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Acid hydrolysis of kappa‐carrageenan as a way of gaining new substances for freezing process modification and protection from excessive recrystallisation of ice
Author(s) -
KamińskaDwórznicka Anna,
Antczak Andrzej,
Samborska Katarzyna,
Lenart Andrzej
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12820
Subject(s) - hydrolysis , carrageenan , chemistry , hydrolysate , hydrochloric acid , sucrose , acid hydrolysis , chromatography , organic chemistry , food science
Summary The effects of κ‐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 κ‐carrageenan was carried out using sulphuric ( H 2 SO 4 ) and hydrochloric acid ( HC l). Most effective in the hydrolysis process turned out to be H 2 SO 4 , which degraded κ‐carrageenan to a molecular mass of around 3 × 10 6 Da, after 1.5 h of hydrolysis. Addition of 0.005% of the new poligeenan (degraded carrageenan), to a sucrose solution (30%), frozen at −20 °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 HC l hydrolysis, and after 96 h of storage at −8 °C, the equivalent diameter of ice crystals was not greater than 11 μm.