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+, Ca2+, K+) and anions (Cl−, Br−, I−, NO3−, SO42−) 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 Ca2+, K+, or Na+ cations or 0.03 M Cl− or SO42− 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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.