한국축산식품학회지 (Food Science of Animal Resources)

  • 제32권5호
  • /
  • Pages.627-634
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  • 2012
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
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Effect of Whey Protein Isolate on Ice Recrystallization Characteristics in Whey Protein Isolate/κ-Carrageenan Matrix

  • Chun, Ji-Yeon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Ji-Min (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Min, Sang-Gi (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 투고 : 2012.08.21
  • 심사 : 2012.10.11
  • 발행 : 2012.10.31
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초록

This study was carried out to investigate the physical and thermal properties of ${\kappa}$-carrageenan (${\kappa}$-car) gel added whey protein isolate (WPI) as a cryoprotectant. The concentration of ${\kappa}$-carrageenan was fixed at 0.2 wt%. The mean ice crystal size of the WPI/${\kappa}$-car was decreased according to increasing whey protein isolate concentration. The temperature of gel-sol (Tg-s) and sol-gel (Ts-g) transition of WPI/${\kappa}$-car maxtrix was represented in the order of 3.0, 0.2, 5.0 and 1.0 wt%. In addition, the transition temperature of gel-sol of WPI in sucrose solution were showed in order of 1.0, 5.0, 0.2 and 3.0 wt% depending on whey protein isolate concentration. The shape of ice crystal was divided largely into two types, round and rectangular form. 1.0 wt% WPI/${\kappa}$-car matrix at pH 7 and 9 showed minute and rectangular formation of ice crystals and whey protein isolate in sucrose solution at a concentration of 1.0 wt% WPI/${\kappa}$-car matrix at pH 3 and 5 showed relatively large size and round ice crystals. The ice recrystallization characteristics and cryprotective effect of ${\kappa}$-carrageenan changed through the addition of different concentrations of whey protein isolate. It seems that the conformational changes induced interactions between whey protein isolate and ${\kappa}$-carrageenan affected ice recrystallization.

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참고문헌

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피인용 문헌

  1. Influence of acid hydrolysis and dialysis of κ-carrageenan on its ice recrystallization inhibition activity vol.209, 2017, https://doi.org/10.1016/j.jfoodeng.2017.04.013
  2. Synergism of different fish antifreeze proteins and hydrocolloids on recrystallization inhibition of ice in sucrose solutions vol.141, 2014, https://doi.org/10.1016/j.jfoodeng.2014.05.016
  3. Influence of heating temperature, pH and ions on recrystallization inhibition activity of κ-carrageenan in sucrose solution vol.195, 2017, https://doi.org/10.1016/j.jfoodeng.2016.09.016
  4. Influence of gelation on ice recrystallization inhibition activity of κ-carrageenan in sucrose solution 2016, https://doi.org/10.1016/j.foodhyd.2016.11.028
  5. Development of whey protein isolate/polyaniline smart packaging: Morphological, structural, thermal, and electrical properties pp.00218995, 2018, https://doi.org/10.1002/app.47316
  6. The effects of selected stabilizers addition on physical properties and changes in crystal structure of whey ice cream vol.154, pp.None, 2012, https://doi.org/10.1016/j.lwt.2021.112841