Effects of ice structuring Proteins on freeze-thaw stability of cornand wheat starch gels

Cereal Chemistry

Volumn 87, Issue 5, 2010, Pages 497-503

  Li, Lingling ^a   Kim, Yangsoo ^a   Huang, Weining ^a   Jia, Chunli ^a   Xu, Baocai ^b  

^a JIANGNAN UNIVERSITY   (China)

^b China Yuren Food Group   (China)

Author keywords

[No Author keywords available]

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FREEZING; GELS; ICE; PROTEINS; SCANNING ELECTRON MICROSCOPY; STARCH; THAWING; X RAY DIFFRACTION;

CORN STARCH; FREEZE-THAW CYCLES; FREEZE-THAW STABILITY; GELATINIZED STARCH; ICE-STRUCTURING PROTEINS; STARCH GELS; SYNAERESIS; WHEAT STARCH; X RAY SCANNING; X- RAY DIFFRACTIONS;

HARDNESS;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 77957551202     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-01-10-0013     Document Type: Article

References (39)

1. AACC International.2010. Approved Methods of Analysis, 11th Ed.Methods 44-15A, 08-01, and 46-11A. Available online only. AACC International: St. Paul, MN
2. Arunyanart, T., and Charoenrein, S. 2008. Effect of sucrose on the freezethaw stability of rice starch gels: Correlation with microstructure and freezable water. Carbohydr. Polym. 7:514-518.
3. Autio, K., and Sinda, E. 1992. Frozen doughs: Rheological changes and yeast viability. Cereal Chem. 69:409-413.
4. Baker, L. A., and Rayas-Duarte, P. 1998. Freeze-thaw stability of amaranth starch and the effects of salt and sugars. Cereal Chem. 75:301-307.
5. Bot, A. 2003. Differential scanning calorimetric study on the effects of frozen storage on gluten and dough. Cereal Chem. 80:366-370.
6. DeVries, A. L. 1986. Antifreeze glycopeptides and peptides: Interactions with ice and water. Method Enzymol. 127:293-302.
7. DeVries, A. L., Komatsu, S. K., and Feeney, R. E. 1970. Chemical and physical properties of freezing point-depressing glycoproteins from Antarctic fishes. J. Biol. Chem. 245:2901-2908.
8. Ferrero, C., Martino, M. N., and Zaritzky, N. E. 1994. Corn starchxanthan gum interaction and its effect on the stability during storage offrozen gelatinized suspensions. Starch/Stärke 46:300-308.
9. Griffith, K. V., and Ewart, K. V. 1995. Antifreeze proteins and their potential use in frozen foods. Biotechnology Adv. 13:373-402.
10. Jeong, H. Y., and Lim, S. T. 2003. Crystallinity and pasting properties of freeze-thawed high amylose maize starch. Starch/Stärke 55:511-517.
11. Karim, A. A., Norziah, M. H., and Seow, C. C. 2000. Methods for the study of starch retrogradation. Food Chem. 71:9-36.
12. Karim, A. A., Oo, P. S., and Seow, C. C. 2007. Pulsed NMR measurements of freeze/thaw-induced retrogradation of corn and wheat starch gels:Correlation with rheological measurements. Food Hydrocolloid.21:1041-1045.
13. Knutson C. A., and Grove M. J. 1994. Rapid method for estimation of amylose in maize starches. Cereal Chem. 71:469-471.
14. Kontogiorgos, V., and Goff, H. D. 2006. Calorimetric and microstructural investigation of frozen hydrated gluten. Food Biophys. 1:202-215.
15. Kontogiorgos, V., and Goff, H. D. 2007. Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networks.Biomacromolecules 8:1293-1299.
16. Kontogiorgos, V., Regand, A., Yada, R. Y., and Goff, H. D. 2007. Isolation and characterization of ice structuring proteins from cold-acclimated winter wheat grass extract for recrystallization inhibition in frozen foods. J. Food Biochem. 31:139-160.
17. Kontogiorgos, V., Goff, H. D., and Kasapis, S. 2008. Effect of aging and ice-structuring proteins on physical properties of frozen flour-water mixtures. Food Hydrocolloid 22:1135-1147.
18. Lee, M. H., Back, M. H., Cha, D. S., Park, H. J., and Tim, S. T. 2002. Freeze-thaw stabilization of sweet potato starch gel by polysaccharide gums. Food Hydrocolloid 16:345-352.
