INTEC 05402
INSTITUTO DE DESARROLLO TECNOLOGICO PARA LA INDUSTRIA QUIMICA
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Milk/κ-carrageenan Mixtures Imaged with Atomic Force Microscopy
Autor/es:
MARIA LAURA OLIVARES; MARIO CÉSAR PASSEGGI; JULIO FERRÓN; SUSANA ELIZABETH ZORRILLA; AMELIA CATALINA RUBIOLO
Lugar:
Rio de Janeiro
Reunión:
Congreso; 17th International Microscopy Congress - IMC17; 2010
Institución organizadora:
Inernational Societies for Microscopy
Resumen:
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Proteins and
polysaccharides are common ingredients in many food formulations . A specific interaction between κ-carrageenan
and casein micelles produces a synergy that may enhance the functionality of
this polysaccharide in dairy systems . However, the interaction between
κ-carrageenan and casein micelles is dependent on environmental conditions,
such as the concentration of κ-carrageenan and temperature [3, 4], and the interaction mechanism between
κ-carrageenan and casein micelles is still not elucidated. AFM offers a number of unique features, the
most advantageous being the high power of magnification with high resolution
and minimal sample preparation [5] . This
work explores the potential of AFM for studying milk/κ-carrageenan mixtures
focusing on the structural characteristics of the components adsorbed on mica
substrate.
