Their main application is in dairy and meat products, due to their strong binding to food proteins. Carrageenans are widely used in the food industry, for their gelling, thickening, and stabilizing properties. 3804.Carrageenans or carrageenins ( / ˌ k ær ə ˈ ɡ iː n ə n z/ KARR-ə- GHEE-nənz from Irish carraigín 'little rock') are a family of natural linear sulfated polysaccharides that are extracted from red edible seaweeds. and Piculell, L., Macromolecules, 1991, vol. ![]() Oakenfull, D., Nishinari, K., and Miyoshi, E., Hydrocolloids, Nishinari, K., Ed., Amsterdam: Elsevier, 2000, p. Snoerin, T.H.M., Both, M.P., and Schmidt, D.G., Neth. Jonsson, B., Lindman, B., Holmberg, K., and Kronberg, B., Surfactants and Polymers in Aqueous Solutions, Chichester: Wiley, 1998. Snoerin, T.H.M., Payens, T.A.J., Jeunink, J., and Both, P., Milchwissenschaft, 1975, vol. Holt, C., Proceedings of International Conference on Colloid and Surface Science, Wolfram, E., Ed., Budapest: Akademia Kiado, 1975, p. and Wake, R.G., Nature (London), 1969, vol. and Mulvihill, D.M., Food Hydrocolloids, 1994, vol. An Introduction, Cambridge: Royal Society of Chemistry, 2000. Schramm, G., A Practical Approach to Rheology and Rheometry, Karlsruhe: Haake, 1994. Press, 1999.įerry, J.D., Viscoelastic Properties of Polymers, New York: Wiley, 1980. Larson, R.G., The Structure and Rheology of Complex Fluids, New York: Oxford Univ. Langendorff, V., Cuvelier, G., Michon, C., et al., Food Hydrocolloids, 2000, vol. Piculell, L., Food Polysaccharides and Their Applications, Stephen, A.M., Ed., New York: Marcel Dekker, 1995, p. Painter, T.J., The Polysaccharides, Aspinall, G.O., Ed., New York: Academic, 1983, p. Syrbe, A., Bauer, W.J., and Klostermeyer, H., Int. and BeMiller, J.N., Eds., San Diego: Academic, 1993, p. Therkelsen, G.H., Industrial Gums: Polysaccharides and Their Derivatives, Whistler, R.L. Stanley, N.F., Food Gels, Morris, P., Ed., London: Elsevier Applied Science, 1990, p. Tolstoguzov, V.B., Iskusstvennye produkty pitaniya (Artificial Foodstuffs), Moscow: Nauka, 1978. and Paraf, A., Eds., New York: Marcel Dekker, 1997, p. 63.ĭalgleish, D.G., Food Proteins and Their Applications, Damodaran, S. and Grosch, W., Food Chemistry, Berlin: Springer-Verlag, 1999. and Jennes, R., Dairy Chemistry and Physics, New York: Wiley, 1984.īelitz, H.-D. Gorbatova, K.K., Biokhimiya moloka i molochnykh produktov (Biochemistry of Milk and Dairy Products), Moscow: Lesnaya i Pishchevaya Promyshlennost', 1984. In the case of kappa- or iota-carrageenans, network structure is additionally stabilized due to crosslinking of segments of their molecular chains by the double helices at the gaps between casein micelles. Their binding occurs due to electrostatic interactions between the sulfo groups of carrageenans and amino groups of kappa-casein. The gelation is explained by the formation of crosslinked structure where the nodes are the casein micelles connected by polysaccharide chains. This effect is observed when the degree of substitution of kappa-carrageenan was higher than 50% that indicates its prevalent role in the mixed systems. Its mixing with iota- or lambda-carrageenans made gels softer. It is shown that kappa-carrageenan formed the most stiff and brittle gels. In addition to gels of individual polysaccharides, their mixed gels were studied for the first time. ![]() ![]() A set of obtained data allowed to quantitatively characterize the mechanical properties of milk gels and compare the gel-forming properties of various carrageenans. ![]() Temperature dependences of the rheological parameters were also measured. The measurements were performed with the aid of a dynamic rheology in different regimes including determination of frequency dependences of rheological parameters, creep, and critical strain and stress at which the gelled systems are destroyed. Phase behavior and mechanical properties of gels of three ( kappa-, iota-, and lambda-) carrageenans in skim milk are thoroughly studied.
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