Acid hydrolysis of kappa-carrageenan as a way of gaining new substances for freezing process modification and protection from excessive recrystallisation of ice

作者：Kaminska Dworznicka Anna^*; Antczak Andrzej; Samborska Katarzyna; Lenart Andrzej

来源：International Journal of Food Science and Technology, 2015, 50(8): 1799-1806.

DOI：10.1111/ijfs.12820

• Acid hydrolysis
• freezing
• kappa-carrageenan
• recrystallisation

The effects of -carrageenan and its hydrolysates on modification of the freezing process and also on inhibition of excessive recrystallisation of ice in sucrose solutions during storage were compared. Acid hydrolysis of -carrageenan was carried out using sulphuric (H2SO4) and hydrochloric acid (HCl). Most effective in the hydrolysis process turned out to be H2SO4, which degraded -carrageenan to a molecular mass of around 3x10(6)Da, after 1.5h of hydrolysis. Addition of 0.005% of the new poligeenan (degraded carrageenan), to a sucrose solution (30%), frozen at -20 degrees C, caused a nearly 50% reduction in the phase-change stages, and consequently, the total time of freezing was shorter. Significant retardation of recrystallisation was observed for both types of poligeenan, but a stronger effect was observed for the oligosaccharides obtained after HCl hydrolysis, and after 96h of storage at -8 degrees C, the equivalent diameter of ice crystals was not greater than 11m.

• 出版日期2015-8