The effects of κ-carrageenan and its hydrolysates on inhibition of recrystallization of ice in sucrose solutions during storage were compared. Enzymatic hydrolysis of κ-carrageenan was carried out using β-galactosidase. The recrystallization process was analyzed on the basis of images of ice crystals in 50% sucrose solution at 24, 48, 72 and 96 h of storage at −8 °C.Enzymatic hydrolysis compared to non-degraded κ-carrageenan caused a slight (about 16%) reduction in molecular mass. Furthermore, the use of the hydrolysates (after 48 and 72 h of hydrolysis) effectively inhibited the recrystallization process, wherein the diameter of the crystals after 96 h storage was 6 μm and was more than three times smaller than that measured for a solution containing kappa carrageenan (19 μm).
Food Hydrocolloids – Elsevier
Published: Dec 1, 2016
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