Wpływ ogrzewania i typu dodanego karagenu na właściwości fizykochemiczne roztworów WPI
oleh: Waldemar Gustaw, Stanisław Mleko, Paweł Glibowski, Piotr Janas
| Format: | Article |
|---|---|
| Diterbitkan: | University of Life Sciences in Lublin - Publishing House 2004-03-01 |
Deskripsi
Kappa and iota carrageenans were used to obtain whey protein isolate (WPI) – carragennan mixed gels and their texture, microstructure and surface hydrophobocity was studied. The texture properties of WPI (3%) and WPI-carrageenan in the pH range 3–8 and k-, i-carrageenan concentration of 0.1–0.5% were studied. WPI at a concentration of 3% did not form gel however, after addition of carragennan, gels were obtained in pH range of 5–8. Synergistic interactions between unheated WPI and kappa carrageenan (0.5%) were also observed.