Ice recrystallization inhibition behavior by wheat flour and its synergy effect with antifreeze protein III
Ice recrystallization inhibition behavior by wheat flour and its synergy effect with antifreeze protein III
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DOI：
10.1016/j.foodhyd.2023.108882
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发表时间：
2023-05-27
影响因子：
10.7
通讯作者：
Hagiwara，Tomoaki
中科院分区：
文献类型：
--
作者：
Monalisa，K.;Shibata，Mario;Hagiwara，Tomoaki
冰重结晶（IR）是一种不希望的现象，其中冰晶的尺寸在冷冻介质中生长。基于Ostwald成熟理论，在等温条件下（-10 °C）研究了小麦粉体系的红外动力学。结果表明，30%（w/w）蔗糖溶液的IR速率为3.34 ± 0.29 μm3/min，而加入5%（w/w）小麦粉则使IR速率降至0.56 ± 0.15 μm3/min。结果表明，小麦粉降低了蔗糖溶液中冰晶的尺寸和尺寸分布，这表明缩小尺寸分布是IR抑制的候选机制。此外，结合抗冻蛋白III与小麦粉系统以协同方式降低IR速率。在小麦粉存在下，仅0.1 μg/mL的AFP III就足以显著降低IR速率，而在没有小麦粉的情况下，需要0.5 μg/mL的AFP III。
Ice recrystallization (IR) is an undesirable phenomenon in which the size of an ice crystal grows in the frozen medium. Based on the Ostwald ripening theory, the IR kinetics of wheat flour system were investigated under isothermal conditions (−10 °C). The results showed that 30% (w/w) sucrose solution had an IR rate of 3.34 ± 0.29 μm3/min, however adding 5% (w/w) wheat flour reduced the rate to 0.56 ± 0.15 μm3/min. To understand the inhibitory effect of wheat flour, the size distribution was analyzed. The results indicated that wheat flour reduced both the size and size distribution of the ice crystals in the sucrose solution, suggesting that narrowing the size distribution is the candidate mechanism for IR inhibition. Further, combining antifreeze protein III with the wheat flour system decreased IR rate in a synergistic manner. In presence of wheat flour, only 0.1 μg/mL of AFP III was sufficient to lower IR rate significantly, while without it, 0.5 μg/mL of AFP III was required.