Rheological properties of κ-carrageenan and soybean glycinin mixed gels

Combination of κ-Carrageenan and Soy Protein Isolate Effects on Functional Properties of Chopped Low-Fat Pork Batters During Heat-Induced Gelation

“…The evaluation of heated mixed systems containing κ-carrageenan and soy proteins has also been widely examined from the point of view of their rheological shear properties or texture profile analysis (Zhu et al 2008). However, few studies have investigated the effects of κ-carrageenan (CAR) and soy protein isolate (SPI) on the functional properties and meat protein structures of chopped low-fat pork batters (Verbeken et al 2005;Feng and Xiong 2002;Brewer 2012).…”

Rheology and microstructure of basil seed gum and β-lactoglobulin mixed gels

“…Proteinepolysaccharide interactions have been investigated and considerable researches have been carried out in order to better understanding of these interactions (Bertrand & Turgeon, 2007;Ould Eleya, Leng, & Turgeon, 2006;Ould Eleya & Turgeon, 2000;Tolstoguzov, 1991;Zhu et al, 2008). In solution, the nature of proteinepolysaccharide interactions has a great effect on the protein's functional properties (Tolstoguzov, 1991).…”

Kappa-Carrageenan as an Attractive Green Substitute for Polyacrylamide in Enhanced Oil Recovery Applications

“…Gel formations occur because K + cations bind to the double helix (Ellis et al, 2009), which promotes helix-helix aggregation by reducing electrostatic repulsion induced by the sulfate groups between the κC molecules. This introduces an additional mechanism of crosslinking between neighboring helix chains, with the sulfate groups facing outwards (Zhu et al, 2008;Harrington et al, 2009). Most alkali metal and alkaline earth cations act in an analogous way in terms of initiating the gelling of carrageenan solutions, but kappa-type carrageenans are particularly sensitive towards K + cations.…”

“…This biopolymer has been considered to be a good and environmentally-friendly polymer matrix (Mobarak et al, 2012). Carrageenans are anionic polysaccharides from red seaweed species of the Rhodopyceae class, usually extracted by water or alkali extraction followed by alcohol precipitation (Shanmugan et al, 2005;Zhu et al, 2008). Commonly, carrageenan is used in food industries as a stabilizer in dairy products, cosmetics, gelling agents, toothpaste, pharmaceuticals, and beverages.…”