Casein micelle/iota carrageenan interactions in milk: influence of temperature

Langendorff, V.; Cuvelier, Gérard; Launay, B.; Michon, Camille; Parker, Alan; Kruif, C. G. de

doi:10.1016/s0268-005x(98)00087-3

Cited by 94 publications

(78 citation statements)

References 11 publications

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“…The increase in G* within the temperature range of 55-45 °C probably corresponds to the transition of K-carrageenan from coil (disordered) to helix (ordered) state (Langendorff et al, 1999). This transition is a necessary condition for the production of a stable three-dimensional gel (Nickerson, Paulson, & Hallett, 2004).…”

Section: Gel Formation During the Cooling Period Of Processed Cheesementioning

confidence: 97%

“…This transition is a necessary condition for the production of a stable three-dimensional gel (Nickerson, Paulson, & Hallett, 2004). The transition temperature of carrageenans depends on many factors, such as the ionic environment, type and concentration of carrageenans (Langendorff et al, 1999;Nickerson et al, 2004). The transition of K-carrageenan from disordered to ordered state and subsequent gelation of helical structures probably took place during the cooling process of the melt with 1.0% Kcarrageenan in the presence of emulsifying salts (Fig.…”

Section: Gel Formation During the Cooling Period Of Processed Cheesementioning

confidence: 99%

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Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production

Černíková

Buňka

Pospiech

et al. 2010

International Dairy Journal

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A B S T R A C TDifferent hydrocolloids were examined as possible replacements for traditional phosphate-and citrate-based emulsifying salts in processed cheese production. The following hydrocolloids (at concentrations in the final product of <1.0%, w/w) were chosen: modified starch (with bound sodium octenyl succinate), low methoxyl pectin (alone or combined with lecithin), locust bean gum, K-carrageenan and L-carra-geenan. The products were assessed by sensory analysis, microscopic image analysis and dynamic oscillatory rheometry. Modified starch, locust bean gum and low methoxyl pectin could not be recommended as replacements for traditional emulsifying salts. Model processed cheeses without traditional emulsifying salts of 40% (w/w) dry matter and 55% (w/w) fat-in-dry matter containing 1.0% (w/w) iccarrageenan or i-carrageenan were found to be homogeneous, however the products were hard with fracturable texture.

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Section: Gel Formation During the Cooling Period Of Processed Cheesementioning

confidence: 97%

Section: Gel Formation During the Cooling Period Of Processed Cheesementioning

confidence: 99%

Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production

Černíková

Buňka

Pospiech

et al. 2010

International Dairy Journal

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“…O decréscimo da solubilidade em função do tratamento térmico ocorre devido ao efeito da temperatura nas bandas não covalentes (pontes de hidrogênio, eletrostáticas e hidrofóbicas) envolvidas na estabilização das estruturas secundárias e terciárias da proteína, fazendo com que os grupos hidrofóbicos interajam e reduzam a associação com a água. O desdobramento destas estruturas favorece a interação entre os grupos hidrofóbicos, que levam à agregação, através da coagulação e precipitação, reduzindo a interação proteína-água [15,19,21,27].…”

Section: -Caracterização Funcionalunclassified

Caracterização da fração protéica da cianobactéria Aphanothece Microscopica Nägeli cultivada no efluente da parboilização do arroz

Jacob‐Lopes

Zepka

Queiroz

et al. 2006

Ciênc. Tecnol. Aliment.

