Abstract
AbstractMeasurements 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.
Highlights
Freezing is one of the most preferred methods to preserve sensible food ingredients and to store, e.g., various types of cells, tissues, and organs
ice recrystallization inhibition (IRI) increases with the addition of k- and i-carrageenans to the basic sucrose solution
The IRI activity measurements of i-carrageenan relative to the IRI activity of k-carrageenan are presented in Fig. 2 and Tab. 1
Summary
Freezing is one of the most preferred methods to preserve sensible food ingredients and to store, e.g., various types of cells, tissues, and organs. Lots of studies of the IRI activity of AFPs. It has been suggested that AFPs adsorb to ice surfaces and inhibit the growth of ice crystals. They found that the IRI activity of k-carrageenan strictly depends on the type of ion, and this dependence was explained by the relation between the presence of ions and gelation of k-carrageenan They concluded that this gelation caused the reduction of the interaction between the k-carrageenan molecules with the ice crystal surface and, the IRI activity of k-carrageenan decreased in the presence of ions [14]. The IRI activities of k- and i-carrageenans in sucrose solutions were measured to reveal whether there is an influence of the types of carrageenan on the recrystallization or not. As indicated in this literature, especially in food applications, there are many ingredients such as sucrose in the product, which can affect the investigated effects
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