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Liu D, Zhou P, Nicolai T. Effect of Kappa carrageenan on acid-induced gelation of whey protein aggregates. Part I: Potentiometric titration, rheology and turbidity. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105589] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Nguyen BT, Nicolai T, Benyahia L, Chassenieux C. The effect of the competition for calcium ions between κ-carrageenan and β-lactoglobulin on the rheology and the structure in mixed gels. Colloids Surf A Physicochem Eng Asp 2015. [DOI: 10.1016/j.colsurfa.2014.09.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.07.015] [Citation(s) in RCA: 66] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Nguyen BT, Nicolai T, Chassenieux C, Benyahia L. The effect of protein aggregate morphology on phase separation in mixtures with polysaccharides. JOURNAL OF PHYSICS. CONDENSED MATTER : AN INSTITUTE OF PHYSICS JOURNAL 2014; 26:464102. [PMID: 25347117 DOI: 10.1088/0953-8984/26/46/464102] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The morphology of aggregates formed by heating the globular protein β-lactoglobulin (β-lg) changes with the addition of a small amount of CaCl2, from small strands to larger spherical aggregates (microgels). We investigated the effect of this morphological transition on the structure of mixtures of β-lg aggregates with the polysaccharide κ-carrageenan (κ-car), using confocal laser scanning microscopy and dynamic light scattering. The change in the morphology of the β-lg aggregates strongly reduced the κ-car concentration at which the system phase separated. As a consequence a dramatic change in the structure of the mixtures occurred over a narrow range of the CaCl2 concentration. Phase separation leads to the formation of micron-sized protein rich domains that have a tendency to stick together in large flocs. There is a big difference between the protein concentrations in the two phases, but the κ-car concentration is only weakly lower in the protein rich phase. A comparison is made between mixtures prepared at room temperature, after separately heating β-lg, and heated mixtures of native β-lg and κ-car. The micro-phase separated structure of the two systems is similar, but the aggregates disperse upon dilution in the former case, while they are covalently bound within the domains in the latter case. Other, more subtle, differences were also observed. The results explain the very high sensitivity of the structure of β-lg/κ-car mixtures to calcium ions.
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Affiliation(s)
- Bach T Nguyen
- LUNAM Université, IMMM, UMR CNRS 6283 - Université du Maine, 72085 Le Mans cedex 9, France
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Combined effects of temperature and elasticity on phase separation in mixtures of κ-carragheenan and β-lactoglobulin aggregates. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2012.11.019] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Cavallieri AL, Fialho NAV, Cunha RL. Sodium Caseinate and κ-Carrageenan Interactions in Acid Gels: Effect of Polysaccharide Dissolution Temperature and Sucrose Addition. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2011. [DOI: 10.1080/10942910903176345] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Angelo L.F. Cavallieri
- a Department of Food Science, School of Agriculture and Food Engineering , Federal University of Goiás (UFG) , Goiânia, GO, Brazil
| | - Natalia Amanda Vieira Fialho
- b Department of Food Engineering, Faculty of Food Engineering , University of Campinus (UWCAMP) , Campinas, SP, Brazil
| | - Rosiane L. Cunha
- b Department of Food Engineering, Faculty of Food Engineering , University of Campinus (UWCAMP) , Campinas, SP, Brazil
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Rheological and structural characterization of gels from whey protein hydrolysates/locust bean gum mixed systems. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2009.02.005] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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9
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Microstructural features of composite whey protein/polysaccharide gels characterized at different length scales. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.10.013] [Citation(s) in RCA: 81] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Harrington J, Foegeding E, Mulvihill D, Morris E. Segregative interactions and competitive binding of Ca2+ in gelling mixtures of whey protein isolate with Na+ κ-carrageenan. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.03.007] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Heilig A, Göggerle A, Hinrichs J. Multiphase visualisation of fat containing β-lactoglobulin–κ-carrageenan gels by confocal scanning laser microscopy, using a novel dye, V03-01136, for fat staining. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.08.006] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Gaaloul S, Corredig M, Turgeon SL. The Effect of Shear Rate on the Molecular Mass Distribution of Heat-Induced Aggregates of Mixtures Containing Whey Proteins and κ-Carrageenan. FOOD BIOPHYS 2008. [DOI: 10.1007/s11483-008-9099-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Engineered Food/Protein Structure And Bioactive Proteins and Peptides From Whey. ACTA ACUST UNITED AC 2008. [DOI: 10.1007/978-0-387-75430-7_30] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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14
