Effect of carrageenan addition on the rennet-induced gelation of skim milk

Journal of the Science of Food and Agriculture
Fang WangFazheng Ren

Abstract

Carrageenan (CG) (κ-CG, ι-CG and λ-CG) was added to skim milk and the rennet-induced aggregation was studied. Caseinomacropeptide (CMP) release, diffusing wave spectroscopy (DWS) and rheology were used to follow the structural dynamics of casein micelles during gelation. The influence of carrageenan on the nature of protein interactions in the gels was investigated using a combination of ultracentrifugation and specific dissociating agents. For the recombined samples containing κ-CG and low concentrations of ι-CG and λ-CG, the CMP release was slowed down; however, the development of DWS and rheological parameters was similar to that of the control sample, and the increase in the incorporation of proteins through calcium bridges and hydrophobic interactions may be the most likely contributors. For the recombined samples containing high concentrations of ι-CG and λ-CG, other factors may impede the gel formation process. High concentrations of ι-CG and λ-CG strongly interfered with the rennet-induced aggregation, interrupted the interaction of caseins and therefore may contribute to good quality of low-fat cheese. © 2016 Society of Chemical Industry.

References

Jan 1, 1976·Analytical Biochemistry·A Bensadoun, D Weinstein
Dec 16, 1998·Critical Reviews in Food Science and Nutrition·C SchmittJ Hardy
May 27, 2004·Journal of Agricultural and Food Chemistry·Fanny WeinbreckCornelis G De Kruif
Oct 7, 2004·Colloids and Surfaces. B, Biointerfaces·Marcela Alexander, Douglas G Dalgleish
Feb 3, 2007·Journal of Colloid and Interface Science·S SandraDouglas G Dalgleish
Nov 22, 2008·Colloids and Surfaces. B, Biointerfaces·Zafir GaygadzhievMarcela Alexander

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Citations

Dec 16, 2016·Journal of the Science of Food and Agriculture·Fang WangFazheng Ren
Jun 3, 2021·Journal of Functional Biomaterials·Maria Chiara CristianoMassimo Fresta

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