" The ice crystal growth inhibition by gelatin peptides might follow a mechanism similar to that of antifreeze proteins (AFP) and antifreeze glycoproteins (AFGP)," wrote Damodaran.
This is explained as binding between the oxygen atoms at the surface of the gelatin hydrolysate and the ice, which prevents the growth of large ice crystals in the ice cream mix.
"Further elucidation of the molecular interactions responsible for ice crystal growth inhibition by peptides from gelatin hydrolysate may lead to rationale designing of peptide cryoprotectants with greater antifreeze activity," concluded Damodaran. "
This is found from http://www.foodnavigator.com/Product-Categories/Emulsifiers-stabilisers-hydrocolloids/Edible-antifreeze-to-offer-ice-cream-advances
Which is an article about how the addition of a certain protein to ice cream stops ice crystals.
Specifically, Im trying to understand the middle paragraph of the three in the quote.
I wasn't asking what Chemistry was. I could've picked up a dictionary for that ...thanks anyway. =/
This is explained as binding between the oxygen atoms at the surface of the gelatin hydrolysate and the ice, which prevents the growth of large ice crystals in the ice cream mix.
"Further elucidation of the molecular interactions responsible for ice crystal growth inhibition by peptides from gelatin hydrolysate may lead to rationale designing of peptide cryoprotectants with greater antifreeze activity," concluded Damodaran. "
This is found from http://www.foodnavigator.com/Product-Categories/Emulsifiers-stabilisers-hydrocolloids/Edible-antifreeze-to-offer-ice-cream-advances
Which is an article about how the addition of a certain protein to ice cream stops ice crystals.
Specifically, Im trying to understand the middle paragraph of the three in the quote.
I wasn't asking what Chemistry was. I could've picked up a dictionary for that ...thanks anyway. =/