Evaluation of functional properties and freeze-thaw stability of Chinese quince (Chaenomeles sinensis) seed gum

Abstract

Hydrophilic natural gums have gained increasing attention as food cryoprotectants due to their special functional properties. In this study, the functional properties of Chinese quince seed gum (CQSG), i.e., rheological, textural, emulsifying and foaming properties, were characterized. Effects of gum concentration (0.50–3.00% in w/v) and freezing temperature (−18 °C and −34 °C) were investigated. During freeze–thaw process, there was insignificant change in the flow behavior of the CQSG solution, presumably due either to the random distribution or to the flexibility of the gum molecular chains. After freeze–thaw treatment, the textural properties were stable at low gum concentrations, and the cohesiveness and springiness were relatively stable at high gum concentrations. The hardness and gumminess were enhanced after being frozen at −34 °C and then thawed. The CQSG solutions at all concentrations exhibited enhanced emulsifying and foaming capacities after freeze–thaw treatment, and their stabilities were improved significantly. These results suggest that Chinese quince seed gum can be used as a cryoprotectant in frozen foods.

Keywords

• Hydrocolloid
• Rheology
• Texture
• Emulsifying
• Foaming
• Frozen food