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

AYUNTA C.A.; QUINZIO M.; ITURRIAGA L.B.; PUPPO M.C.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

SAGE PUBLICATIONS LTD

Lugar: London; Año: 2022

1082-0132

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, elasticity and cohesiveness were similar in both type of gels. The addition of CaCl2 incremented the elastic modulus (G´), hardness and adhesiveness of gels. All gels studied presented higher water holding capacity, since using carrageenan increased water holding capacity. 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.