Year-end Sale % OFF 
Abstract
The effect of the addition of a polysaccharide, κ-carrageenan (KCG), on the properties of heat induced gels of a globular protein, β-lactoglobulin (BLG), was studied at pH 7 and 0.1M NaCl The shear modulus was measured as a function of heating time. At a given heating time and BLG concentration, the shear modulus has a maximum as a function of the KCG concentration. The initial increase can be attributed to the increase of the kinetics of the aggregation of BLG induced by KCG. The subsequent decrease can be attributed to the effect of micro phase separation. Macroscopic phase separation is not observed, but can be easily induced by centrifugation. Transmission electron microscopy of gels with and without the addition of KCG demonstrates the increased micro phase separation induced by KCG.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
