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
It’s your single place to instantly
discover and read the research
that matters to you.
Enjoy affordable access to
over 12 million articles from more than
10,000 peer-reviewed journals.
All for just $49/month
Read as many articles as you need. Full articles with original layout, charts and figures. Read online, from anywhere.
Keep up with your field with Personalized Recommendations and Follow Journals to get automatic updates.
It’s easy to organize your research with our built-in tools.
Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.
All the latest content is available, no embargo periods.
“Hi guys, I cannot tell you how much I love this resource. Incredible. I really believe you've hit the nail on the head with this site in regards to solving the research-purchase issue.”Daniel C.
“Whoa! It’s like Spotify but for academic articles.”@Phil_Robichaud
“I must say, @deepdyve is a fabulous solution to the independent researcher's problem of #access to #information.”@deepthiw
“My last article couldn't be possible without the platform @deepdyve that makes journal papers cheaper.”@JoseServera