The effect of pH and carrageenan concentration on the rheological properties of whey protein gels

Gelation of whey protein isolate (WPI), WPI- kappa-carrageenan and WPI-lambda-carrageenan mixed systems has been investigated. The apparent viscosity of WPI (3 percent) solutions significantly increased after polysaccharide addition. The highest apparent viscosity was observed at pH 7 and 0.3 percen...

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Veröffentlicht in:Polish journal of food and nutrition sciences 2003, Vol.12 (4), p.39-44
Hauptverfasser: Gustaw, W, Mleko, S. (Lublin Agricultural University (Poland). Dept. Food Technology)
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Sprache:eng
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Zusammenfassung:Gelation of whey protein isolate (WPI), WPI- kappa-carrageenan and WPI-lambda-carrageenan mixed systems has been investigated. The apparent viscosity of WPI (3 percent) solutions significantly increased after polysaccharide addition. The highest apparent viscosity was observed at pH 7 and 0.3 percent kappa-carrageenan. The texture properties of WPI and WPI- polysaccharide systems have been investigated in the pH range 3-10 and kappa-carrageenan or lambda-carrageenan concentration 0.1-0.5 percent. In the absence of polysaccharide, very strong and elastic gels were obtained using 10 percent WPI at pH 7-8. In the presence of kappa-carrageenan, the highest shear stress value was observed at pH 7 and 0.3 percent polysaccharide concentration. Low kappa-carrageenan concentrations have been shown to have a major strengthening effect on WPI gels at pH 3 and 6-8. At pH range 3-4, the complexes between biopolymers could be formed, however, at pH range 5-10 the phase separation occurred
ISSN:1230-0322
2083-6007