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Abstract:

Gelation and melting processes of kappa-carrageenan (κ-C) in the presence of beta-lactoglobulin (β-lg), native and denatured soy protein (NSP and DSP) isolates were investigated by dynamic rheological techniques, apparent viscosity measurements and DSC. In the presence of proteins, large increases in gelation temperatures and storage moduli of the mixed gels compared to single κ-C gel were observed. Differences between the proteins in the first steps of the gelation process were revealed by apparent viscosity measurements. Although little changes in melting temperatures were observed in the presence of proteins by dynamic rheology, the DSC analysis showed a large increase in these temperatures. Synergistic effects were also observed on textural properties and water absorption of the gels. The addition of proteins increased gel hardness, cohesiveness, gumminess, springiness and reduced syneresis. These results might be due to excluded volume effects that increased the effective concentration of the hydrocolloid and electrostatic interactions between both biopolymers in solution. The different behaviours observed with the three proteins would be related to their water absorption capacity, molecular size, flexibility and superficial charge under the experimental conditions described. © 2002 Published by Elsevier Science Ltd.

Registro:

Documento: Artículo
Título:κ-carrageenan - Protein interactions: Effect of proteins on polysaccharide gelling and textural properties
Autor:Baeza, R.I.; Carp, D.J.; Pérez, O.E.; Pilosof, A.M.R.
Filiación:Universidad de Buenos Aires, Departamento de Industrias, Ciudad Universitaria (1428), Buenos Aires, Argentina
Palabras clave:Gelation; Melting; Soy protein; β-lactoglobulin; κ-carrageenan; Glycine max
Año:2002
Volumen:35
Número:8
Página de inicio:741
Página de fin:747
DOI: http://dx.doi.org/10.1006/fstl.2002.0938
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.
ISSN:00236438
CODEN:LBWTA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v35_n8_p741_Baeza

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Citas:

---------- APA ----------
Baeza, R.I., Carp, D.J., Pérez, O.E. & Pilosof, A.M.R. (2002) . κ-carrageenan - Protein interactions: Effect of proteins on polysaccharide gelling and textural properties. LWT - Food Science and Technology, 35(8), 741-747.
http://dx.doi.org/10.1006/fstl.2002.0938
---------- CHICAGO ----------
Baeza, R.I., Carp, D.J., Pérez, O.E., Pilosof, A.M.R. "κ-carrageenan - Protein interactions: Effect of proteins on polysaccharide gelling and textural properties" . LWT - Food Science and Technology 35, no. 8 (2002) : 741-747.
http://dx.doi.org/10.1006/fstl.2002.0938
---------- MLA ----------
Baeza, R.I., Carp, D.J., Pérez, O.E., Pilosof, A.M.R. "κ-carrageenan - Protein interactions: Effect of proteins on polysaccharide gelling and textural properties" . LWT - Food Science and Technology, vol. 35, no. 8, 2002, pp. 741-747.
http://dx.doi.org/10.1006/fstl.2002.0938
---------- VANCOUVER ----------
Baeza, R.I., Carp, D.J., Pérez, O.E., Pilosof, A.M.R. κ-carrageenan - Protein interactions: Effect of proteins on polysaccharide gelling and textural properties. LWT - Food Sci. Technol. 2002;35(8):741-747.
http://dx.doi.org/10.1006/fstl.2002.0938