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RESUMOO objetivo do presente trabalho foi avaliar a fração protéica da cianobactéria Aphanothece microscopica Nägeli cultivada no efluente da parboilização do arroz quando submetida a diferentes condições de secagem. A produção da biomassa foi realizada a partir da água residuária do processo de parboilização do arroz em bioreatores de coluna de bolhas. A biomassa foi separada do efluente por centrifugação e desidratada em secador descontínuo de bandejas nas condições de 40, 50 e 60ºC e espessuras de bandejas de 5 e 7 mm. O comportamento eletroforético das proteínas da biomassa foi analisado por eletroforese em gel de poliacrilamamida na presença de dodecil sulfato de sódio (SDS-PAGE) e apresentou bandas com peso molecular de 15 kDa a 62,5 kDa. O perfil aminoacídico mostrou teores superiores aos recomendados pelo padrão FAO, com exceção dos aminoácidos lisina e dos sulfurados (MET+CYS). A caracterização funcional, expressa em termos de solubilidade e capacidade emulsificante, demonstrou a influência da condição de secagem na funcionalidade protéica da biomassa. Palavras chave: cianobactéria, Aphanothece microscopica Nägeli, proteína, aminoácidos. SUMMARYPROTEIN CHARACTERISATION OF THE Aphanothece microscopica Nägeli CYANOBACTERIUM CULTIVATED IN PARBOILED RICE EFFLUENT. The objective of the present work was to evaluate the protein fraction of Aphanothece microscopica Nägeli cyanobacteria cultivated in the parboiled rice effluent, submitted to different drying conditions. The production of the biomass was done by using wastewater from the process of rice parboiling in a bubble column bioreactor. The biomass was separated from the effluent by centrifugation and dehydrated in a tray dryer at 40, 50 and 60 o C and thicknesses of 5 and 7 mm. The eletroforetic profile of proteins of the biomass was analysed by SDS-PAGE and presented bands with molecular weight between 62.5-15kDa. The amino acid profile was higher than the concentrations recommended by standard FAO, with the exception of the amino acids (LYS) and the sulphurated (MET+CYS). The functional properties characterisation in terms of protein solubility and emulsification capacity demonstrated the influence of the drying condition in the protein functionality of the biomass.

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“…The incorporation of polysaccharides to a protein solution improves the stability of oil droplets against creaming ( Uruakpa and Arnfield, 2005). Polysaccharides such as carrageenans are widely employed in the dairy industry due to their specific reactivity with casein micelles (Drohan et al 1997, Langendorff et al, 1999. The incorporation of carrageenans in soybean oil/soy protein isolate emulsion, could, on one hand, results in a more stable emulsion during and after cheese processing, given that a synergistic effect between soy protein isolate and carrageenans had been reported (Molina Ortiz et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Carrageenan type effect on soybean oil/soy protein isolate emulsion employed as fat replacer in panela-type cheese

Rojas-Nery¹,

Vera²,

Meza-Márquez³

et al. 2015

Grasas y Aceites

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SUMMARY:In order to modify the fatty acid profile of panela-type cheese (a Mexican fresh cheese), emulsified soybean oil with soy protein isolate and different carrageenan (iota, kappa or lambda) was employed as fat replacer. The replacement of milk fat in panela-type cheese resulted in higher cheese yield values and moisture content, besides a concomitant lower fat phase and higher protein content, due to a soy protein isolate in emulsified soybean oil. Fat replacement resulted in a harder but less cohesive, spring and resilient texture, where differences in texture could be attributed to the specific carrageenan-casein interactions within the rennet coagulated cheese matrix. The FTIR analysis showed that the milk fat replacement changed the fatty acid profile, also in function of the type of carrageenan employed. Lambda carrageenan containing emulsions improved moisture retention and maintained the textural properties of panela-type cheese. KEYWORDS: Carrageenan; Emulsified soybean oil; Fat replacement; Fourier Transform Infra-Red Spectroscopy;Panela-type cheese; Textural profile analysis RESUMEN: Efecto del tipo de carragenina en emulsiones de aceite de soja/aislado de proteína de soja utilizadas como sustituto de grasa en quesos tipo panela. Para modificar el perfil de ácidos grasos de los quesos tipo panela (queso fresco popular en México), se utilizó aceite de soja emulsionado con aislado de proteína de soja y diferentes carrageninas (iota, kappa o lambda) como sustituto de la grasa. Reemplazar la grasa de la leche en el queso tipo panela resultó en mayor rendimiento quesero y mayor contenido de humedad, además de una concomitante menor fase grasa y mayor contenido de proteína, debido al aislado de proteína de soja en el aceite de soja emulsionado. La sustitución de la grasa dio como resultado una textura más dura, pero menos cohesiva, elástica y resiliente, donde estas diferencias podrían ser atribuidas a la interacción especifica entre carrageninas-caseinas en la matriz coagulada del queso. El análisis de FTIR muestra que reemplazar la grasa de la leche cambia el perfil de ácidos grasos, también en función del tipo de carragenina empleado. Las emulsiones con lambda carrageninas mejoraron la retención de humedad y mantuvieron las propiedades de textura del queso tipo panela.

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Casein micelle/iota carrageenan interactions in milk: influence of temperature

Cited by 94 publications

References 11 publications

Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production

Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production

Caracterização da fração protéica da cianobactéria Aphanothece Microscopica Nägeli cultivada no efluente da parboilização do arroz

Carrageenan type effect on soybean oil/soy protein isolate emulsion employed as fat replacer in panela-type cheese

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