ICE-STRUCTURING PROTEINS FROM WINTER WHEAT, A NOVEL ICE CREAM INGREDIENT

摘要

The potential application of ice-stmcturing proteins (ISPs) from winter wheat in ice cream was evaluated. No significant ice-nucleation activity in unpurified acclimated winter wheat extract (AWWE) was detected (P>0.05). Ice-crystal growth was significantly reduced with the addition of more than 0.4% total solids (at 12.05% protein dry basis) of AWWE in 23% sucrose solutions frozen under static conditions and cycled with long periods of low frequency. The activity in reducing ice recrystallization was as high as 74% reduction of ice-crystal growth in some samples containing AWWE in comparison to their controls without AWWE. In ice cream containing 0.02 or 0.03% AWWE, a significant decrease of ice-crystal growth occurred in samples that were either cycled or stored at -18°C for one month (P<0.05). A remarkably smoother texture for ice creams containing ISPs after heat-shock storage was evident by sensory evaluation.