期刊
FOOD HYDROCOLLOIDS
卷 149, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2023.109579
关键词
Polysaccharide; Ice recrystallization retardation; Ice cream; Molecular dynamics simulation; Ice-binding
This study demonstrates the potential of tamarind seed polysaccharide and its depolymerized fraction in retarding ice recrystallization in ice cream. Molecular dynamics simulations also reveal their activity in retarding ice growth.
Food hydrocolloids, such as naturally sourced polysaccharide stabilizers, are becoming potential candidates for retarding ice recrystallization in frozen desserts. Tamarind seed polysaccharide (TSP) and its depolymerized fraction (DTSP) possessed ice recrystallization retardation (IRR) activity by a splat cooling assay. This study is a follow-up work aiming to investigate their application effects to retard ice recrystallization in ice cream mixes (ICMs) and delve into the ice-binding behavior at the ice/water interface. Native TSP worked for or against IRR in the ICMs depending on the concentration, while DTSP possessed an increased IRR effect under the addition of higher concentration (3.0%). Compared to TSP, adding DTSP caused less of an increase in the viscosity of the ICMs. Molecular dynamics was used to simulate ice growth in the presence of TSP (oligomer) and showed that the TSP possessed activity for retarding ice growth along the prismatic planes. During the propagation of ice crystals, the TSP was bound onto the ice and caused evident structural defects of ice layers. The findings of this study proved that TSP and DTSP have a promising application to retard ice recrystallization in ice cream and shed new light on understanding the mechanism of natural polysaccharides to retard ice growth.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据