Effect of addition of κ-carrageenan on the mechanical and structural properties of β-lactoglobulin gels

被引：37

作者：

Capron, I ^{[1
]}

Nicolai, T

Smith, C

机构：

[1] Univ Maine, CNRS, UMR, F-72085 Le Mans 9, France

[2] Unilever Res, Sharnbrook MK44 1LQ, Beds, England

来源：

CARBOHYDRATE POLYMERS | 1999年 / 40卷 / 03期

关键词：

kappa-carrageenan; beta-lactoglobulin; gel point;

D O I：

10.1016/S0144-8617(99)00058-2

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effect of the addition of a polysaccharide, kappa-carrageenan (KCG), on the properties of heat induced gels of a globular protein, beta-lactoglobulin (BLG), was studied at pH 7 and 0.1 M NaCl The shear modulus was measured as a function of heating time. At a given heating time and BLG concentration, the shear modulus has a maximum as a function of the KCG concentration. The initial increase can be attributed to the increase of the kinetics of the aggregation of BLG induced by KCG. The subsequent decrease can be attributed to the effect of micro phase separation. Macroscopic phase separation is not observed, but can be easily induced by centrifugation. Transmission electron microscopy of gels with and without the addition of KCG demonstrates the increased micro phase separation induced by KCG. (C) 1999 Published by Elsevier Science Ltd. All rights reserved.

引用

页码：233 / 238

页数：6

共 13 条

[1] Experimental evidence for a two-step process in the aggregation of beta-lactoglobulin at pH 7 [J].