Article ID Journal Published Year Pages File Type
604392 Food Hydrocolloids 2012 7 Pages PDF
Abstract

Mixtures of ι-carrageenan (IC) and sodium caseinate (SC) were investigated and the results are compared with a similar study of mixtures of κ-carrageenan (KC) and SC. Segregative phase separation was observed at high biopolymer concentrations and the binodal was determined. At low IC concentrations, SC formed aggregates involving a very small amount of IC that were characterized with light scattering. The influence of adding SC on the gelation of IC during cooling and the shear modulus of the gels was studied in the presence of NaCl or KCl. The main conclusion of this work is that SC binds to both IC and KC, in the coil conformation as well as in the helix conformation, but that its effect on the rheology is much weaker for IC than for KC.

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Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
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