Ice Crystal Growth in Sucrose Solutions Containing Kappa‐ and Iota‐Carrageenans. Issue 6 (1st April 2020)

• Record Type: Journal Article
• Authors: Kiran‐Yildirim, Bercem; Gaukel, Volker
• Other Names: Flood Adrian guestEditor.
• Is Part Of: Chemical engineering & technology. Volume 43:Issue 6(2020)
• Page Start: 1040
• Page End: 1047
• Publication Date: 2020-04-01
• Subjects: Carrageenans -- Cryoprotectant -- Ice crystals -- Ice recrystallization inhibition -- Thermal hysteresis; Chemical engineering -- Periodicals; Chemical processes -- Periodicals; 660.05
• DOI: 10.1002/ceat.201900644
• Languages: English
• ISSNs: 0930-7516

Abstract

Abstract: Measurements of ice recrystallization inhibition (IRI) and thermal hysteresis (TH) activities of kappa ( κ )‐ and iota ( ι )‐carrageenans were carried out to examine whether they can be novel cryoprotectants or not. IRI measurements indicate that both carrageenans reduce recrystallization in sucrose solution, but that the IRI activity of κ ‐carregeenan is higher than that of ι ‐carrageenan. TH measurements indicate that κ ‐ and ι ‐carrageenans do not exhibit TH activity. TH activity measurements of antifreeze glycoprotein (AFGP) in the presence of κ ‐carregeenan demonstrate that this carregeenan neither influences the TH activity of AFGP nor the shape of the ice crystals. The round ice crystal shape transformed into an angular and elongated shape in the presence of both carregeenans. Abstract : The ice recrystallization inhibition (IRI) and thermal hysteresis (TH) activities of κ ‐ and ι ‐carrageenans were measured in sucrose solution. Both carrageenans have high IRI activity but no TH activity. The habit modifications were observed based on the interaction of carrageenans with ice crystals. Both carrageenans proved to be suitable as novel cryoprotectants in cryopreservation applications.