کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
605200 880337 2011 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Gel formation of mixtures of κ-carrageenan and sodium caseinate
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
Gel formation of mixtures of κ-carrageenan and sodium caseinate
چکیده انگلیسی

Gelation of sodium κ-carrageenan (KC) in the presence of sodium caseinate (SC) was investigated by oscillating shear rheology. The effect of adding NaCl and KCl was investigated. Temperature ramps showed that SC had no influence on the critical gelation temperature, but increased the melting temperature when that of the pure gels was less than about 30 °C. The presence of SC also increased the gel strength of weak KC gels. Light scattering and confocal laser scanning microscopy showed that the proteins associated with the KC network. The rheology of the gels indicated that the mixed gels contained bonds involving both SC and KC in addition to pure KC bonds. At relatively high SC content the former type of bonds dominated.

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ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 25, Issue 4, June 2011, Pages 750–757
نویسندگان
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