Effect of aging and ice-structuring proteins on the physical properties of frozen flour-water mixtures

Vassilis Kontogiorgos, H. Douglas Goff, Stefan Kasapis

Research output: Contribution to journalArticle

23 Citations (Scopus)

Abstract

The present work investigates the effect of aging and ice-structuring proteins at low levels of solids (0.1% w/w) on the physical properties of frozen flour-water mixtures (37.5% w/w moisture). Differential scanning calorimetry, nuclear magnetic resonance, dynamic oscillation on shear, creep testing and electron microscopy were employed to explore the underlying molecular aspects of dough deterioration. Starch granules are embedded in a continuous rather than a fibrous gluten network and it was found that in such a system ice recrystallization as opposed to cryo-dehydration is the mechanism responsible for alteration of the structural characteristics of the material on storage. Deterioration of the mechanical properties continued unabated for 30 days of aging with the ice-structuring proteins being unable to offer protection against recrystallization at the concentration level studied (0.1% w/w). Furthermore, storage near the melting point of ice of the flour-water sample was found to accelerate the structural losses owing to increasing water mobility at this regime.

LanguageEnglish
Pages1135-1147
Number of pages13
JournalFood Hydrocolloids
Volume22
Issue number6
Early online date20 Jun 2007
DOIs
Publication statusPublished - 1 Aug 2008
Externally publishedYes

Fingerprint

Ice
Flour
flour
physical properties
ice
Physical properties
Aging of materials
Proteins
Water
Deterioration
proteins
water
deterioration
Creep testing
Glutens
Differential Scanning Calorimetry
melting point
differential scanning calorimetry
gluten
starch granules

Cite this

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abstract = "The present work investigates the effect of aging and ice-structuring proteins at low levels of solids (0.1{\%} w/w) on the physical properties of frozen flour-water mixtures (37.5{\%} w/w moisture). Differential scanning calorimetry, nuclear magnetic resonance, dynamic oscillation on shear, creep testing and electron microscopy were employed to explore the underlying molecular aspects of dough deterioration. Starch granules are embedded in a continuous rather than a fibrous gluten network and it was found that in such a system ice recrystallization as opposed to cryo-dehydration is the mechanism responsible for alteration of the structural characteristics of the material on storage. Deterioration of the mechanical properties continued unabated for 30 days of aging with the ice-structuring proteins being unable to offer protection against recrystallization at the concentration level studied (0.1{\%} w/w). Furthermore, storage near the melting point of ice of the flour-water sample was found to accelerate the structural losses owing to increasing water mobility at this regime.",
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Effect of aging and ice-structuring proteins on the physical properties of frozen flour-water mixtures. / Kontogiorgos, Vassilis; Goff, H. Douglas; Kasapis, Stefan.

In: Food Hydrocolloids, Vol. 22, No. 6, 01.08.2008, p. 1135-1147.

Research output: Contribution to journalArticle

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