Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networks.
The present investigation constitutes an attempt to rationalize the effect of aging and ice structuring proteins (ISPs) on the network morphology of frozen hydrated gluten. In doing so, it employs differential scanning calorimetry, time-domain NMR, dynamic oscillation on shear, creep testing, and electron microscopy. Experimentation and first principles modeling allows identification and description of the processes of ice formation and recrystallization in molecular terms. It is demonstrated that in the absence of a readily discernible glass transition temperature in gluten-ice composites, the approach of considering the melting point and aging at constant or fluctuating temperature conditions in the vicinity of this point can provide a valid index of functional quality. A theoretical framework supporting the concept of capillary confined frozen water in the gluten matrix was advanced, and it was found that ISPs were effective in controlling recrystallization both within these confines and within ice in the bulk.
Kontogiorgos
Vassilis
V
Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G2W1.
Goff
H Douglas
HD
Kasapis
Stefan
S
D021301:Antifreeze Proteins / Q000737:chemistry*; D005983:Glutens / Q000737:chemistry*; D007053:Ice; D046911:Macromolecular Substances / Q000737:chemistry; D010316:Particle Size; D013696:Temperature; D013997:Time Factors; D014867:Water / Q000737:chemistry
D021301:Antifreeze Proteins; D007053:Ice; D046911:Macromolecular Substances; D014867:Water; D005983:Glutens