Abstract
Abstract In this study, the gel strength and visible microstructure of fat containing β-lactoglobulin–κ-carrageenan gels were investigated using puncture testing and confocal scanning laser microscopy, respectively. The gel strength was closely linked to the visible microstructure of the whey protein network as stained with Rhodamine B. Covalent labelling of κ-carrageenan with FITC prior to gel formation enabled localisation of the hydrocolloid phase, but caused a significant drop in the gel strength. This effect coincided with the observed reduction of the κ-carrageenan intrinsic viscosity, which was found to be a result of the labelling process. The use of a novel dye, V03-01136, for the staining of fat allowed for the specific and concurrent visualisation of the protein, hydrocolloid and fat phases under the conditions applied in the study.
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.
