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The effect of pH and carrageenan concentration on the rheological properties of whey protein gels

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Gustaw W., Micko S.

Polish Journal of Food and Nutrition Sciences

2003

tom 12/53

nr 4

Whey proteins and polysaccharides are two gelling biopolymers widely used in the food industry. Gelation of whey protein isolate (WPI), WPI-k-carrageenan and WPI-λ-carrageenan mixed systems has been investigated. The apparent viscosity of WPI (3%) solutions significantly increased after polysaccharide addition. The highest apparent viscosity was observed at pH 7 and 0.3% к-carrageenan. The texture properties of WPI and WPI- polysaccharide systems have been investigated in the pH range of 3-10 and к-carrageenan or λ-carrageenan concentration of 0.1-0.5%. In the absence of polysaccharide, very strong and elastic gels were obtained using 10% WPI at pH 7-8. In the presence of к-carrageenan, the highest shear stress value was observed at pH 7 and 0.3% polysaccharide concentration. Low к-carrageenan concentrations have been shown to have a major strengthening effect on WPI gels at pH 3 and 6-8. At pH range of 3-4, the complexes between biopolymers could be formed, however, at pH range of 5-10 the phase separation occurred.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Gustaw W.

1 Micko S.

1 2003

Wyniki wyszukiwania

The effect of pH and carrageenan concentration on the rheological properties of whey protein gels