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ULTRASTRUCTURE OF CARRAGEENAN‐MILK SOLS AND GELS
Author(s) -
HOOD L. F.,
ALLEN J. E.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb12667.x
Subject(s) - ultrastructure , micelle , carrageenan , transmission electron microscopy , fibril , chemistry , electron microscope , thin layer , microscopy , materials science , layer (electronics) , chemical engineering , aqueous solution , composite material , biology , nanotechnology , food science , botany , biochemistry , optics , organic chemistry , physics , engineering
The interaction between kappa and lambda carrageenan, and milk was examined utilizing three transmission electron microscopy procedures: thin sectioning, frozen thin sectioning and freeze‐etching. Discrete fibrils were evident in the thin sectioned and freeze‐etched gels whereas nonfibrillar linkages existed among casein micelles in frozen thin sectioned gels. Some micelles appeared to be connected to form small regular clumps in the lambda carrageenan‐milk sols. Micelles in the kappa carrageenan‐milk gels were aggregated into large irregular clumps. The microscopy method influenced the ultrastructural properties of the sols and gels.