| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 603946 | Food Hydrocolloids | 2014 | 7 Pages |
Abstract
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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Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Nguyen Trong Bach, Tuan Phan-Xuan, Lazhar Benyahia, Taco Nicolai,