Mixed gels made from protein and kappa-carrageenan

被引：24

作者：

Ipsen, R

机构：

[1] Department of Food and Dairy Science, The Royal Veterinary and Agricultural University, 1871 Frederiksberg C

来源：

CARBOHYDRATE POLYMERS | 1995年 / 28卷 / 04期

关键词：

D O I：

10.1016/0144-8617(95)00097-6

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The rheological behavior of mixed gels made from soy or pea protein concentrates with the addition of kappa-carrageenan was investigated using uniaxial compression and dynamic measurements. Pea protein concentrate (PPC) exhibited greater synergy with K-carrageenan than soy protein concentrate (SPC) in relation to gel strength, gel stiffness and pH stability. A modified Takanayagi treatment of dynamic measurements indicated a shift in the continuous phase from protein to K-carrageenan at concentrations of 4-8% kappa-ccarrageenan in the total solids. This shift occurred at lower concentrations when PPC was used compared to SPC. Copyright (C) 1996 Elsevier Science Ltd.

引用

页码：337 / 339

页数：3

共 10 条

[1] STRUCTURAL-PROPERTIES OF SINGLE AND MIXED MILK SOYA PROTEIN SYSTEMS [J].