Effect of heating and carrageenan type on physico-chemical properties of WPI solutions
Waldemar Gustaw
Stanisław Mleko
Paweł Glibowski
Piotr Janas
Abstract
Kappa and iota carrageenans were used to obtain whey protein isolate (WPI) – carragennan mixed gels and their texture, microstructure and surface hydrophobocity was studied. The texture properties of WPI (3%) and WPI-carrageenan in the pH range 3–8 and k-, i-carrageenan concentration of 0.1–0.5% were studied. WPI at a concentration of 3% did not form gel however, after addition of carragennan, gels were obtained in pH range of 5–8. Synergistic interactions between unheated WPI and kappa carrageenan (0.5%) were also observed.
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