Modification of the structural and rheological properties of β-lactoglobulin/κ-carrageenan mixed gels induced by high pressure processing

被引：25

作者：

Li, Xiaoying ^{[1
]}

He, Xiaoye ^{[1
]}

Mao, Like ^{[1
]}

Gao, Yanxiang ^{[1
]}

Yuan, Fang ^{[1
]}

机构：

[1] China Agr Univ, Coll Food Sci & Nutr Engn, Key Lab Funct Dairy, Minist Educ, Beijing 100083, Peoples R China

来源：

JOURNAL OF FOOD ENGINEERING | 2020年 / 274卷

基金：

中国国家自然科学基金; 国家重点研发计划;

关键词：

beta-lactoglobulin; kappa-carrageenan; Mixed gels; High pressure processing; Gel properties; THERMAL GELLING PROPERTIES; KAPPA-CARRAGEENAN; PROTEIN GEL; POLYSACCHARIDES; HYDROGELS; GELATION; PH;

D O I：

10.1016/j.jfoodeng.2019.109851

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

High pressure processing (HPP) is an emerging non-thermal processing technology and a preparation method to induce protein-polysaccharide mixed gels, which can encapsulate and delivery thermosensitive bioactive compounds. This study investigated the properties of p-lactoglobulin (beta-Lg)/kappa-carrageenan (kappa-car) mixed gels induced by HPP (0.1-600 MPa for 30 min, 25 degrees C) with different ratios of beta-Lg to kappa-car at pH 3.0, 5.0 and 7.0. The results showed that the pressure required to form beta-Lg/kappa-car mixed gels was at least 400 MPa when the beta-Lg/kappa-car mass ratio increased to 14:1 at all tested pH values. The water holding capacity and textural properties increased with the increase of pressure levels. The hydrophobic interaction was dominant in the mixed gels induced by HPP at all pH values, and the network structure was more compact and smoother with higher pressure.

引用

页数：10

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