کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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4564565 | 1330941 | 2009 | 8 صفحه PDF | دانلود رایگان |
In this study, the gel strength and visible microstructure of fat containing β-lactoglobulin–κ-carrageenan gels were investigated using puncture testing and confocal scanning laser microscopy, respectively. The gel strength was closely linked to the visible microstructure of the whey protein network as stained with Rhodamine B. Covalent labelling of κ-carrageenan with FITC prior to gel formation enabled localisation of the hydrocolloid phase, but caused a significant drop in the gel strength. This effect coincided with the observed reduction of the κ-carrageenan intrinsic viscosity, which was found to be a result of the labelling process. The use of a novel dye, V03-01136, for the staining of fat allowed for the specific and concurrent visualisation of the protein, hydrocolloid and fat phases under the conditions applied in the study.
Journal: LWT - Food Science and Technology - Volume 42, Issue 2, March 2009, Pages 646–653