Heat induced aggregation and gelation of β-lactoglobulin in the presence of κ-carrageenan

被引：64

作者：

Capron, I ^{[1
]}

Nicolai, T ^{[1
]}

Durand, D ^{[1
]}

机构：

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

来源：

FOOD HYDROCOLLOIDS | 1999年 / 13卷 / 01期

关键词：

D O I：

10.1016/S0268-005X(98)00056-3

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effect of addition of kappa-carrageenan on heat induced aggregation of beta-lactoglobulin is investigated. The gel time of beta-lactoglobulin at pH 7 and 0.1 M salt is strongly reduced if kappa-carrageenan is added. The structure of the aggregates was studied using scattering techniques and is shown not to be modified by the presence of kappa-carrageenan. The kinetics of the early stage of the aggregation is unaffected by kappa-carrageenan, but the larger scale aggregation leading to gel formation is accelerated if kappa-carrageenan is present. (C) 1998 Elsevier Science Ltd. All rights reserved.

引用

页码：1 / 5

页数：5

共 11 条

[1] The effect of temperature and ionic strength on the dimerisation of beta-lactoglobulin [J].