Effect of carrageenan on the formation of rennet-induced casein micelle gels

Wang, Fang; Liu, Xianting; Hu, Yanan; Luo, Jie; Lv, Xin; Guo, Huiyuan; Ren, Fazheng

doi:10.1016/j.foodhyd.2013.10.004

Cited by 24 publications

(18 citation statements)

References 48 publications

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“…It was still unclear that carrageenan affected cheese quality by increasing the moisture content or by interrupting the interactions between casein molecules. Our previous study (Wang and others ) showed that κ‐carrageenan, ι‐carrageenan, and λ‐carrageenan adsorb onto the surface of casein in different ways at low concentrations (for example, tail adsorption, flat adsorption, and ring adsorption for 0.2 g/kg κ‐carrageenan, 0.25 g/kg ι‐carrageenan, and 0.25 g/kg λ‐carrageenan, respectively), thereby inhibiting the formation of the casein network to different degrees. Further, our finding suggested that ι‐carrageenan and λ‐carrageenan can improve the quality of LFC; however, this has still not been confirmed.…”

Section: Introductionmentioning

confidence: 99%

Effect of Carrageenan on Physicochemical and Functional Properties of Low‐Fat Colby Cheese

Wang

Tong

Luo

et al. 2016

Journal of Food Science

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The effect of carrageenan (κ-carrageenan, ι-carrageenan, and λ-carrageenan) on the physiochemical and functional properties of low-fat Colby cheese during ripening was investigated. Protein, fat, and moisture contents; the soluble fractions of the total nitrogen at pH 4.6; protein and fat recovery; and the actual yield and dry matter yield (DM yield) were monitored. Hardness, springiness, and the storage modulus were also evaluated to assess the functional properties of the cheese. Moreover, the behavior of water in the samples was investigated to ascertain the underlying mechanisms. The results indicated that 0.15 g/kg κ-carrageenan had no significant effect on the actual yield and DM yield, and physiochemical and functional properties of low-fat Colby cheese. The protein content increased in the low-fat cheese and low-fat cheese containing κ-carrageenan, and the moisture in the nonfat substance (MNFS) decreased in both samples, which contributed to the harder texture. The addition of 0.3 g/kg ι-carrageenan and 0.3 g/kg λ-carrageenan improved the textural and rheological properties of low-fat cheese by 2 ways: one is increasing the content of bound and expressible moisture due to their high water absorption capacity and the other is interfering with casein crosslinking, thereby further increasing MNFS and the actual yield.

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Section: Introductionmentioning

confidence: 99%

Effect of Carrageenan on Physicochemical and Functional Properties of Low‐Fat Colby Cheese

Wang

Tong

Luo

et al. 2016

Journal of Food Science

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“…In the presence of high concentrations of ι ‐CG and λ ‐CG, other factors may overcome the effect of additional forces, leading to the weakened gels. Our previous results showed that the recombined systems containing high concentrations of ι ‐CG and λ ‐CG carried the maximum negative charges; thus the electrostatic repulsions between the rennet‐altered casein micelles were greater than those of other recombined samples, leading to the impediment of self‐association of the particles. Therefore in ι ‐CG‐H and λ ‐CG‐H the short‐range charge repulsions may be responsible for the impaired aggregation and the following gel formation.…”

Section: Discussionmentioning

confidence: 97%

“…When a sufficient amount of κ ‐casein has been hydrolyzed, the casein micelles destabilize and begin to aggregate, which is the second stage of rennet coagulation . Our previous study indicated that carrageenan ( κ ‐CG, ι ‐CG and λ ‐CG) adsorbed onto the surface of casein micelles in different ways, consequently affecting the CMP release and aggregation behavior of pure casein micelle dispersions. However, there were still some questions that needed to be solved: (1) because the actual milk system was more complex than pure casein micelle solution, the impact of carrageenan on the rennet‐induced gelation of the skim milk system was unknown; (2) although our previous study used rheology to study the effect of carrageenan on the rennet‐induced gelation, the structural changes of casein micelles during this renneting stage were still unclear; (3) the rennet‐induced gel strength decreased with the increase in carrageenan concentration, but there was a lack of further investigations to explain this phenomenon.…”

Section: Introductionmentioning

confidence: 99%

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

Fang

Zhang

Ren

2016

J. Sci. Food Agric.

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“…At neutral pH, kappa and iota carrageenans in helical conformation can stabilize milk proteins at a low concentration since the addition of carrageenan affected the formation of rennet-induced gels, mainly attributed to electrostatic interactions between kappa casein the positive patch and negative sulfate groups of carrageenans (Snoeren et al, 1976;Thaiudom and Goff, 2003;Gu et al, 2005;Corredig et al, 2011;Wang et al, 2014). Iota, kappa and lambda carrageenans adsorb onto casein micelles forming a cross-linking network below the coil-helix transition temperature (60 °C), probably due to the bridging by the helical parts of carrageenan chains (Dalgleish and Morris, 1998;Langendorff et al, 2000;Gu et al, 2005).…”

Section: Yield Moisture Fat Phase and Proteinmentioning

confidence: 99%

“…Carrageenan conformation results in differences between adsorption behaviors due to different charge densities. Both charge density (lambda>iota>kappa) and polysaccharide conformation contribute to the structure forming event (Gu et al, 2005;Wang et al, 2014). Kappa and iota are in the helix form at ambient temperature, whereas lambda is in the random coil conformation (Nilsson and Piculell, 1991;Gu et al, 2005).…”

Section: Yield Moisture Fat Phase and Proteinmentioning

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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Effect of carrageenan on the formation of rennet-induced casein micelle gels

Cited by 24 publications

References 48 publications

Effect of Carrageenan on Physicochemical and Functional Properties of Low‐Fat Colby Cheese

Effect of Carrageenan on Physicochemical and Functional Properties of Low‐Fat Colby Cheese

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

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

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