罗望子多糖对冰重结晶、生长习性和量热行为的影响OACSTPCD

The objective of this study was to investigate the influence of tamarind seed polysaccharide(TSP)on ice crystal growth.Ice recrystallization,ice growth habit,and calorimetric behavior of TSP solutions were studied by the"sucrose sandwich"assay with Lif-shitz-Slyozov-Wagner(LSW)theory,dynamic ice shaping assay,and differential scanning calorimetry(DSC)analysis.TSP showed a concentration-dependent conformational change in the aqueous solution.Adding 0.25％TSP could effectively reduce the ice recrystalliza-tion rate,with a 10-fold reduction of growth rate in 30 min compared to a blank(49％sucrose).The dynamic ice shaping study showed weak ice-shaping activity of TSP,implying a weak binding with ice.DSC analysis showed that TSP significantly depressed ice nucleation temperature but had little impact on the melting point.Notably,as TSP concentration increased above threshold concentration(0.5％in IRI experiments and 1.5％in DSC experiments),the ice recrystallization inhibition(IRI)activity and the nucleation depression effect dropped.An ice-growth inhibition mechanism of TSP based on an interface-related effect was proposed.These results suggested the poten-tial of naturally sourced TSP as a novel ice growth inhibitor in frozen food and also shed new light on understanding the antifreeze mecha-nism of natural polysaccharides.