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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

2020; Wiley; Volume: 45; Issue: 1 Linguagem: Inglês

10.1111/jfpp.15038

1745-4549

Chan Won Seo, Byoungseung Yoo,

Polysaccharides Composition and Applications

Journal of Food Processing and PreservationVolume 45, Issue 1 e15038 ORIGINAL ARTICLE Effect of κ-carrageenan/milk protein interaction on rheology and microstructure in dairy emulsion systems with different milk protein types and κ-carrageenan concentrations Chan-Won Seo, Chan-Won Seo Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Korea Contribution: ​Investigation, Methodology, Writing - original draftSearch for more papers by this authorByoungseung Yoo, Corresponding Author Byoungseung Yoo bsyoo@dongguk.edu orcid.org/0000-0002-7071-1372 Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Korea Correspondence Byoungseung Yoo, Department of Food Science and Biotechnology, Dongguk University-Seoul, 32 Dongguk-ro, Ilsandong-gu, Goyang, Gyeonggi 10326, Korea. Email: bsyoo@dongguk.edu Contribution: Conceptualization, Supervision, Writing - review & editingSearch for more papers by this author Chan-Won Seo, Chan-Won Seo Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Korea Contribution: ​Investigation, Methodology, Writing - original draftSearch for more papers by this authorByoungseung Yoo, Corresponding Author Byoungseung Yoo bsyoo@dongguk.edu orcid.org/0000-0002-7071-1372 Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Korea Correspondence Byoungseung Yoo, Department of Food Science and Biotechnology, Dongguk University-Seoul, 32 Dongguk-ro, Ilsandong-gu, Goyang, Gyeonggi 10326, Korea. Email: bsyoo@dongguk.edu Contribution: Conceptualization, Supervision, Writing - review & editingSearch for more papers by this author First published: 26 October 2020 https://doi.org/10.1111/jfpp.15038Citations: 1Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract 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 (ηa,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. CONFLICT OF INTEREST The authors have declared no conflicts of interest for this article. Citing Literature Volume45, Issue1January 2021e15038 RelatedInformation