Combined effects of temperature and elasticity on phase separation in mixtures of κ-carragheenan and β-lactoglobulin aggregates

Aqueous mixtures of small aggregates of the globular whey protein (β-lactoglobulin) and the anionic polysaccharide (κ-carrageenan) were studied at neutral pH. The effect of the temperature on the phase separation was investigated by measuring the turbidity during cooling and heating. Gelation of κ-carrageenan was induced by adding small quantities of KCl. It is shown that gelation partially reverts phase separation. The dependence of phase separation on the elastic modulus was quantified. Phase separation could be rendered irreversible by ageing in the presence of calcium ions.

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