Glucose cryoprotective effect

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. 

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. ... 

The concentrated salt solution may denature the proteins (9-17, 169-177). Whereas experiments with isolated muscle protein preparations cannot exclude the effects of salts such as NaCl or KC1 (since they are required to solubilize the proteins), denaturation during frozen storage has been decreased or prevented completely when an efficient cryoprotectant such as sodium glutamate or glucose was added (66,67,82,93,145-150). Hence, the effect of salts may not be of primary importance, though they may contribute. 

The protective effect of the surfactant can be compromised by lyophilization [48], It has been found that, to prevent an increase in particle size, the lipid content of the SLN dispersion should not exceed 5%. Direct contact of lipid particles is decreased in diluted samples. Furthermore, diluted SLN dispersions will also have higher sublimation velocities and a higher specific surface area [49], The addition of cryoprotectors will be necessary to decrease SLN aggregation and to obtain a better redispersion of the dry product. Typical cryoprotective agents are sorbitol, mannose, trehalose, glucose, and polyvinylpyrrolidone. 

Initially, glucose was used as cryoprotectant however, colour problems were encountered due to the initiation of Maillard-type non-enzymic browning reactions. Sucrose was effective at the 8% level, but the resultant surimi was found to be too sweet. Currently, a combination of sucrose... 

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