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Interactions in Protein/Polysaccharide/Calcium Gels
Author(s) -
BERNAL V.M.,
SMAJDA C.H.,
SMITH J.L.,
STANLEY D.W.
Publication year - 1987
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.1365-2621.1987.tb14023.x
Subject(s) - pectin , chemistry , polysaccharide , myofibril , carrageenan , whey protein , calcium , whey protein isolate , sodium , chromatography , food science , chemical engineering , biochemistry , organic chemistry , engineering
Protein‐polysaccharide‐calcium gels were prepared using combinations of crude myofibrillar protein, whey protein concentrate, sodium alginate, methylcellulose, low methoxyl pectin, carrageenan and CaCl. The nature of the interactions taking place in the gels and the effect of freezing or heating on viscosities and water losses were investigated. In most cases the stability of the gels was increased by freezing and lowered by heating. Myofibrillar protein with added whey protein concentrate formed stronger gels with the polysaccharide gums than did the myofibrillar protein extract alone. With the exception of methylcellulose gels, electrostatic interactions seemed to be the main forces involved in the formation and stability of the gels.