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

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 β-lactoglobulin (β-Lg)/κ-carrageenan (κ-car) mixed gels induced by HPP (0.1–600 MPa for 30 min, 25 °C) with different ratios of β-Lg to κ-car at pH 3.0, 5.0 and 7.0. The results showed that the pressure required to form β-Lg/κ-car mixed gels was at least 400 MPa when the β-Lg/κ-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. •It can form mixed gels by HPP directly at β-Lg: κ-car≥8: 1 (P = 600 MPa for 30 min).•HPP can improve gel strength, WHC and textural properties of β-Lg/κ-car mixed gels.•The hydrophobic interaction was dominant in the mixed gels.•The network structure was more compact and smoother with higher pressure.