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Gelation of Mixed Gels Containing κ‐Carrageenan and Skim Milk Components
Author(s) -
Puvanenthiran A.,
Goddard S.J.,
Augustin M.A.
Publication year - 2002
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.1365-2621.2002.tb10640.x
Subject(s) - skimmed milk , carrageenan , chemistry , ultrafiltration (renal) , casein , total dissolved solids , food science , chromatography , whey protein , rheology , ionic strength , micelle , organic chemistry , materials science , aqueous solution , environmental engineering , engineering , composite material
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.