Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10375996 | Food Hydrocolloids | 2005 | 7 Pages |
Abstract
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.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
P.A. Spagnuolo, D.G. Dalgleish, H.D. Goff, E.R. Morris,