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Ice Crystal Growth in Sucrose Solutions Containing Kappa- and Iota-Carrageenans

Kiran-Yildirim, B. 1; Gaukel, V. ORCID iD icon 1
1 Institut für Bio- und Lebensmitteltechnik (BLT), Karlsruher Institut für Technologie (KIT)

Abstract:

Measurements of ice recrystallization inhibition (IRI) and thermal hysteresis (TH) activities of kappa (κ)‐ and iota (ι)‐carrageenans were carried out to examine whether they can be novel cryoprotectants or not. IRI measurements indicate that both carrageenans reduce recrystallization in sucrose solution, but that the IRI activity of κ‐carregeenan is higher than that of ι‐carrageenan. TH measurements indicate that κ‐ and ι‐carrageenans do not exhibit TH activity. TH activity measurements of antifreeze glycoprotein (AFGP) in the presence of κ‐carregeenan demonstrate that this carregeenan neither influences the TH activity of AFGP nor the shape of the ice crystals. The round ice crystal shape transformed into an angular and elongated shape in the presence of both carregeenans.


Verlagsausgabe §
DOI: 10.5445/IR/1000118228
Veröffentlicht am 27.01.2021
Originalveröffentlichung
DOI: 10.1002/ceat.201900644
Scopus
Zitationen: 6
Web of Science
Zitationen: 5
Dimensions
Zitationen: 5
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Publikationstyp Zeitschriftenaufsatz
Publikationsmonat/-jahr 06.2020
Sprache Englisch
Identifikator ISSN: 0930-7516, 1521-4125
KITopen-ID: 1000118228
Erschienen in Chemical engineering & technology
Verlag John Wiley and Sons
Band 43
Heft 6
Seiten 1040-1047
Nachgewiesen in Dimensions
Web of Science
Scopus
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