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

文献类型： 外文期刊

第一作者： Zhang, Yumeng

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

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关键词： Casein micelle; x-Carrageenan; Rennet-induced gel; Microstructure; Rheological properties

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2023 年 178 卷

页码：

收录情况： SCI

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

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