Gelation of model systems of kappa-carrageenan/starch in milk or whey protein concentrate solution
1999
Mleko, S. (North Carolina State University, Raleigh (USA). Dept. of Food Science)
The objective of this study was to investigate changes in apparent viscosity of model kappa-carrageenan/starch systems in milk or whey protein concentrate (WPC) solution. A Synergistic effect was found for starch and kappa-carrageenan, as viscosity at the temperature characteristic for one gelling agent increased, when concentration of this agent was constatnt and concentration of another agent increased. Mixture of kappa-carrageenan/starch yields better gels in milk than whey protein concentrate, which could be caused by high mineral content in investigated WPC, kappa-carrageenan/starch systems had higher viscosity in milk or WPC, which could indicate milk proteins - kappa-carrageenan - starch interactions
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