Kappa-caffageenan interactions in systems containing casein micelles and polysaccharide stabilizers
Kappa-caffageenan interactions in systems containing casein micelles and polysaccharide stabilizers
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DOI：
10.1016/j.foodhyd.2004.10.003
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发表时间：
2005-05-01
影响因子：
10.7
通讯作者：
Morris, ER
中科院分区：
文献类型：
--
作者：
Spagnuolo, PA;Dalgleish, DG;Morris, ER
When polysaccharide food gums are added to milk-based fluid systems, phase separation of casein micelles inevitably occurs, due to biopolymer incompatibility. K-Carrageenan can prevent bulk phase separation, although stabilized systems are still microscopically phase-separated. The mechanism by which K-carrageenan stabilizes casein micelles from phase separation was studied in this research. Images from field emission scanning electron microscopy suggested that K-carrageenan adhered to the casein micelle surface. Dynamic light scattering data showed casein micelle diameter increasing linearly (r(2)=0.978) as K-carrageenan concentration increased, within the concentration range of 0-0.03% (w/w) and 3.65% casein. Phase separation experiments in 13% milk solids-not-fat (3.65% casein) - 0.14% locust bean gum mixed systems with kappa-carrageenan in the coil state (60 degreesC), kappa-carrageenan in the helical state, but with helix aggregation blocked (addition of NaI), lambda-carrageenan, guar (all at 0.01-0.03%) and agarose (0.01-0.05%) were used to understand the conditions in which stabilization of phase separation occurred. Our work suggests that both kappa-carrageenan adsorption to casein micelle surfaces and kappa-carrageenan helix aggregation are required for it to be effective at preventing casein micelle macroscopic phase separation from polysaccharides. (C) 2004 Elsevier Ltd. All rights reserved.
