Online citations, reference lists, and bibliographies.

κ -Carrageenan—Protein Interactions: Effect Of Proteins On Polysaccharide Gelling And Textural Properties

Rosa Baeza, Daniela Carp, Oscar E. Pérez, Ana M.R. Pilosof
Published 2002 · Chemistry
Cite This
Download PDF
Analyze on Scholarcy
Gelation and melting processes of kappa-carrageenan (κ-C) in the presence of beta-lactoglobulin (β-lg), native and denatured soy protein (NSP and DSP) isolates were investigated by dynamic rheological techniques, apparent viscosity measurements and DSC. In the presence of proteins, large increases in gelation temperatures and storage moduli of the mixed gels compared to single κ-C gel were observed. Differences between the proteins in the first steps of the gelation process were revealed by apparent viscosity measurements. Although little changes in melting temperatures were observed in the presence of proteins by dynamic rheology, the DSC analysis showed a large increase in these temperatures. Synergistic effects were also observed on textural properties and water absorption of the gels. The addition of proteins increased gel hardness, cohesiveness, gumminess, springiness and reduced syneresis. These results might be due to excluded volume effects that increased the effective concentration of the hydrocolloid and electrostatic interactions between both biopolymers in solution. The different behaviours observed with the three proteins would be related to their water absorption capacity, molecular size, flexibility and superficial charge under the experimental conditions described.

This paper is referenced by
Biomaterials from marine-origin biopolymers
Tiago H Silva (2012)
Sugar-free guava preserve: influence of additives on textural properties
Queiroz (2017)
Review on plant protein-polysaccharide complex coacervation, and the functionality and applicability of formed complexes.
Sumudu N. Warnakulasuriya (2018)
Optimization of Egg Tofu Formulations Containing Carrageenan, Gum Arabic and Corn Starch by Descriptive Sensory Analysis
Maizura Murad (2015)
Development of Corn Fiber Gum–Soybean Protein Isolate Double Network Hydrogels Through Synergistic Gelation
Wenjia Yan (2020)
Effect of Polysaccharides on the Functional Properties of Peanut Protein
Zhining Cai (2008)
A bioactive formulation based on Fragaria vesca L. vegetative parts: chemical characterisation and application in κ-carrageenan gelatin
Maria Inês Dias (2015)
Phase separation driven by aggregation can be reversed by elasticity in gelling mixtures of polysaccharides and proteins
Komla Ako (2011)
Chondrogenic potential of injectable κ-carrageenan hydrogel with encapsulated adipose stem cells for cartilage tissue-engineering applications.
Elena Geta Popa (2015)
Enzyme-assisted extraction of κ/ι-hybrid carrageenan from Mastocarpus stellatus for obtaining bioactive ingredients and their application for edible active film development.
Nuria Blanco-Pascual (2014)
Valorization of the peptidic fraction of cheese whey
Cristina M. R. Rocha (2008)
Complexation of sodium caseinate with gum tragacanth: Effect of various species and rheology of coacervates.
Sara Ghorbani Gorji (2014)
Characterization of non-linear rheological behavior of SPI-FG dispersions using LAOS tests and FT rheology.
Chong-hao Bi (2013)
Effect of high speed shear on the non-linear rheological properties of SPI/κ-carrageenan hybrid dispersion and fractal analysis
Chong-Hao Bi (2018)
The influence of galactomannans with different amount of galactose side chains on the gelation of soy proteins at neutral pH
Sónia R. Monteiro (2013)
Rheological and structural characteristics of whey protein-pectin complex coacervates
Masoomeh Raei (2018)
Physico-biochemical properties of extruded Cape Horse mackerel (Trachurus capensis)
Stephen Carmelo Barrion (2019)
Relative viscoelasticity of soy protein hydrolysate and polysaccharides mixtures at cooling conditions analyzed by response surface methodology
Karina D. Martínez (2012)
Rheological, thermal and microstructural properties of casein/κ-carrageenan mixed systems
Mengxue Tang (2019)
Thermal, microscopic, and quality properties of low-fat frankfurters and emulsions produced by addition of different hydrocolloids
Esen Eyiler Yilmaz (2017)
Oscillatory Rheological Properties of Fresh and Frozen/Thawed Mashed Potatoes as Modified by Different Cryoprotectants
M. Dolores Álvarez (2008)
Development of edible and active film coatings from marine products : desarrollo de recubrimientos activos comestibles a partir de productos del mar
Nuria Blanco Pascual (2013)
Formation of Electrostatic Complexes within Admixtures of Lentil Protein Isolates and Anionic Polysaccharides (κ-Carrageenan, De-acyl Gellan Gum and Gum Arabic)
Felix N. A. Aryee (2012)
Quality Improvement of Reduced‐Salt, Phosphate‐Free Fish Patties from Processed By‐Products of Nile Tilapia Using Textural Additives and Bioactive Rice Bran Compounds
Peerapong Wongthahan (2015)
Materials of marine origin: a review on polymers and ceramics of biomedical interest
Tiago H Silva (2012)
Rheological and structural properties of rice bran protein-flaxseed (Linum usitatissimum L.) gum complex coacervates
Elham Hasanvand (2018)
Integral Mastocarpus stellatus use for antioxidant edible film development
Nuria Blanco-Pascual (2014)
Improved thermal gelation of oat protein with the formation of controlled phase-separated networks using dextrin and carrageenan polysaccharides
Talina Vanessa Nieto Nieto (2016)
Pilot plant extraction of potato proteins and their structural and functional properties
Amanda Waglay (2019)
Development of fat-reduced sausages: Influence of binary and ternary combinations of carrageenan, inulin, and bovine plasma proteins
Yanina Baracco (2017)
Properties of a commercial κ-carrageenan food ingredient and its durable superabsorbent hydrogels.
Sharise B R Berton (2019)
Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters with Added Biopolymers
María Dolores Álvarez (2017)
See more
Semantic Scholar Logo Some data provided by SemanticScholar