論文ID: 24-22
The effect of adding sodium caseinate on ice recrystallization in 40 wt% sucrose solution at -10°C was investigated. A minor effect on the ice recrystallization rate constant was observed up to 2 wt% sodium caseinate. However, at higher concentrations, a decrease in the recrystallization rate was noted, indicating a suppressive effect on ice recrystallization. Differential scanning calorimetry revealed a linear decrease in the amount of freezable water with an increase in sodium caseinate concentration. Dielectric relaxation measurements at 25°C indicated an increase in the amount of free water with higher sodium caseinate concentrations, while the relaxation time of the water coupled with solutes tended to increase. It was suggested that the effect of adding sodium caseinate on ice crystal recrystallization was due to the combined result of the reduction in the amount of freezable water, the increase in free water content, and the decrease in water mobility.
