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Digitale Medien

Highly Concentrated Branched Oligosaccharides as Cryoprotectant for Surimi (1999)

Auh, J. H. ; Lee, H. G. ; Kim, J. W. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 64 (1999), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Freeze-thawing studies at different concentrations, using an actomyosin solution (extracted from Alaska pollock), revealed that an 8% (w/v) solution of oligosaccharides mixture (HBOS) was most effective in cryoprotection. During frozen storage (-18°C), HBOS showed cryoprotective effects similar to sucrose and a sucrose+sorbitol mixture (1:1). Surimi gel prepared with HBOS showed higher hardness and more dense microstructure than others, although water holding capacity was slightly lower than the gel with sucrose+sorbitol. HBOS containing gel showed lower whiteness than sucrose but no difference with sucrose+sorbitol. HBOS appeared to have good potential as a non-sweet cryoprotectant of fish protein.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15055.x

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Digitale Medien

Cryoprotection of protein by highly concentrated branched oligosaccharides (2003)

Auh, J. H. ; Kim, Y. R. ; Cornillon, P. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

International journal of food science & technology 38 (2003), S. 0

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ISSN: 1365-2621

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Cryoprotection of protein by highly concentrated branched oligosaccharides (HBOS) was investigated by using a model solution containing bovine serum albumin (BSA). The glass transition temperature of the BSA solution with HBOS, determined by modulated differential scanning calorimetry, was −16.1 °C, which is higher than that of sucrose at either 4 or 8% concentration by weight (−27.2 °C). Also, changes in the unfrozen water fraction and their mobilities, determined by nuclear magnetic resonance, were used as indices of protein stabilization. The results revealed that the amount of unfrozen water increased whereas the mobility was decreased by addition of HBOS. Thus we propose that the cryoprotection effect can occur by preserving the protein in a rigid structure formed by the water and the cryoprotectant HBOS.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1046/j.1365-2621.2003.00694.x

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