19. Leon, A., Duran, E., and Benedito de Barber, C. 1997. A new approach to study starch changes occurring in the dough-baking process and during bread storage. Z. Lebensm. Unters. Forsch 204:116-120.
20. Lille, M., and Autio, K. 2007. Microstructure of high-pressure vs.atmospheric frozen starch gels. Innov. Food Sci. Emerg. Technol. 8:117-126.
21. Miles, M. J., Morris, V. J., Orford, P. D., and Ring, S. G. 1985. The roles of amylose and amylopectin in the gelation and retrogradation of starch. Carbohydr. Res. 135:271-281.
22. Muadklay, J., and Charoenrein, S. 2008. Effects of hydrocolloids and freezing rates on freeze-thaw stability of tapioca starch gels. Food Hydrocolloid 22:1268-1272.
23. Payne, S. R., Sandford, D., Harris, A., and Young, O. A. 1994. The effects of antifreeze proteins on chilled and frozen meat. Meat Sci. 37:429-438.
24. Pikus, S. 2005. Small-angle X-ray scattering (SAXS) studies of thestructure of starch and starch products. Fibres Text. East. Eur. 13:82-86.
25. Pongsawatmanit, R., Temsiripong, T., Ikeda, S., and Nishinari, K. 2006. Influence of tamarind seed xyloglucan on rheological properties andthermal stability of tapioca starch. J. Food Eng. 77:41-50.
26. Primo-Martina, C., van Nieuwenhuijzena, N. H., Hamer, R. J., and van Vliet, T. 2007. Crystallinity changes in wheat starch during the breadmaking process: Starch crystallinity in the bread crust. J. Cereal Sci.45:219-226.
27. Rahman, M. S. 1999. Food preservation by freezing. Pages 259-284 in:Handbook of Food Preservation. M. S. Rahman, ed. Marcel Dekker:New York.
28. Ratnayake, W. S., and Jackson, D. S. 2007. A new insight into the gelatinization process of native starches. Carbohyd. Polym. 67:511-529.
29. Regand, A., and Goff, H. D. 2003. Structure and ice recrystallization in frozen stabilized ice cream model systems. Food Hydrocolloid 17:95-102.
30. Regand, A., and Goff, H. D. 2005. Freezing and ice recrystallization properties of sucrose solutions containing ice structuring proteins form cold-acclimated winter wheat extract. J. Food Sci. 70:E552-E556.
31. Ribotta, P. D., Leon, A. E., and Anon, M. C. 2003. Effect of freezing and frozen storage on the gelatinization and retrogradation of amylopectin in dough baked in a differential scanning calorimeter. Food Res. Int.36:357-363.
32. Sasaki, T., Yasui, T., and Matsuki, J. 2000. Effect of amylose content on gelatinization, retrogradation and pasting properties of starches from waxy and nonwaxy wheat and their F1 seeds. Cereal Chem. 77:58-63.
33. SAC. 1995. Approved Methods of Standardization Administration of the Peoples Republic of China, GB50093-85, GB50094-85, GB50095-85, GB/T14608-93, GB/T14607-93, and GB/T 15683-21995 The Administration:Beijing.
34. Takahashi, S., and Seib, P. A. 1988. Paste and gel properties of prime corn and wheat starches with and without native lipids. Cereal Chem.65:474-483.
35. Takeiti, C., Fakhouri, F., Ormenese, R., Steel, C., and Collares, F. 2007.Freeze-thaw stability of gels prepared from starches of nonconventional sources. Starch/Stärke 59:156-160.
36. Yuan, R. C., and Thompson, D. B. 1998. Freeze-thaw stability of three waxy maize starch pastes measured by centrifugation and calorimetry.Cereal Chem. 75:571-573.
37. Wang, L., Yin, Z., Wu, J., Sun, Z., and Xie, B. 2008. A study on freezethaw characteristics and microstructure of Chinese water chestnut starch gels. J. Food Eng. 88:186-192.
38. Zeleznak, K. J., and Hoseney, R. C. 1986. Role of water in the retrogradation of wheat starch gels and bread crumb. Cereal Chem. 63:407-411.
39. Zhang, C., Zhang, H., Wang, L., and Guo, X. 2008. Effect of carrot(Daucus carota) antifreeze proteins on texture properties of frozen doughand volatile compounds of crumb. LWT 41:1029-1036.