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
收藏
页码：117 / 127
页数：11
相关论文
共 50 条
  • [31] CREEP AND LARGE-AMPLITUDE OSCILLATORY SHEAR BEHAVIOR OF WHEY PROTEIN ISOLATE/κ-CARRAGEENAN GELS
    Melito, Helen S.
    Daubert, Christopher R.
    Foegeding, E. A.
    APPLIED RHEOLOGY, 2012, 22 (06) : 296 - 309
  • [32] WHEY PROTEIN CONCENTRATE FOAMS
    DEVILBISS, ED
    HOLSINGER, VH
    POSATI, LP
    PALLANSCH, MJ
    FOOD TECHNOLOGY, 1974, 28 (03) : 40 - +
  • [33] WHEY CONCENTRATE PROVIDES PROTEIN
    不详
    AMERICAN DAIRY REVIEW, 1971, 33 (02): : 18 - +
  • [34] Interactions of κ-carrageenan with whey proteins in gels formed at different pH
    Mleko, S
    Li-Chan, ECY
    Pikus, S
    FOOD RESEARCH INTERNATIONAL, 1997, 30 (06) : 427 - 433
  • [35] Comparing physicochemical properties related to thermal stability of caprine and bovine milk protein concentrate dispersions
    Zhang, Jie
    Hu, Jianqiang
    Xie, Yunqi
    Li, Xue
    Tao, Xiumei
    Wang, Zixuan
    Regenstein, Joe M.
    Liu, Xiaoming
    Liu, Dasong
    Zhou, Peng
    FOOD BIOSCIENCE, 2024, 58
  • [36] Physicochemical characterisation of caprine acid whey from cheese dairies
    Masle, I
    Bonnin, V
    Raynal-Ljutovac, K
    9TH MEETING ON RUMINANT RESEARCH, 2002, : 377 - 377
  • [37] Characterization of physicochemical and functional behavior of enzymatically modified spray dried whey protein concentrate
    Jayaprakasha, HM
    Yoon, YC
    MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2005, 60 (03): : 305 - 309
  • [38] Influence of calcium fortification on physicochemical properties of whey protein concentrate solutions enriched in α-lactalbumin
    Barone, Giovanni
    Moloney, Cian
    O'Regan, Jonathan
    Kelly, Alan L.
    O'Mahony, James A.
    FOOD CHEMISTRY, 2020, 317
  • [39] The coexistence of carboxymethylcellulose and transglutaminase modified the physicochemical properties and structure of whey protein concentrate films
    Cong, Xiao
    Lin, Xudong
    Li, Siyi
    Wu, Xiaomeng
    Mu, Guangqing
    Jiang, Shujuan
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2023, 58 (05): : 2540 - 2549
  • [40] Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke
    Soazo, M.
    Perez, L. M.
    Piccirilli, G. N.
    Delorenzi, N. J.
    Verdini, R. A.
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2016, 72 : 285 - 291
12345