A Versatile Cryoprotection Strategy to Improve Frozen Quality of Food Gels Based on Solvent Displacement Strategy

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-09-03 DOI:10.1111/1750-3841.70534

Xinyu Shi, Ningning Peng, Xuan Wang, Shulai Liu, Yuting Ding, Xuxia Zhou, Shichen Zhu

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Abstract

In this work, a natural zwitterionic, betaine with varied dosages (4%, 6%, 8%, 10%, and 12%, w/v) was used to improve the freeze-thaw stability of frozen surimi gels. Specifically, Group 8B-S (8% betaine, w/v) increased gel strength and storage modulus of frozen surimi gels by 25.03% and 26.86% compared with the control group, respectively. Besides, the findings indicated that betaine also showed a versatile cryoprotection effect on frozen soy protein gels and agar gels, indicated by the relatively high gel strength. Differential scanning calorimetry (DSC) measurements showed that 8% betaine significantly reduced freezing point and freezable water content by 52.03% and 14.94% compared with the control group, respectively. Furthermore, the results of Raman spectroscopy and molecular dynamics simulations demonstrated that the ionic solvation effects of betaine disrupted the network, number, and lifetime of hydrogen bonds within water molecules, thereby improving ice recrystallization inhibition activity. This work establishes a theoretical framework for the creation of phosphorus-free antifreeze agents used in high-quality frozen food gels.

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基于溶剂置换策略的提高食品凝胶冷冻品质的多功能冷冻保护策略

以天然两性离子甜菜碱为研究对象，采用不同剂量（4%、6%、8%、10%、12%,w/v）对冷冻鱼糜凝胶的冻融稳定性进行了研究。其中，8B-S组（8%甜菜碱，w/v）使冷冻鱼糜凝胶的凝胶强度和储存模量分别比对照组提高了25.03%和26.86%。此外，甜菜碱对冷冻大豆蛋白凝胶和琼脂凝胶也有多方面的冷冻保护作用，表现为较高的凝胶强度。差示扫描量热法（DSC）测定表明，8%甜菜碱显著降低了凝固点和可冻水含量，分别比对照组降低了52.03%和14.94%。此外，拉曼光谱和分子动力学模拟结果表明，甜菜碱的离子溶剂化效应破坏了水分子内氢键的网络、数量和寿命，从而提高了抑制冰重结晶的活性。这项工作为高质量冷冻食品凝胶中使用的无磷防冻剂的创建建立了理论框架。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.