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Efficacy of Various Carbohydrates as Cryoprotectants for Casein in Skim Milk
Author(s) -
MINSON E. I.,
FENNEMA O.,
AMUNDSON C. H.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04229.x
Subject(s) - cryoprotectant , skimmed milk , chemistry , sucrose , food science , raffinose , carbohydrate , casein , xylose , ethylene glycol , calcium , mannitol , biochemistry , chromatography , fermentation , organic chemistry , biology , cryopreservation , embryo , microbiology and biotechnology
Diafiltered skim milk of two compositions (high‐calcium, normal carbohydrate and normal‐calcium, reduced carbohydrate) was used as media for testing the efficacy of various carbohydrates and glutamic acid as cryoprotectants for casein in skim milk stored at −9°C. In both test media, 1,3‐butanediol, 1,4‐butanediol, and ethylene glycol were among the most effective cryoprotectants, and raffinose, glucose, sucrose, and xylose were among the least effective. Glutamic acid, tested in only one medium, was also highly effective. Cryoprotective efficacy was strongly related to a compound's ability to depress the freezing point and to offer many hydrogen bonding sites per molecule.