Milk‐based Gels Made with κ‐Carrageenan

Abstract

The gel strength ofÿ k-carrageenan (0.1 to 0.4% w/w) -reconstituted skim milk (2.5 to 20% w/w milk solids) mixtures was influenced by the concentrations of milk solids,ÿ k-carrageenan and cations. Particle size measurements showed that particle interactions in diluted skim milk-k-carrageenan mixtures were dependent on the conformation of theÿk-carrageenan. Heat treatment of milk, resulting in alteration of the casein micelle, did not affect the interaction of k-carrageenan with casein in dilute solutions or the gel strength of milk-k-carrageenan mixtures.ÿk-Carrageenan must be available in the random coil form in solution, prior to cooling to its coil to helix transition temperature, for effective gelation of milk-k-carrageenan mixtures.

Influence of protein concentration on rheological properties of carrageenan gels in milk

“…2. Storage modulus G 0 increased with both carrageenan and casein concentration; this corresponds with observation by Hemar et al (2002) and Puvanenthiran et al (2002Puvanenthiran et al ( , 2003. For some different carrageenan concentrations (0.1-0.4% w/w) this dependence is quadratic.…”

“…The presence of milk solids results in a more rigid gel (Hemar, Hall, Munro, & Singh, 2002;Puvanenthiran, Goddard, & Augustin, 2002;Puvanenthiran, Goddard, McKinnon, & Augustin, 2003). Puvanenthiran et al (2002) reported that gelsetting temperature is dependent only on ion concentration (K + , Na + , Ca 2+ ) and is independent on concentration of milk proteins.…”

Investigation of particle dynamics in gels involving casein micelles: A diffusing wave spectroscopy and rheology approach

“…Unlike agar, carrageenan has high milk specificity (Towle, 1973). It interacts with the casein micelles under specific conditions of temperature, ionic strength and concentration (Hemar, Hall, Munro, & Singh, 2002;Puvanenthiran, Goddard, McKinnon, & Augustin, 2003), despite the fact that both k-carrageenan and casein micelles are negatively charged at the natural pH of milk (Snoeren et al, 1975). Increases in the diameters of casein micelles in the presence of k-carrageenan have been interpreted as being a result of the binding of the polysaccharide to the micelles (Spagnuolo, Dalgleish, Goff, & Morris, 2005), and direct evidence for the formation of micelle/polysaccharide networks has been demonstrated by electron microscopy (Martin, Goff, Smith, & Dalgleish, 2006;Spagnuolo et al, 2005).…”

Hydrocolloids as thickening and gelling agents in food: a critical review

“…However, the most important synergistic interactions of κ-carrageenan as a gelling agent is observed in milk gels where it interacts with milk proteins particularly casein (Puvanenthiran et al 2003;Shchipunov and Chesnokov 2003). Also interactions between κ-carrageenan, milk proteins and modified starch in sterilised dairy desserts have been studied, wherein modified starch imparts a large influence on the complex modulus of the gel (Verbeken et al 2006).…”

“…Carrageenan is a hydrocolloid that finds maximum application in dairy desserts like puddings, milk shakes, ice cream and chocolate milk because of its ability to form gels in milk at much lower concentrations compared to any other gelling agent (Puvanenthiran et al 2003;de Vries 2004;Verbeken et al 2004). Kappa carageenans form gels in milk at much lower concentrations because of the electrostatic interaction between positively charged region of κ-casein and negatively charged sulphate group of κ-carrageenan that results in increased milk reactivity (Snoeren et al 1975).…”