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

共 50 条

[41] Physicochemical properties and water interactions of milk protein concentrate with two different levels of undenatured whey protein
Khalesi, Mohammadreza
FitzGerald, Richard J.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2021, 629
[42] DEFORMATION CHARACTERISTICS OF HEAT-INDUCED WHEY-PROTEIN CONCENTRATE GELS UNDER COMPRESSION
DOSAKO, SI
RHA, CK
JOURNAL OF RHEOLOGY, 1981, 25 (04) : 479 - 480
[43] Rheological and textural studies of arrowroot (Maranta arundinacea) starch–sucrose–whey protein concentrate gels
Laoan Brito Oliveira Rodrigues
Cristiane Martins Veloso
Renata Cristina Ferreira Bonomo
Luciano Brito Rodrigues
Luis A. Minim
Rafael A. S. Costa
Journal of Food Science and Technology, 2018, 55 : 2974 - 2984
[44] Physicochemical properties and digestive kinetics of whey protein gels filled with potato and whey protein mixture emulsified oil droplets: effect of protein ratios
Mao, Chao
Wu, Juan
Cheng, Yu
Chen, Tian
Ren, Xiaofeng
Ma, Haile
FOOD & FUNCTION, 2021, 12 (13) : 5927 - 5939
[45] Effect of denatured whey protein concentrate and its fractions on rennet-induced milk gels
Perreault, Veronique
Morin, Pierre
Pouliot, Yves
Britten, Michel
INTERNATIONAL DAIRY JOURNAL, 2017, 64 : 48 - 55
[46] The effect of sweet tea polysaccharide on the physicochemical and structural properties of whey protein isolate gels
Liu, Mengyao
Shan, Shan
Gao, Xin
Shi, Yudong
Lu, Weihong
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2023, 240
[47] Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perception
Yamul, Diego K.
Galmarini, Mara V.
Lupano, Cecilia E.
Zamora, Maria C.
INTERNATIONAL DAIRY JOURNAL, 2013, 28 (01) : 24 - 31
[48] PROPERTIES OF CHICKEN SALT-SOLUBLE PROTEIN AND WHEY-PROTEIN CONCENTRATE GELS AS INFLUENCED BY SODIUM TRIPOLYPHOSPHATE
SMITH, DM
ROSE, AJ
POULTRY SCIENCE, 1995, 74 (01) : 169 - 175
[49] EFFECT OF WHEY PRETREATMENT ON THE PROTEIN PROFILE OF WHEY-PROTEIN CONCENTRATE
HARPER, WJ
RAMAN, RV
NEW ZEALAND JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 1979, 14 (02): : 95 - 95
[50] Study of Whey Protein Concentrate Fortification in Cookies Variety Biscuits
Parate, Vishal R.
Kawadkar, Dilip K.
Sonawane, Shriram S.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2011, 7 (02)

← 1 2 3 4 5 →