Details

Autor(en) / Beteiligte

• Aguilar, J.M.
• Cordobés, F.
• Raymundo, A.
• Guerrero, A.

Titel

Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions

Ist Teil von

• Carbohydrate polymers, 2017-04, Vol.161, p.172-180

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2017

Quelle

MEDLINE

Beschreibungen/Notizen

• [Display omitted] •Heat induces dramatic changes in the microstructure and rheology of EY/κC systems.•Rheological properties of EY/κC gels can be tailored by κC content and pH.•The microstructure of EY/κC gels is generally dominated by the protein matrix.•At low pH, the gum dominates the gel microstructure of EY containing 0.3% κC.•At low pH, electrostatic attractions among EY aggregates and κC are favoured. This study aims to evaluate the effect of gum content and pH on the thermal gelation of mixed egg yolk/κ-carrageenan (EY/κC) dispersions, monitored by linear viscoelastic measurements. Heat processing induces dramatic changes in the microstructure and viscoelastic properties of EY/κC systems, which may be attributed to a multistage mechanism that yields an interparticle gel network. An increase in κC content generally induces an enhancement in viscoelasticity. A reduction in pH hinders this enhancement and causes an anticipation of the multistage process, which confirms the importance of the electrostatic interactions of EY/κC dispersions. The viscoelastic properties of EY/κC gels generally fit a master mechanical spectrum, which suggests that the protein matrix generally dominates the microstructure of EY/κC gels. However, SEM images reveal formation of a κC network at low pH, at which some κC autohydrolysis may also play a role. Electrostatic attractions seem to favour interactions among EY aggregates and κC into the carrageenan network.