Sodium Caseinate and κ-Carrageenan Interactions in Acid Gels: Effect of Polysaccharide Dissolution Temperature and Sucrose Addition

Abstract

The influence of polysaccharide annealing temperature on interactions in acid-induced sodium caseinate (CAS), κ-carrageenan (CAR), and sucrose gels were studied. Gels were formed by glucone-δ-lactone (GDL) addition to mixed systems leading to a slow acidification towards the protein isoelectric point. The system properties were a result of phase separation between the biopolymers, simultaneously with gelation, resulting in a heterogeneous network with particulate structure. The results showed that gels with an increased whiteness index and water entrapped were obtained at higher caseinate concentration. Increasing caseinate and carrageenan concentration resulted in more brittle and elastic gels, whereas stress in rupture behaviour depended on the relative concentration of biopolymers. The depletion-flocculation phenomenon became evident at higher biopolymer concentration, resulting in network weakening and lower water release, although this effect was reduced with sucrose addition.

Sucrose-Induced Stabilization of Domain-II and Overall Human Serum Albumin against Chemical and Thermal Denaturation

“…For fluorescence measurement, we have used the fact that emission maximum of tryptophan depends greatly on the surrounding environment. Tryptophan as an amino acid shows emission maximum at 355 nm in phosphate buffer (pH 7.0) . Inside different proteins, the emission maximum of tryptophan is different depending on its location within the protein.…”

“…Tryptophan as an amino acid shows emission maximum at 355 nm in phosphate buffer (pH 7.0). 47 Inside different proteins, the emission maximum of tryptophan is different depending on its location within the protein.…”

Characterisation of whey protein isolate–gum tragacanth electrostatic interactions in aqueous solutions

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Mikroenkapsulasi Konsentrat Asam Lemak Tak Jenuh Dari Minyak Ikan Patin

“…Natrium kaseinat juga bersifat ekonomis jika dibandingkan dengan bahan penyalut lain. Akan tetapi bahan ini memiliki kekurangan yaitu kinerjanya terbatas pada viskositas tertentu dan memberikan efek pencoklatan pada produk (Cavallieri et al, 2011).…”