Gelation of Mixed Gels Containing κ-Carrageenan and Skim Milk Components |
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Authors: | A Puvanenthiran SJ Goddard MA Augustin |
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Affiliation: | Author Goddard is with Du Pont (UK) Ltd., Cambridge, UK. Authors Puvanenthiran and Augustin are with Food Science Australia, Private Bag 16, Sneydes Road, Werribee, Victoria 3030, Australia. Direct inquiries to author Augustin. |
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Abstract: | ABSTRACT: The gelation characteristics of mixed gels containing κ-carrageenan and skim milk or milk fractions (skim milk permeate or retentate) obtained by ultrafiltration were examined. Increasing the skim milk solids content of mixtures containing carrageenan increased setting temperatures and gel strength. The milk proteins contributed to gel strength but did not influence the setting temperature of mixtures. The binding of denatured whey proteins to casein micelles affected gel network formation of milk-carrageenan mixtures containing 10% milk solids. Network formation in mixed gels containing carrageenan and milk or milk fractions was initiated by the carrageenan component and dictated primarily by the ionic content of the mixtures. |
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Keywords: | κ-carrageenan milk gel casein micelle |
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