Dataset Information

Role of ice structuring proteins on freezing-thawing cycles of pasta sauces.

ABSTRACT: The freezing of the food is one of the most important technological developments for the storage of food in terms of quality and safety. The aim of this work was to study the role of an ice structuring protein (ISP) on freezing-thawing cycles of different solutions and commercial Italian pasta sauces. Ice structuring proteins were related to the modification of the structure of ice. The results showed that the freezing time of an aqueous solution containing the protein was reduced to about 20% with respect to a pure water solution. The same effect was demonstrated in sugar-containing solutions and in lipid-containing sauces. The study proved a specific role of ISP during thawing, inducing a time decrease similar to that of freezing and even more important in the case of tomato-based sauces. This work demonstrated the role of ISP in the freezing-thawing process, showing a significant reduction of processing in the freezing and thawing phase by adding the protein to pure water and different sugar-, salt- and lipid-containing solutions and commercial sauces, with considerable benefits for the food industry in terms of costs and food quality.

SUBMITTER: Calderara M

PROVIDER: S-EPMC5223256 | biostudies-literature | 2016 Dec

REPOSITORIES: biostudies-literature

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Role of ice structuring proteins on freezing-thawing cycles of pasta sauces.

Calderara Marianna M Deorsola Fabio A FA Bensaid Samir S Fino Debora D Russo Nunzio N Geobaldo Francesco F

Journal of food science and technology 20161209 12

The freezing of the food is one of the most important technological developments for the storage of food in terms of quality and safety. The aim of this work was to study the role of an ice structuring protein (ISP) on freezing-thawing cycles of different solutions and commercial Italian pasta sauces. Ice structuring proteins were related to the modification of the structure of ice. The results showed that the freezing time of an aqueous solution containing the protein was reduced to about 20% w ...[more]

PMID: 28115762

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Project description:Lucerne (Medicago sativa L.) is a major component of the crops used in dry-land farming systems in China and its management is associated with notable nitrous oxide (N2O) emissions. A high proportion of these emissions is more likely to occur during periods when the soil undergoes freezing and thawing cycles. In this study, the effects of freeze/thaw cycles on N2O emissions and related factors were investigated in lucerne grasslands. The hypothesis was tested whether increased emissions resulted from a disruption of nitrification or denitrification caused by variations in soil temperatures and water contents. Three days (3 × 24 h) were chosen, where conditions represented freezing and thawing cycles. N2O emissions were measured for a fallow control (F) and two grasslands where lucerne had been cultivated for 4 and 11 years. Soil temperature, soil water content, soil microbial biomass carbon (MBC), soil microbial biomass nitrogen (MBN), soil ammonium nitrogen (NH4 +-N), and soil nitrate nitrogen (NO3 --N) contents were measured. Moreover, the quantities of soil nitrification and denitrification microbes were assessed. Variations in N2O emissions were strongly affected by freeze/thaw cycles, and emissions of 0.0287 ± 0.0009, 0.0230 ± 0.0019, and 0.3522 ± 0.0029 mg m-2 h-1 were found for fallow, 4-year-old, and 11-year-old grasslands, respectively. Pearson correlation analyses indicated that N2O emissions were significantly correlated with the soil water content, temperature, NH4 +-N content, and the number of nitrosobacteria and denitrifying bacteria at a soil depth of 0-100 mm. The numbers of nitrosobacteria and denitrifying bacteria correlated significantly with soil temperature at this soil depth. MBN and soil NH4 +-N contents correlated significantly with soil water content at this depth. Principal component analysis highlighted the positive effects of the number of denitrifying bacteria on N2O emissions during the freeze/thaw period. Furthermore, soil temperature and the number of nitrosobacteria at the tested soil depth (0-100 mm) also played a significant role. This shows that soil freeze/thaw cycles strongly impacted both N2O emissions and the diurnal range, and the number of denitrifying bacteria was mainly influenced by soil temperature and soil NH4 +-N content. The number of denitrifying bacteria was the dominant variable affecting N2O emissions from lucerne grasslands during the assessed soil freeze/thaw period on the Loess Plateau, China.

Dataset Information

Role of ice structuring proteins on freezing-thawing cycles of pasta sauces.

Publications

Role of ice structuring proteins on freezing-thawing cycles of pasta sauces.

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