Improvement of emulsifying properties of milk proteins with κ or λ carrageenan: Effect of pH and ionic strength

International Journal of Food Science and Technology

Volumn 46, Issue 3, 2011, Pages 535-541

  Mena Casanova, Edith ^a   Totosaus, Alfonso ^a  

^a Food Science Lab   (Mexico)

Author keywords

Carrageenans; Caseinates; Emulsifying properties; Emulsion; Ionic strength; Milk proteins; PH

Indexed keywords

CARRAGEENANS; CASEINATES; COMPLEX FORMATIONS; EFFECT OF PH; EMULSIFYING PROPERTY; EMULSION PROPERTIES; EMULSION STABILITY; FOOD SYSTEM; ISO-ELECTRIC POINTS; LOW IONIC STRENGTH; MILK PROTEIN; MILK PROTEINS; SODIUM CASEINATE;

EMULSIONS; IONIC STRENGTH; PH EFFECTS; PROTEINS; SODIUM; SODIUM CHLORIDE;

EMULSIFICATION;

EID: 79951982769     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02536.x     Document Type: Article

References (44)

1. Bertolini, A.C., Creamer, L.K., Eppink, M. & Boland, M. (2005). Some rheological properties of sodium caseinate-starch gels. Journal of Agricultural and Food Chemistry, 53, 2248-2254.
2. Bourriot, S., Garnier, C. & Doublier, J.-L. (1999). Phase separation, rheology and microstructure of micellar casein-guar gum mixtures. Food Hydrocolloids, 13, 43-49.
3. Courthaudon, J.-L., Colas, B. & Lorient, D. (1989). Covalent binding of glycosyl residues to bovine casein: effect on solubility and viscosity. Journal of Agricultural and Food Chemistry, 37, 32-36.
4. Der, G. & Everitt, B.S. (2002). Handbook of Statistical Analyses Using SAS. Boca Raton, FL: Chapman & Hall/CRC.
5. Díaz-Vela, J., Pérez-Chabela, M.L. & Totosaus, A. (2008). Efecto del pH y de la adición de fosfatos de sodio sobre las propiedades de gelificación y emulsión de surimi de trucha arco-iris (Oncorhynchus mykiss). Ciência e Tecnologia de Alimentos, Campiñas, 28, 691-695.
6. Dickinson, E. (1997). Properties of emulsions stabilized with milk proteins: overview of some recent developments. Journal of Dairy Science, 80, 2607-2619.
7. Firebaugh, J.D. & Daubert, C.R. (2005). Emulsifying and foaming properties of a derivatized whey protein ingredient. International Journal of Food Properties, 8, 243-253.
8. Gu, Y.S., Decker, E.A. & McClements, D.J. (2005). Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-in-water emulsions. Food Hydrocolloids, 19, 83-91.
9. Hemar, Y., Tamehana, M., Munro, P.A. & Singh, H. (2001). Viscosity, microstructure and phase behavior of aqueous mixtures of commercial milk protein products and xanthan gum. Food Hydrocolloids, 15, 565-574.
10. Hill, S.E. (1996). Emulsions. In: Methods for Testing Protein Functionality (edited by G.M. Hall ). Pp. 153-185. London: Blackie Academic & Professional.
11. Hung, S.C. & Zayas, J.F. (1991). Emulsifying capacity and emulsion stability of milk proteins and corn germ protein flour. Journal of Food Science, 56, 1216-1218.
12. Huppertz, T. & Fox, P.F. (2006). Effect of NaCl on some physico-chemical properties of concentrated bovine milk. International Dairy Journal, 16, 1142-1148.
13. Imeson, A.P. (2000). Carrageenan. In: Handbook of Food Hydrocolloids (edited by G.O. Phillips & P.A. Williams ). Pp. 87-102. Cambridge: Woodhead Publishing.
14. Jourdain, L., Leser, M.E., Schmitt, C., Michel, M. & Dickinson, E. (2008). Stability of emulsions containing sodium caseinate and dextran sulfate: relationship to complexation in solution. Food Hydrocolloids, 22, 647-659.
15. Kato, A., Fujishige, T., Matsumodi, N. & Kobayashi, K. (1985). Determination of emulsifying properties some proteins by conductivity measurement. Journal of Food Science, 50, 56-58.
16. Kinsella, J.E. & Morr, C.V. (1984). Milk proteins: physicochemical and functional properties. Critical Reviews in Food Science and Nutrition, 21, 197-262.
17. Kurt, Ş. (2010). Effects of pH and chitosan on beef emulsion properties. International Journal of Food Science and Technology, 45, 140-146.
18. Kurt, Ş. & Zorba, Ö. (2005). The effects of different levels of non-fat dry milk and whey powder on emulsion capacity and stability of beef, turkey and chicken meats. International Journal of Food Science and Technology, 40, 1-8.
19. Langendorff, V., Cuvelier, G., Michon, C., Launay, B., Parker, A. & de Kruif, C.G. (2000). Effects of carrageenan type on the behaviour of carrageenan/milk mixtures. Food Hydrocolloids, 14, 273-280.
