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KMID : 1024620120320050627
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Food Science of Animal Resources
2012 Volume.32 No. 5 p.627 ~ p.634
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Effect of Whey Protein Isolate on Ice Recrystallization Characteristics in Whey Protein Isolate/κ-Carrageenan Matrix
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Chun Ji-Yeon
Kim Ji-Min
Min Sang-Gi
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Abstract
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This study was carried out to investigate the physical and thermal properties of Κ-carrageenan (Κ-car) gel added whey protein isolate (WPI) as a cryoprotectant. The concentration of Κ-carrageenan was fixed at 0.2 wt%. The mean ice crystal size of the WPI/Κ-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/Κ-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/Κ-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/Κ-car matrix at pH 3 and 5 showed relatively large size and round ice crystals. The ice recrystallization characteristics and cryprotective effect of Κ-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 Κ-carrageenan affected ice recrystallization.
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KEYWORD
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cryoprotectant, ice recrystallization, Κ-carrageenan, whey protein isolate
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