properties of a κ-carrageenan sucrose solution and compared the results with the IRI activity. Viscoelastic properties of the residual liquid at −12 °C and the degree of aggregation were characterized by oscillatory rheological measurements and compared with ice crystal sizes observed over a storage time of 96 h. Results show that the addition of 0.03 M Ca 2+, K +, or Na + cations or 0.03 M Cl − or SO4 2− anions leads to a significant reduction of IRI activity compared to a pure κ-carrageenan sucrose solution. In addition, increasing the salt concentration decreases significantly the IRI activity with the exception of NaI showing no decreased IRI activity. Rheological experiments indicate that aggregation of κ-carrageenan molecules and thus the formation of a gel-like character is responsible for the decreased IRI activity. The addition of NaI prevents aggregation which is already known from the literature and therefore IRI activity retains. Graphical abstract: Highlights: Ions influence ice recrystallization inhibition activity of κ-carrageenan. Ions influence viscoelastic properties of κ-carrageenan sucrose solutions. Aggregation of κ-carrageenan helices reduces ice recrystallization inhibition activity. NaI prevents aggregation and has no influence on recrystallization inhibition activity.