Effect of saccharides on glass transition temperatures of frozen and freeze dried bovine plasma protein

Freeze-Concentrated Phase and State Transition Temperatures of Mixtures of Low and High Molecular Weight Cryoprotectants

“…It is important to note that a synergistic increase of g was reported by Harnkarnsujarit et al [39] On the other hand, the optimization and selection of cryoprotectants in food formulations are a challenging task because the choice of cryoprotectants is based largely on criteria such as low cost, availability, pleasant or acceptable sensory characteristics in foods, and trial-and-error processes and experience of the food manufacturers [15,16,40]. For instance, sucrose and sorbitol concentrations of 4-8% [15,40], polydextrose concentrations of 1-10% [41,42], glucose concentrations of 5-15% [43], maltodextrin concentrations of 5-35% [36,[44][45][46], and maltodextrin-sugars concentrations of 20% (glucose, fructose, and sucrose) [47] have been used as cryoprotectant additives. In some cases, it has been reported that low levels of sugars and sorbitol impart a sweet taste to the products [40,41,43].…”

“…For instance, sucrose and sorbitol concentrations of 4-8% [15,40], polydextrose concentrations of 1-10% [41,42], glucose concentrations of 5-15% [43], maltodextrin concentrations of 5-35% [36,[44][45][46], and maltodextrin-sugars concentrations of 20% (glucose, fructose, and sucrose) [47] have been used as cryoprotectant additives. In some cases, it has been reported that low levels of sugars and sorbitol impart a sweet taste to the products [40,41,43]. On the other hand, maltodextrin and polydextrose are nonsweetening and have low viscosities at high solid contents with good solubility [34,35].…”

Calorimetric Study of Inulin as Cryo- and Lyoprotector of Bovine Plasma Proteins

“…The equation has been used among others, for systems treated as binary mixtures, determining experimentally the glass transition of the respective solid [41,42]. Instead we proposed a system considering each individual component: bovine protein concentrate, saccharide and water, with each corresponding property [43]:…”

“…This behavior can be explained considering that a suitable proportion of saccharide and protein in the mixture allows a better interaction among these components [51,52,43]. …”

“…Irreversible denaturation of bovine plasma proteins might be due to processes such as aggregation, where hydrophobic interactions occur, and exposed thiol groups can form disulfide bonds, which result in an irreversible behavior [33]. Considering the Arrhenius law and the treatment developed in reference [43], the determination of the activation energy can be achieved from the experimental data. The obtained values were: 10443 J mol -1 , for BPP without protective agent; 27216 J mol-1, 32058 J mol -1 and 42099 J mol -1 for BPP with glucose, sucrose and inulin, respectively, all of them at 10% (w/v).…”