Diffusing wave spectroscopy and rheological studies of rennet-induced gelation of skim milk in the presence of pectin and κ-carrageenan
Diffusing wave spectroscopy and rheological studies of rennet-induced gelation of skim milk in the presence of pectin and κ-carrageenan
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DOI：
10.1016/j.idairyj.2009.12.011
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发表时间：
2010-05-01
影响因子：
3.1
通讯作者：
Corredig, Milena
中科院分区：
文献类型：
--
作者：
Acero-Lopez, Alexandra;Alexander, Marcela;Corredig, Milena
采用扩散波光谱和流变学方法研究了κ-卡拉胶对酪蛋白胶束稳定性及其凝乳酶诱导聚集的影响。在pH 6.7下，将低于胶凝状态的不同浓度的κ-角叉菜胶添加到脱脂乳中。在κ-卡拉胶浓度下，酪蛋白稳定性和酪蛋白胶束聚集动力学没有变化
The effect of the presence of kappa-carrageenan on casein micelle stability and their rennet-induced aggregation was studied using diffusing wave spectroscopy and rheology measurements. Different concentrations of kappa-carrageenan, below the gelation regime, were added to skim milk at pH 6.7. No changes in casein stability and on the aggregation kinetics of casein micelles were observed at kappa-carrageenan concentrations