Cryoprotectant effects

Chiralt, A., Martinez-Navarrete, N., Martinez-Monzo, J., Talens, P., Morata, G., Ayala, A., and Fito, P. 2001b. Changes in mechanical properties throughout osmotic processes Cryoprotectant effect. J. Food Engineer. 49, 129-135. 

Sych, J., Lacroix, C., Adambounou, L. T., Castaigne, F. (1990). Cryoprotective effect of lactitol, palatinit and polydextrose on cod surimi proteins during frozen storage. J. Food Sci, 55, 356-360. 

Inactivation of enzymes during frozen storage was prevented by addition of 0.2 M sodium glutamate, 0.2 M (NH SO, or 0.1% egg albumin a synergistic cryoprotective effect was illustrated between sodium glutamate and albumin (122). 

The cryoprotective effects of sodium glutamate have been shown for carp myosin, its subunits, and actin as presented above. It should be noted that sodium glutamate exists primarily... 

The mechanisms of denaturation during frozen storage and of the cryoprotective effects have been discussed and a hypothetical model has been presented. 

T. Tanaka, T. Takeda, and R. Miyajama, Cryoprotective effect of saccharides on denaturation of catalase during freeze-drying. Chem. Pharm. Bull. 59.-1091-1094 (1991). 

The inhibition of the crystallization of water and active substances by povidone has been investigated in a number of publications with respect to the freeze-drying of histological specimens. This cryoprotective effect therefore plays a greater role in biotechnology than in the manufacture of drugs (see also Section 2.4.5.3). 

Cryoprotective Compounds. Cryoprotective effects of sugars, polyalcohols, and compounds of other families have been known since the 1940s. Many works on those effects have been reported in the fields of freezing preservation of blood, microorganisms, etc., but this review will deal with only the works on fish muscle proteins. 

Organic Compounds. Sucrose, glucose, other sugars, and sorbitol have cryoprotective effects on frozen mince of Alaska pollack (60,118) and carp actomyosin (117,119,120). Furthermore, ethylene glycol, glycerol (121,122), and citrate (123) have cryoprotective effects on the proteins in muscles of Alaska pollack and cod. 

In the authors laboratory, an in vitro test was devised to evaluate the cryoprotective effect of any compound on fish protein. The test system consisted of carp actomyosin either in solution (in 0.6M KC1) or in suspension (in 0.05M KC1). By means of this system about 150 compounds were screened, out of which about 30 compounds were found to be markedly effective and another 20 compounds were found to be moderately effective. Among the former group, monosodium glutamate (MSG) was particularly outstanding. Additives were used at a concentration of 0.1-0.2M in the final mixture and the pH was adjusted to 7 before freezing (51,52,116,117,119,124,125,126). Similar studies have been done by other workers (60,127). 

MSG is also an effective cryoprotective agent for myosin, HMM, LMM, and actin that have been isolated from carp muscle (63,64). Collectively, these results suggest that the cryoprotective effect of MSG extends to each constituent protein and each subunit of the myofibrils. 

Sucrose and sorbitol are commonly used in frozen surimi processing. However, sucrose imparts a sweet taste to surimi products, which is undesirable to the consumer (Sych et al., 1990 Auh et al., 1999 Sultanbawa and Li-Chan, 2001). Thus, the use of other cryoprotectants to reduce sweetness but exhibit the equivalent cryoprotective effect is required. Auh et al. (1999) used highly concentrated branched oligosaccharide mixture (HBOS) as cryoprotectant in fish protein. An addition of HBOS resulted in the remainder Ca -ATPase activity of actomyosin extracted from Alaska pollock after freeze-thawing the best stabilization effect of HBOS was observed at a concentration of 8%. Sych et al. (1990) studied the cryoprotective effects of lactitol dehydrate, polydextrose, and palitinit at 8% (w/w) in cod surimi in comparison with an industrial control (sucrose/sorbitol, 1 1). The... 

Sultanbawa, Y. and Li-Chan, E.C.Y. 1998. Cryoprotective effects of sugar and polyol blends in ling cod surimi during frozen storage. Food Research International 31 87-98. 

Zhou, A., Benjakul, S., Pan, K., Gong, J., and Fin, X. 2006. Cryoprotective effects of trehalose and sodium lactate on tilapia (Sarotherodon nilotica) surimi during frozen storage. Food Chemistry 96 96-103. 

Ozaki K, Hayashi M. Cryoprotective effects of cycloinulohexaose on freezing and freeze-drying of liposomes. Chem Pharm Bull 1996 44 2116-20. 

Konjac glucoman-nan Fish products Cryoprotective effect — 38... 

Four chiral cryptands, derived form D-glucose, D-galactose, D-mannose, and L-tartaric add, have been prepared by short reaction sequences by application of a new, high pressure method. The cryoprotective effect of mannitol, sorbitol, glucose, maltoologosaccharides, and dextran on the denaturation of catalase during freeze-drying has been attributed to the replacement of lost water of hydration by monomolecular saccharide layers. ... 

The cryoprotective effects of glucose, mannitol, glucitol, dextran and malto-oligosaccharides on the denaturation of catalase on freeze-drying has been found to be due to binding of a monomolecular layer of saccharide replacing water of hydration. ... 

A review of the possible quantitative detection of mannitol by chelation with transition metal ions is mentioned in Chapter 17, the conformation of alditols in aqueous and non-aqueous solution is reported in Chapter 21, the cryoprotective effect of mannitol and D-glucitol on the denaturation of the enzyme catalase during the freeze drying process is covered in Chapter 2, the separation of alditols by ion exchange chromatography is mentioned in Chapter 23 and the isolation from two new Streptomyces strains of some secondary metabolites of L-rhodanose is covered in... 

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