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Heat-induced gelation of β-lactoglobulin at varying pH: Effect of tara gum on the rheological and structural properties of the gels. Food Hydrocoll 2007. [DOI: 10.1016/j.foodhyd.2006.07.019] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Baussay K, Durand D, Nicolai T. Coupling between polysaccharide gelation and micro-phase separation of globular protein clusters. J Colloid Interface Sci 2006; 304:335-41. [PMID: 17045288 DOI: 10.1016/j.jcis.2006.09.059] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2006] [Revised: 09/08/2006] [Accepted: 09/09/2006] [Indexed: 11/23/2022]
Abstract
The effect of gelation of the polysaccharide phase on the phase separation was investigated for mixtures of anionic polysaccharide (kappa-carrageenan) and globular protein (beta-lactoglobulin) clusters at pH 7 well above the iso-electric point. Gelation of kappa-carrageenan was induced by cooling in the presence of KCl. In the liquid state the protein clusters phase-separate into relatively dense micro-domains. When the polysaccharide phase gelled during cooling, the turbidity of the systems decreased dramatically. Light scattering experiments showed that the density of the micro-domains decreased, while microscopy showed that the number and size was not strongly modified. It is concluded that smaller protein clusters leave the micro-domains when kappa-carrageenan gels. The effect could be reversed by reheating the samples and thus melting the gel and was observed for repeated heating and cooling cycles. The effect of gelation on phase separation decreases with increasing polysaccharide concentration and with ageing of the liquid mixture. The latter is caused by the formation of bonds between the protein clusters in the micro-domains that slowly reinforce with time.
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Affiliation(s)
- Karine Baussay
- Polymères, Colloïdes, Interfaces, UMR CNRS, Université du Maine, 72085 Le Mans Cedex 9, France
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Pérez OE, Wargon V, M.R. Pilosof A. Gelation and structural characteristics of incompatible whey proteins/hydroxypropylmethylcellulose mixtures. Food Hydrocoll 2006. [DOI: 10.1016/j.foodhyd.2005.11.005] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Uruakpa FO, Arntfield S. Network formation of canola protein–κ-carrageenan mixtures as affected by salts, urea and dithiothreitol. Lebensm Wiss Technol 2006. [DOI: 10.1016/j.lwt.2005.06.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Baussay K, Nicolai T, Durand D. Effect of the Cluster Size on the Micro Phase Separation in Mixtures of β-Lactoglobulin Clusters and κ-Carrageenan. Biomacromolecules 2005; 7:304-9. [PMID: 16398529 DOI: 10.1021/bm050662m] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The phase separation of globular protein clusters formed by heat-denatured beta-lactoglobulin (beta-lg) in mixtures with the polysaccharide kappa-carrageenan (kappa-car) has been studied at pH 7 and 20 degrees C. The effect of the protein cluster size on the phase separation was investigated by preparing clusters with radii between 20 nm and 1 mum. The formation of protein rich microdomains led to an increase of the turbidity starting at a minimum kappa-car concentration that decreased with increasing cluster size, but was only weakly dependent on the protein concentration. The size and number of microdomains do not depend much on the cluster size, but their density decreases with increasing cluster size leading to a lower turbidity.
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Affiliation(s)
- Karine Baussay
- Polymères, Colloïdes, Interfaces, UMR CNRS, Université du Maine, 72085 Le Mans Cedex 9, France
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Monteiro SR, Tavares C, Evtuguin DV, Moreno N, Lopes da Silva JA. Influence of Galactomannans with Different Molecular Weights on the Gelation of Whey Proteins at Neutral pH. Biomacromolecules 2005; 6:3291-9. [PMID: 16283758 DOI: 10.1021/bm050331+] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
The effect of locust bean gum, a galactomannan, with different molecular weights on the microstructure and viscoelastic properties of heat-induced whey protein gels has been studied using confocal laser scanning microscopy and small-deformation rheology. The results obtained clearly showed that differences in the molecular weight of the polysaccharide have a significant influence on the gel microstructure. Homogeneous mixtures and phase-separated systems, with dispersed droplet and bicontinuous morphologies, were observed by changing the polysaccharide/protein ratio and/or the molecular weight. At 11% whey protein, below the gelation threshold of the protein alone, the presence of the nongelling polysaccharide induces gelation to occur. At higher protein concentration, the main effect of the polysaccharide was a re-enforcement of the gel. However, at the higher molecular weight and concentration of the nongelling polymer, the protein network starts to lose elastic perfection, probably due to the formation of bicontinuous structures with lower connectivity.
