Multiphase visualisation of fat containing β-lactoglobulin-κ-carrageenan gels by confocal scanning laser microscopy, using a novel dye, V03-01136, for fat staining

LWT

Volumn 42, Issue 2, 2009, Pages 646-653

  Heilig, Andrej ^a   Göggerle, Angelika ^a   Hinrichs, Jörg ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Carrageenan; Confocal scanning laser microscopy; Fat; Hydrocolloid; Microstructure; Protein

Indexed keywords

GELS; MICROSTRUCTURE; SCANNING; VISUALIZATION;

CARRAGEENANS; CONFOCAL SCANNING LASER MICROSCOPY; COVALENT LABELING; GEL STRENGTHS; HYDROCOLLOID; LACTOGLOBULIN; MULTIPHASES; PROTEIN NETWORK; RHODAMINE-B; WHEY PROTEINS;

PROTEINS;

EID: 55549116302     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.08.006     Document Type: Article

References (40)

1. Aguilera J.M. Food product engineering: building the right structures. Journal of the Science of Food and Agriculture 86 8 (2006) 1147-1155
2. Aguilera J.M., and Stanley D.W. Microstructural principles of food processing and engineering (1999), Aspen Publishers, Gaithersburg, MD
3. Arltoft D., Ipsen R., Madsen F., and de Vries J. Interactions between carrageenans and milk proteins: a microstructural and rheological study. Biomacromolecules 8 2 (2007) 729-736
4. Arltoft D., Madsen F., and Ipsen R. Screening of probes for specific localisation of polysaccharides. Food Hydrocolloids 21 7 (2007) 1062-1071
5. Auty M.A.E., Twomey M., Guinee T.P., and Mulvihill D.M. Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products. Journal of Dairy Research 68 3 (2001) 417-427
6. de Belder A.N., and Granath K. Preparation and properties of fluorescein-labelled dextrans. Carbohydrate Research 30 2 (1973) 375-378
7. Blonk J.C.G., and van Alst H. Confocal scanning light microscopy in food research. Food Research International 26 4 (1993) 297-311
8. Blonk J.C.G., van Eendenburg J., Koning M.M.G., Weisenborn P.C.M., and Winkel C. A new CSLM-based method for determination of the phase behaviour of aqueous mixtures of biopolymers. Carbohydrate Polymers 28 4 (1995) 287-295
9. Bourriot S., Garnier C., and Doublier J.-L. Micellar-casein-κ-carrageenan mixtures. I. Phase separation and ultrastructure. Carbohydrate Polymers 40 2 (1999) 145-157
10. Capron I., Nicolai T., and Smith C. Effect of addition of κ-carrageenan on the mechanical and structural properties of β-lactoglobulin gels. Carbohydrate Polymers 40 3 (1999) 233-238
11. Croguennoc P., Meinier V., Durand D., and Nicolai T. Characterisation of semidilute κ-carrageenan solutions. Macromolecules 33 20 (2000) 7471-7474
12. Folkenberg D.M., Dejmek P., Skriver A., and Ipsen R. Relation between sensory texture properties and exopolysaccharide distribution in set and in stirred yoghurts produced with different starter cultures. Journal of Texture Studies 36 2 (2005) 174-189
13. de la Fuente M.A., Hemar Y., and Singh H. Influence of κ-carrageenan on the aggregation behaviour of proteins in heated whey protein isolate solutions. Food Chemistry 86 1 (2004) 1-9
14. Goff H.D., Ferdinando D., and Schorsch C. Fluorescence microscopy to study galactomannan structure in frozen sucrose and milk protein solutions. Food Hydrocolloids 13 4 (1999) 353-362
15. Guinee T.P., Auty M.A.E., Mullins C., Corcoran M.O., and Mullholland E.O. Preliminary observations on effects of fat content and degree of fat emulsification on the structure-functional relationship of cheddar-type cheese. Journal of Texture Studies 31 6 (2000) 645-663
16. Hannon J.A., Lopez C., Madec M.-N., and Lortal S. Altering renneting pH changes microstructure, cell distribution, and lysis of Lactococcus lactis AM2 in cheese made from ultrafiltered milk. Journal of Dairy Science 89 3 (2006) 812-823
17. Harding S.E., Day K., Dhami R., and Lowe P.M. Further observations on the size, shape and hydration of kappa-carrageenan in dilute solution. Carbohydrate Polymers 32 2 (1997) 81-87
18. Hassan A.N., Frank J.F., and Corredig M. Microstructure of feta cheese made using different cultures as determined by confocal scanning laser microscopy. Journal of Food Science 67 7 (2002) 2750-2753
