Production and rheological properties of whey protein-polysaccharide mixed (composites) gels

Formation and rheological properties of mixed protein-polysaccharide gels (composites) was studied. The composites consisted of whey proteins gelling separately, which were surrounded by polysaccharide gel. The polysaccharide gels were obtained from kappa-carrageenan and kappa-carrageenan-galactomannan (guar gum and locust bean gum) mixtures. The texture of gets obtained was examined by their compression and bending test. The composite gels obtained from 14% WPI solution and the 1.5% mixture of kappa-carrageenan with locust bean guru in a 1:1 ratio exhibited a higher shear stress value at fracture in comparison to WPI gels, but they were less resistant to fracture in the bending test. The texture of gels was highly influenced by pH.