Gels of carrageenan-caprine whey protein concentrate: A physicochemical study

被引：1

作者：

Ayunta, Carolina A. ^{[1
]}

Quinzio, Claudia M. ^{[1
]}

Iturriaga, Laura B. ^{[1
]}

Puppo, Maria C. ^{[2
,3
]}

机构：

[1] Univ Nacl Santiago del Estero, Fac Agron & Agroind, Santiago del Estero, Argentina

[2] Univ Nacl La Plata, Fac Ciencias Exactas, CIDCA, La Plata, Argentina

[3] Univ Nacl La Plata, Fac Ciencias Exactas, CIDCA, Calle 47 & 116, RA-1900 La Plata, Buenos Aires, Argentina

来源：

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | 2024年 / 30卷 / 02期

关键词：

Caprine whey protein concentrate; carrageenan; gels; rheology; texture; structure; HEAT-INDUCED AGGREGATION; BETA-LACTOGLOBULIN; KAPPA-CARRAGEENAN; GELATION; ISOLATE; RHEOLOGY; PH;

D O I：

10.1177/10820132221137619

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Mixed gels of carrageenan (Car) and caprine whey protein concentrate (WPCc) (pH 7) were studied and compared with those prepared with Car and commercial bovine whey protein concentrate (WPCb). Dynamic rheology studies indicate that gels with WPCc were weaker (lower G ') than those made with WPCb. However, textural parameters such as, hardness, springiness and cohesiveness were similar in both type of gels. The addition of CaCl2 incremented the elastic modulus (G '), hardness and adhesiveness of gels. The samples with caprine whey showed higher water holding capacity than samples with bovine whey. Confocal laser scanning microscope images of the gels, showed very different aspects according to the type of WPC used: WPCc-Car gels exhibited aggregates of proteins that interrupt the carrageenan network, while WPCb-Car gels showed a homogeneous appearance with proteins distributed throughout all the matrix.

引用

页码：117 / 127

页数：11

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