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Rheological properties and microstructure of rennet-induced casein micelle/κ-carrageenan composite gels

2023; Elsevier BV; Volume: 178; Linguagem: Inglês

10.1016/j.lwt.2023.114562

1096-1127

Yumeng Zhang, Bo Song, Xiaodan Wang, Wenyuan Zhang, Huiquan Zhu, Xiaoyang Pang, Yunna Wang, Ning Xie, Shuwen Zhang, Jiaping Lv,

Polysaccharides Composition and Applications

This study aimed to investigate effects of kappa-carrageenan (κ-carrageenan) concentration and storage temperature on the rheological and texture properties of casein micelle/κ-carrageenan composite gels. The particle size, zeta potential, Fourier transform infrared spectroscopy of the mixture, and microstructure of the composite gels were measured. The movement of κ-carrageenan characteristic bond showed that the casein micelle and κ-carrageenan formed a complex with larger particle size through electrostatic adsorption. The electrostatic repulsion between molecules increased with the increase of κ-carrageenan concentration, which stabilized the mixed system. It was found that both κ-carrageenan concentration and storage conditions affected the gel's rheological properties and microstructure. As the concentration of κ-carrageenan increased, the storage modulus (G′) of the composite gels increased, the rennet coagulation time (RCT) decreased, and the water holding capacity (WHC) increased at 25 °C. Microstructure results showed that a more uniform and denser gel network structure with smaller pore sizes was formed after the addition of κ-carrageenan compared with the control. G′ and RCT were reduced and microscopic phase separation occurred after storage at 4 °C, resulting in a porous structure with large pore sizes. Thus, the addition of κ-carrageenan could enrich the diversity of food gel structure to obtain an ideal gel.