کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10375996 | 880382 | 2005 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers](/preview/png/10375996.png)
چکیده انگلیسی
When polysaccharide food gums are added to milk-based fluid systems, phase separation of casein micelles inevitably occurs, due to biopolymer incompatibility. κ-Carrageenan can prevent bulk phase separation, although stabilized systems are still microscopically phase-separated. The mechanism by which κ-carrageenan stabilizes casein micelles from phase separation was studied in this research. Images from field emission scanning electron microscopy suggested that κ-carrageenan adhered to the casein micelle surface. Dynamic light scattering data showed casein micelle diameter increasing linearly (r2=0.978) as κ-carrageenan concentration increased, within the concentration range of 0-0.03% (w/w) and 3.65% casein. Phase separation experiments in 13% milk solids-not-fat (3.65% casein) â0.14% locust bean gum mixed systems with κ-carrageenan in the coil state (60 °C), κ-carrageenan in the helical state, but with helix aggregation blocked (addition of NaI), λ-carrageenan, guar (all at 0.01-0.03%) and agarose (0.01-0.05%) were used to understand the conditions in which stabilization of phase separation occurred. Our work suggests that both κ-carrageenan adsorption to casein micelle surfaces and κ-carrageenan helix aggregation are required for it to be effective at preventing casein micelle macroscopic phase separation from polysaccharides.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 19, Issue 3, May 2005, Pages 371-377
Journal: Food Hydrocolloids - Volume 19, Issue 3, May 2005, Pages 371-377
نویسندگان
P.A. Spagnuolo, D.G. Dalgleish, H.D. Goff, E.R. Morris,