Milk-based Gels Made with κ-Carrageenan |
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Authors: | A Puvanenthiran SJ Goddard IR Mckinnon MA Augustin |
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Affiliation: | Authors Puvanenthiran and Augustin are with Food Science Australia, Private Bag 16, Sneydes Rd., Werribee, Victoria 3030, Australia. Author McKinnon is with the Chemistry Dept., Monash Univ., Clayton, Victoria, Australia. Author Goddard is with CDTLtd., Greenwich House, Madingley Rise, Madingley Rd., Cambridge CB3 0HJ, England, U.K. Direct inquiries to author Augustin (E-mail: ). |
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Abstract: | ABSTRACT: The gel strength of κ‐carrageenan (0.1 to 0.4% w/w) ‐ reconstituted skim milk (2.5 to 20% w/w milk solids) mixtures was influenced by the concentrations of milk solids, κ‐carrageenan and cations. Particle size measurements showed that particle interactions in diluted skim milk‐κ‐carrageenan mixtures were dependent on the conformation of the κ‐carrageenan. Heat treatment of milk, resulting in alteration of the casein micelle, did not affect the interaction of κ‐carrageenan with casein in dilute solutions or the gel strength of milk‐κ‐carrageenan mixtures. κ‐Carrageenan must be available in the random coil form in solution, prior to cooling to its coil to helix transition temperature, for effective gelation of milk‐κ‐carrageenan mixtures. |
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Keywords: | κ-carrageenan milk gel casein micelle |
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