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.
SUN Xianbao
,
SONG Hong
,
WANG Jiangmei
,
WU Yan
,
ZHOU Wei
. Effects of tamarind (Tamarindus indica L.) seed polysaccharide on ice recrystallization, growth habit, and calorimetric behavior[J]. Food and Fermentation Industries, 2024
, 50(1)
: 120
-126
.
DOI: 10.13995/j.cnki.11-1802/ts.034142
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