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Effect of κ‐carrageenan/milk protein interaction on rheology and microstructure in dairy emulsion systems with different milk protein types and κ‐carrageenan concentrations
Author(s) -
Seo ChanWon,
Yoo Byoungseung
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15038
Subject(s) - creaming , rheology , emulsion , chemistry , globules of fat , food science , carrageenan , flocculation , whey protein isolate , milk fat , whey protein , chromatography , biochemistry , materials science , organic chemistry , composite material , linseed oil
We investigated the effect of κ‐carrageenan (κ‐CG) addition and supplementation with Na‐CN, WPI, and MPI on the rheological properties, microstructure, fat globule size distribution, and stability of low‐fat cream (LFC) emulsions containing 19% milk fat. Rheological parameter ( η a,10 , K , and G ′) values of LFCs increased with κ‐CG addition. At 0.1% κ‐CG concentration, MPI‐stabilized LFC had higher G ′ value (64.8 Pa) than those of WPI‐stabilized LFC (51.3 Pa) and Na‐CN‐stabilized LFC (34.8 Pa), indicating the strong interaction between MPI and κ‐CG. Cryo‐SEM images showed the protein layers on milk fat globule membrane in dairy emulsions and revealed that κ‐CG led to depletion‐flocculation of milk fat globules and promoted clustering of globules. The creaming index values of LFCs with 0.10% κ‐CG were lower than those of LFCs with 0.05% κ‐CG. Thus, high κ‐CG concentrations can contribute to the physical stability in dairy emulsions stabilized by milk proteins. Practical applications Milk proteins are widely used as emulsifiers, and κ‐carrageenan (κ‐CG) is added to dairy emulsion products to improve their physical properties and stability. Therefore, in this study, the effect of κ‐CG addition on physical properties and stability of low‐fat creams (LFCs) supplemented with different milk protein types (Na‐CN, WPI, and MPI) was investigated. The strong synergistic interaction between proteins and κ‐CG was observed in MPI‐stabilized LFCs when compared to Na‐CN‐ and WPI‐stabilized LFCs. We found that the presence of κ‐CG in MPI‐stabilized LFCs improved the stability of LFCs by inhibiting the phase separation due to the high viscosity of the continuous phase. These findings suggest that dairy cream‐based food products with desirable physical properties can be realized through κ‐CG addition to LFC emulsions with milk proteins such as ice cream mix, coffee creamer, and light cream.