Gels of carrageenan-caprine whey protein concentrate: A physicochemical study

• Carolina A. Ayunta ^[1] ; Claudia M. Quinzio ^[1] ; Laura Iturriaga ^[1] ; Maria Cecilia Puppo
  1. [1] Facultad de Agronomía y Agroindustrias-Universidad Nacional de Santiago del Estero, Santiago del Estero, Argentina
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 30, Nº 2, 2024, págs. 117-127
• Idioma: inglés
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• Resumen

  • Mixed gels of carrageenan (Car) and caprine whey protein concentrate (WPCc) (pH 7) were studied and compared with those prepared with Car and commercial bovine whey protein concentrate (WPCb). Dynamic rheology studies indicate that gels with WPCc were weaker (lower G′) than those made with WPCb. However, textural parameters such as, hardness, springiness and cohesiveness were similar in both type of gels. The addition of CaCl2 incremented the elastic modulus (G′), hardness and adhesiveness of gels. The samples with caprine whey showed higher water holding capacity than samples with bovine whey. Confocal laser scanning microscope images of the gels, showed very different aspects according to the type of WPC used: WPCc-Car gels exhibited aggregates of proteins that interrupt the carrageenan network, while WPCb-Car gels showed a homogeneous appearance with proteins distributed throughout all the matrix.