19. Hassan A.N., Frank J.F., and Qvist K.B. Direct observation of bacterial exopolysaccharides in dairy products using confocal scanning laser microscopy. Journal of Dairy Science 85 7 (2002) 1705-1708
20. Hassan A.N., Ipsen R., Janzen T., and Qvist K.B. Microstructure and rheology of yogurt made with cultures differing only in their ability to produce exopolysaccharides. Journal of Dairy Science 86 5 (2003) 1632-1638
21. Ipsen R. Mixed gels made from protein and κ-carrageenan. Carbohydrate Polymers 28 4 (1995) 331-339
22. Kessler H.G. Food and bio process engineering - Dairy technology (2002), Publishing House A. Kessler, München
23. Kulicke W., and Clasen C. Viscosimetry of polymers and polyelectrolytes (2004), Springer Verlag, Heidelberg
24. Lilbaek H.M., Broe M.L., Hoier E., Fatum T.M., Ipsen R., and Sorensen N.K. Improving the yield of mozzarella cheese by phospholipase treatment of milk. Journal of Dairy Science 89 11 (2006) 4114-4125
25. Lopez C. Focus on the supramolecular structure of milk fat in dairy products. Reproduction Nutrition Development 45 4 (2005) 497-511
26. Lopez C., Camier B., and Gassi J.-Y. Development of the milk fat microstructure during the manufacture and ripening of emmental cheese observed by confocal laser scanning microscopy. International Dairy Journal 17 3 (2007) 235-247
27. Lopez C., Maillard M.B., Briard-Bion V., Camier B., and Hannon J.A. Lipolysis during ripening of emmental cheese considering organization of fat and preferential localization of bacteria. Journal of Agricultural and Food Chemistry 54 16 (2006) 5855-5867
28. Manski J.M., van der Goot A.J., and Boom R.M. Influence of shear during gelation of caseinate-water-fat-systems. Journal of Food Engineering 79 2 (2007) 706-717
29. Ould Eleya M.M., and Turgeon S.L. Rheology of κ-carrageenan and β-lactoglobulin mixed gels. Food Hydrocolloids 14 1 (2000) 29-40
30. Patel H.A., Singh H., Anema S.G., and Creamer L.K. Effects of heat and high hydrostatic pressure treatments on disulfide bonding interchanges among the proteins in skim milk. Journal of Agricultural and Food Chemistry 54 9 (2006) 3409-3420
31. Regand A., and Goff H.D. Structure and ice recrystallization in frozen stabilized ice cream model systems. Food Hydrocolloids 17 1 (2003) 95-102
32. Renard D., van de Velde F., and Visschers R.W. The gap between food gel structure, texture and perception. Food Hydrocolloids 20 4 (2006) 423-431
33. de Roos K.B. Effect of texture and microstructure on flavour retention and release. International Dairy Journal 13 8 (2003) 593-605
34. Spiegel T. Whey protein aggregation under shear conditions - effects of lactose and heating temperature on aggregate size and structure. International Journal of Food Science and Technology 34 5/6 (1999) 523-531
35. Syrbe A., Bauer W.J., and Klostermeyer H. Polymer science concepts in dairy systems - an overview of milk protein and food hydrocolloid interaction. International Dairy Journal 8 3 (1998) 179-193
36. Tromp R.H., van de Velde F., van Riel J., and Paques M. Confocal scanning light microscopy (CSLM) on mixtures of gelatine and polysaccharides. Food Research International 34 10 (2001) 931-938
37. Turgeon S.L., and Beaulieu M. Improvement and modification of whey protein gel texture using polysaccharides. Food Hydrocolloids 15 4-6 (2001) 583-591
38. van de Velde F., and Tromp H. What does mouth feel look like?. Food Engineering & Ingredients 27 6 (2002) 38-39 41, 43
39. van de Velde F., Weinbreck F., Edelman M.W., van der Linden E., and Tromp R.H. Visualisation of biopolymer mixtures using confocal scanning laser microscopy (CSLM) and covalent labelling techniques. Colloids and Surfaces B: Biointerfaces 31 1-4 (2003) 159-168
40. Zamora A., Ferragut V., Jaramillo P.D., Guamis B., and Trujillo A.J. Effects of ultra-high pressure homogenization on the cheese-making properties of milk. Journal of Dairy Science 90 1 (2007) 13-23