Characteristics of Phase Behavior Transformation of Milk Protein-Polysaccharide Multicomponent Systems with κ-Carrageenan

Abstract

To meet the needs of consumers desiring for weight-loss food, investigation on phase characteristics of milk protein-konjac glucomannan multicomponent systems with κ-carrageenan was carried out to simulate healthy ice cream product. Methods of rheology, light scattering and microscopy were used to examine the mechanism underlying the transformation of phase behavior. Addition of κ-carrageenan (0%) evidently showed extensive phase separation that casein micelles concentrated into an irregular discrete phase. A high degree of emulsification of spherical micelle droplets occurring in the continuous serum phase prevented bulk phase separation when the κ-carrageenan concentration increased (0.025%, 0.05%). The analysis of rheological characteristics revealed that multicomponent systems with higher κ-carrageenan concentration were more viscous and showed higher thixotropy behavior due to intense interactions between κ-carrageenan and casein micelles. Frequency independence of G and G was also greatly enhanced as concentration of κ-carrageenan increased. Moreover, differences of size distribution evidenced the structure formation of systems in presence of κ-carrageenan. The joint effects of κ-carrageenan helix aggregation and the interaction between casein micelles and κ-carrageenan were contributed to phase behavior transformation.