Abstract
Gelation of 40% LDL solution with 1-10% NaCl was inhibited during frozen storage at higher than the eutectic temperature of sodium chloride (-21.13°C). Frozen storage of LDL solutions with more than 4% NaCl at lower than the eutectic temperature induced the gelation, whereas gelation was inhibited by addition of 1% and 2% NaCl even at lower than the eutectic temperature. Differential scanning calorimetry analyses revealed that when NaCl acts as an inhibitor of gelation, it increased the unfrozen water in the LDL solutions through formation of LDL-water-NaCl complex where the water is not frozen even below -55°C; and when it acts as an accelerator of gelation, it promoted removal of water from the complex. It was concluded that he key factor for the gelation is not salt concentration in unfrozen phase but dehydration to less than the critical moisture of LDL
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References
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© 1994 Springer Science+Business Media New York
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Wakamatsu, T. (1994). Gelation of Low Density Lipoprotein (LDL)from Hen Egg Yolk During Freezing and Thawing. In: Nishinari, K., Doi, E. (eds) Food Hydrocolloids. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2486-1_43
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DOI: https://doi.org/10.1007/978-1-4615-2486-1_43
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