The interaction of casein micelles with κ-parrageenan studied by diffusing wave spectroscopy

被引：17

作者：

Alexander, Marcela ^{[1
]}

Dalgleish, Douglas G. ^{[1
]}

机构：

[1] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada

来源：

FOOD HYDROCOLLOIDS | 2007年 / 21卷 / 01期

基金：

加拿大自然科学与工程研究理事会;

关键词：

casein micelles; kappa-carrageenan; protem-polysaccharide interactions; gelation;

D O I：

10.1016/j.foodhyd.2006.03.003

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

The light-scattering properties of mixtures of skim milk and K-carrageenan in the concentration range 0-0.1% w/v have been studied in detail. The use of diffusing wave spectroscopy (DWS) permitted the study of undiluted mixtures of skim milk and polysaccharide. The results appear to show that the movement of the casein micelles in the mixtures at 25 degrees C depends on the formation of carrageenan/casein gels, but that within the gels, the casein micelles themselves have considerable mobility. Different methods of mixing milk and carrageenan did not affect the overall conclusions, although the errors of measurement depended on the methods of mixing. Heat treatment of the milk to denature the whey proteins appeared to have no effect on the interactions of the particles and polysaccharides. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：128 / 136

页数：9

共 31 条

[1]

Application of transmission diffusing wave spectroscopy to the study of gelation of milk by acidification and rennet [J].

Alexander, M ;

Dalgleish, DG .

COLLOIDS AND SURFACES B-BIOINTERFACES, 2004, 38 (1-2) :83-90

[2]

Micellar-casein-κ-carrageenan mixtures.: I.: Phase separation and ultrastructure [J].

Bourriot, S ;

Garnier, C ;

Doublier, JL .

CARBOHYDRATE POLYMERS, 1999, 40 (02) :145-157

[3]

Viscoelastic properties for kappa- and iota-carrageenan in aqueous NaI from the liquid-like to the solid-like behaviour [J].

Chronakis, IS ;

Doublier, JL ;

Piculell, L .

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2000, 28 (01) :1-14

[4]

Interactions between carrageenans and casein micelles: electrophoretic and hydrodynamic properties of the particles [J].

Dalgleish, Douglas G. ;

Morris, Edwin R. .

FOOD HYDROCOLLOIDS, 1988, 2 (04) :311-320

[5]

de Kruif C.G., 2003, ADV DAIRY CHEM, V1, P233, DOI DOI 10.1007/978-1-4419-8602-3_

[6]

de Vries J, 2002, ROY SOC CH, P201

[7]

Milk protein-carrageenan interactions [J].

Drohan, DD ;

Tziboula, A ;

McNulty, D ;

Horne, DS .

FOOD HYDROCOLLOIDS, 1997, 11 (01) :101-107

[8]

EFFECT OF VARIOUS GUMS ON SKIMMILK AND PURIFIED MILK PROTEINS [J].

GRINDROD, J ;

NICKERSON, TA .

JOURNAL OF DAIRY SCIENCE, 1968, 51 (06) :834-+

[9]

Formation of soluble and micelle-bound protein aggregates in heated milk [J].

Guyomarc'h, F ;

Law, AJR ;

Dalgleish, DG .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (16) :4652-4660

[10]

Determination of early stages of rennet-induced aggregation of casein micelles by diffusing wave spectroscopy and rheological measurements [J].

Hemar, Y ;

Singh, H ;

Horne, DS .

CURRENT APPLIED PHYSICS, 2004, 4 (2-4) :362-365

← 1 2 3 4 →