20. Lizarraga, M.S., De Piante Vicin, D., González, R., Rubiolo, A. & Santiago, L.G. (2006). Rheological behaviour of whey protein concentrate and λ-carrageenan aqueous mixtures. Food Hydrocolloids, 20, 740-748.
21. Maroziene, A. & de Kruif, C.G. (2000). Interaction of pectin and casein micelles. Food Hydrocolloids, 14, 391-394.
22. McClements, D.J. (2005a). Food Emulsions, Principles, Practices, and Techniques, 2nd edn. Boca Raton, FL: CRC Press.
23. McClements, D.J. (2005b). Theoretical analysis of factors affecting the formation and stability of multilayered colloidal dispersions. Langmuir, 21, 9777-9785.
24. Michon, C., Chapuis, C., Langendorff, V., Boulenguer, P. & Cuvelier, G. (2005). Structure evolution of carrageenan/milk gels: effect of shearing, carrageenan concentration and nu fraction on rheological behavior. Food Hydrocolloids, 19, 541-547.
25. Nussinovitch, A. (1997). Carrageenans. In: Hydrocolloid Applications. Pp. 40-62. London: Blackie Academic & Professional.
26. Oakenfull, D., Miyoshi, E., Nishinari, K. & Scott, A. (1999). Rheological and thermal properties of milk gels formed with κ-carrageenan. I. Sodium caseinate. Food Hydrocolloids, 13, 525-533.
27. Olivares, M.L., Passeggi., M.C.G. Jr, Ferrón, J., Zorrilla, S.E. & Rubiolo, A.C. (2010). Study of milk/κ-carrageenan mixtures by atomic force microscopy. Food Hydrocolloids, 24, 776-782.
28. Piculell, L. (1995). Gelling carrageenans. In: Food Polysaccharides and their Applications (edited by A.M. Stephen ). Pp. 205-244. New York: Marcel Dekker.
29. Puvanenthiran, A., Goddard, S.J., Mckinnon, I.R. & Augustin, M.A. (2003). Milk-based gels made with κ-carrageenan. Journal of Food Science, 68, 137-141.
30. Schmidt, K.A. & Smith, D.E. (1992a). Milk reactivity of gum and milk protein solutions. Journal of Dairy Science, 75, 3290-3295.
31. Schmidt, K.A. & Smith, D.E. (1992b). Rheological properties of gum and milk protein interactions. Journal of Dairy Science, 75, 36-42.
32. Schorsch, C., Jones, M.G. & Norton, I.T. (2000). Phase behaviour of pure micellar casein/κ-carrageenan systems in milk salt ultrafiltrate. Food Hydrocolloids, 14, 347-358.
33. Singh, H., Tamehana, M., Hemar, Y. & Munro, P.A. (2003a). Interfacial compositions, microstuctures and properties of oil-in-water emulsions formed with mixtures of milk proteins and κ-carrageenan: 1. Sodium caseinate. Food Hydrocolloids, 17, 539-548.
34. Singh, H., Tamehana, M., Hemar, Y. & Munro, P.A. (2003b). Interfacial compositions, microstructure and stability of oil-in-water emulsions formed with mixtures of milk proteins and κ-carrageenan: 2. Whey protein isolate (WPI). Food Hydrocolloids, 17, 549-561.
35. Snoeren, T.H.M., Paynes, T.A.J., Jeunink, J. & Both, P. (1975). Electrostatic interaction between κ-carrageenan and κ-casein. Milchwissenschaft, 30, 391-396.
36. Spagnuolo, P.A., Dalgleish, D.G., Goff, H.D. & Morris, E.R. (2005). Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers. Food Hydrocolloids, 19, 371-377.
37. Spahn, G., Baeza, R., Santiago, L.G. & Pilosof, A.M.R. (2008). Whey protein concentrate/l-carrageenan systems: effect of processing parameters on the dynamics of gelation and gel properties. Food Hydrocolloids, 22, 1504-1512.
38. Strange, E.D., Van Hekken, D.L. & Holsinger, V.H. (1994). Effect of sodium chloride on the solubility of caseins. Journal of Dairy Science, 77, 1216-1222.
39. Swift, C.E., Lockett, C. & Fryar, A.J. (1961). Comminuted meat emulsions - the capacity of meats for emulsifying fat. Food Technology, 15, 468-473.
40. Therklensen, G.H. (1993). Carrageenan. In: Industrial Gums: Polysaccharides and Their Derivates (edited by R.L. Whistler & J.N. Bemiller ), 3rd edn, Pp. 145-180. San Diego, CA: Academic Press.
41. Tziboula, A. & Horne, D.S. (1999). Influence of milk proteins on κ-carrageenan gelation. International Dairy Journal, 9, 359-364.
42. van de Velde, F. & De Ruiter, G.A. (2005). Carrageenans. In: Polysaccharides and Polyamides in the Food Industry (edited by A. Steinbüchel & S.K. Rhee ). Pp. 85-114. Weinheim: Wiley-VCH.
43. Ye, A. (2008). Complexation between milk proteins and polysaccharides via electrostatic interaction: principles and applications - a review. International Journal of Food Science and Technology, 43, 406-415.
44. Zayas, J.F. (1997). Functionality of Proteins in Food. Pp. 134-227. Berlin: Springer-Verlag.