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Affiliation(s)
- Sónia R Monteiro
- Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal
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Uruakpa F, Arntfield S. Rheological characteristics of commercial canola protein isolate–κ-carrageenan systems. Food Hydrocoll 2004. [DOI: 10.1016/j.foodhyd.2003.07.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Abbasi S, Dickinson E. Gelation of iota-carrageenan and micellar casein mixtures under high hydrostatic pressure. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:1705-1714. [PMID: 15030234 DOI: 10.1021/jf034979u] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Effects of high-pressure treatment (HPT) on the rheological parameters and gelation of iota-carrageenan (iota-Car) and mixtures of micellar casein (MC) and iota-Car have been investigated under neutral pH conditions. It was established that HPT showed no significant effect, in the presence or absence of ionic calcium, with or without initial thermal processing, on the rheology or gelation/melting temperatures of the pure iota-Car solution. However, in mixed systems containing varying concentrations of iota-Car (up to 1 wt %) and MC (up to 8 wt %), considerable changes were detected. At the higher molar ratios of MC to iota-Car, and especially at the higher pressures, the dispersions were not thermoreversible in gelation, presumably due to the strong interactions of disrupted casein micelles with iota-Car molecules, as well as due to the formation of a dominant proteinaceous network at higher concentrations of MC. The associative protein-polysaccharide interactions in these systems are highly dependent on the ionic calcium content.
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Affiliation(s)
- Soleiman Abbasi
- Department of Food Science & Technology, Faculty of Agriculture, Tarbiat Modarres University, P.O. Box 14155-336, Tehran, Iran
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Olsson C, Frigård T, Andersson R, Hermansson AM. Effects of amylopectin structure and molecular weight on microstructural and rheological properties of mixed beta-lactoglobulin gels. Biomacromolecules 2003; 4:1400-9. [PMID: 12959612 DOI: 10.1021/bm030038e] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Nongelling amylopectin fractions from potato and barley have been used to form mixed beta-lactoglobulin gels. The amylopectin fractions were produced by varying the time of alpha-amylase hydrolysis followed by sequential ethanol precipitation. The molecular weights, radius of gyration, chain length distribution, and viscosity of the fractions were established. The mixed gels were analyzed rheologically with dynamic mechanical analysis in shear and microstructurally with light microscopy, transmission electron microscopy, and nuclear magnetic resonance spectroscopy. The result of the gel studies clearly showed that small differences in the molecular weight of amylopectins have a significant influence on the kinetics of protein aggregation and thereby on the gel microstructure and the rheological behavior of the gel. Both an increase in the molecular weight and a higher concentration of amylopectins resulted in a more open protein network structure, with thicker strands of larger and more close-packed beta-lactoglobulin clusters, which showed a larger storage modulus. The transmission electron micrographs revealed that degraded amylopectins were enclosed inside the protein clusters in the mixed gels, whereas nondegraded amylopectin was only found outside the protein clusters. The volume-weighted mean value of the molecular weight of the amylopectins was found to vary between 3.2 x 10(4) and 5.0 x 10(7) Da and the ratio of gyration between 14 and 61 nm. The maximum in chain length distribution was generally somewhat distributed toward longer chain lengths for potato compared to barley, but the differences in chain length distribution were minor compared to those seen in the molecular weight and ratio of gyration between the fractions.
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Affiliation(s)
- Camilla Olsson
- SIK-The Swedish Institute for Food and Biotechnology, PO Box 5401, SE-402 29 Göteborg, Sweden
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Croguennoc P, Nicolai T, Kuil ME, Hollander JG. Self-diffusion of Native Proteins and Dextran in Heat-set Globular Protein Gels. J Phys Chem B 2001. [DOI: 10.1021/jp0043726] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Croguennoc P, Meunier V, Durand D, Nicolai T. Characterization of Semidilute κ-Carrageenan Solutions. Macromolecules 2000. [DOI: 10.1021/ma000613w] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Philippe Croguennoc
- Polymères, Colloids et Interfaces, UMR-CNRS 6120, Université du Maine, 72085 le Mans Cedex 9, France
| | - Vincent Meunier
- Polymères, Colloids et Interfaces, UMR-CNRS 6120, Université du Maine, 72085 le Mans Cedex 9, France
| | - Dominique Durand
- Polymères, Colloids et Interfaces, UMR-CNRS 6120, Université du Maine, 72085 le Mans Cedex 9, France
| | - Taco Nicolai
- Polymères, Colloids et Interfaces, UMR-CNRS 6120, Université du Maine, 72085 le Mans Cedex 9, France
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FUJII KEIKO, KAJITA RIKA, KUROSAWA MIKI, FUJII TOMOYUKI. MECHANICAL PROPERTIES OF TWO-PHASE DISPERSE AGAR/GELATIN MIXED GELS. J Texture Stud 2000. [DOI: 10.1111/j.1745-4603.2000.tb00290.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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