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Food Chem. 2018 Apr 25;246:164-171. doi: 10.1016/j.foodchem.2017.10.152. Epub 2017 Nov 4.

Ice cream structure modification by ice-binding proteins.

Author information

1
Department of Chemistry and Biotechnology, School of Science, Tallinn University of Technology, Ehitajate tee 5, 19086 Tallinn, Estonia; Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
2
Department of Chemistry and Biotechnology, School of Science, Tallinn University of Technology, Ehitajate tee 5, 19086 Tallinn, Estonia; Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia. Electronic address: robert.tsanev@ttu.ee.

Abstract

Ice-binding proteins (IBPs), also known as antifreeze proteins, were added to ice cream to investigate their effect on structure and texture. Ice recrystallization inhibition was assessed in the ice cream mixes using a novel accelerated microscope assay and the ice cream microstructure was studied using an ice crystal dispersion method. It was found that adding recombinantly produced fish type III IBPs at a concentration 3 mg·L-1 made ice cream hard and crystalline with improved shape preservation during melting. Ice creams made with IBPs (both from winter rye, and type III IBP) had aggregates of ice crystals that entrapped pockets of the ice cream mixture in a rigid network. Larger individual ice crystals and no entrapment in control ice creams was observed. Based on these results a model of ice crystals aggregates formation in the presence of IBPs was proposed.

KEYWORDS:

Ice cream microstructure; Ice recrystallization inhibition; Ice-binding protein (antifreeze protein)

PMID:
29291835
DOI:
10.1016/j.foodchem.2017.10.152
[Indexed for MEDLINE]

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