Inhibition of ice crystal growth in ice cream mix by gelatin hydrolysate.
The inhibition of ice crystal growth in ice cream mix by gelatin hydrolysate produced by papain action was studied. The ice crystal growth was monitored by thermal cycling between -14 and -12 degrees C at a rate of one cycle per 3 min. It is shown that the hydrolysate fraction containing peptides in the molecular weight range of about 2000-5000 Da exhibited the highest inhibitory activity on ice crystal growth in ice cream mix, whereas fractions containing peptides greater than 7000 Da did not inhibit ice crystal growth. The size distribution of gelatin peptides formed in the hydrolysate was influenced by the pH of hydrolysis. The optimum hydrolysis conditions for producing peptides with maximum ice crystal growth inhibitory activity was pH 7 at 37 degrees C for 10 min at a papain to gelatin ratio of 1:100. However, this may depend on the type and source of gelatin. The possible mechanism of ice crystal growth inhibition by peptides from gelatin is discussed. Molecular modeling of model gelatin peptides revealed that they form an oxygen triad plane at the C-terminus with oxygen-oxygen distances similar to those found in ice nuclei. Binding of this oxygen triad plane to the prism face of ice nuclei via hydrogen bonding appears to be the mechanism by which gelatin hydrolysate might be inhibiting ice crystal growth in ice cream mix.
Department of Food Science, University of Wisconsin, Madison, USA. sdamodar@wisc.edu
Srinivasan
S
Damodaran
D003460:Crystallization; D005524:Food Technology / Q000379:methods*; D005780:Gelatin / Q000737:chemistry / Q000378:metabolism; D006868:Hydrolysis; D007053:Ice; D007054:Ice Cream; D015394:Molecular Structure; D010206:Papain / Q000378:metabolism
D007053:Ice; D005780:Gelatin; D010206:Papain