Milk/k-carrageenan mixtures imaged with Atomic Force Microscopy

OLIVARES, ML; PASSEGGI (JR) MCGG; FERRON, J; ZORRILLA, SE; RUBIOLO, AC

Rio de Janeiro

Congreso; International Microscopy Congress IMC17; 2010

Sociedade Brasileira de Microscopia e Microanálise

Proteins and polysaccharides are common ingredients in many food formulations. A specific interaction between k-carrageenan and casein micelles produces a synergy that may enhance the functionality of this polysaccharide in dairy systems. However, the interaction between k-carrageenan and casein micelles is dependent on environmental conditions, such as the concentration of k-carrageenan and temperature, and the interaction mechanism between k-carrageenan and casein micelles is still not elucidated. Microscopy is an experimental procedure that allows visualizing real structures in contrast to other techniques in which microstructure is inferred throughout macroscopic parameters. AFM offers a number of unique features, the most advantageous being the high power of magnification with high resolution and minimal sample preparation. This work explores the potential of AFM for studying milk/k-carrageenan mixtures focusing on the structural characteristics of the components adsorbed on mica substrate.