为系统考察罗望子多糖对冰晶生长的抑制效应,采用“蔗糖三明治”冰重结晶试验、Lifshitz-Slyozov-Wagner(LSW)理论模型、动态冰晶修饰试验和差示扫描量热法研究该多糖溶液的冰重结晶动力学、冰晶生长习性和量热行为。结果表明,罗望子多糖在溶液中呈浓度依赖性构象转变,该多糖具有显著的冰重结晶抑制活性,其中添加0.25%(质量分数)的多糖可以使冰晶生长速率降低近10倍。罗望子多糖具有较弱的冰晶形貌修饰活性,暗示其与冰晶表面可能具有较弱的相互作用。此外,罗望子多糖具有一定的冰点抑制活性而对融点没有显著影响。值得注意的是,当多糖浓度超过一定值时,冰重结晶抑制活性和冰点抑制活性略有降低,推测罗望子多糖基于“界面效应”抑制冰晶生长。研究结果表明罗望子多糖具有作为新型天然冷冻食品抑冰剂的潜力,也为理解天然多糖的防冻机理提供了新的思路。
The objective of this study was to investigate the influence of tamarind seed polysaccharide (TSP) on ice crystal growth. Ice recrystallization, ice growth habit, and calorimetric behavior of TSP solutions were studied by the “sucrose sandwich” assay with Lifshitz-Slyozov-Wagner (LSW) theory, dynamic ice shaping assay, and differential scanning calorimetry (DSC) analysis. TSP showed a concentration-dependent conformational change in the aqueous solution. Adding 0.25% TSP could effectively reduce the ice recrystallization rate, with a 10-fold reduction of growth rate in 30 min compared to a blank (49% sucrose). The dynamic ice shaping study showed weak ice-shaping activity of TSP, implying a weak binding with ice. DSC analysis showed that TSP significantly depressed ice nucleation temperature but had little impact on the melting point. Notably, as TSP concentration increased above threshold concentration (0.5% in IRI experiments and 1.5% in DSC experiments), the ice recrystallization inhibition (IRI) activity and the nucleation depression effect dropped. An ice-growth inhibition mechanism of TSP based on an interface-related effect was proposed. These results suggested the potential of naturally sourced TSP as a novel ice growth inhibitor in frozen food and also shed new light on understanding the antifreeze mechanism of natural polysaccharides.
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