FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Gelation of model systems of κ-carrageen an/st arch in milk or whey protein concentrate solution


The objective of this study was to investigate changes in apparent viscosity of model κ-carrageenan/starch systems in milk or whey protein concentrate (WPC) solution. A synergistic effect was found for starch and κ-carrageenan, as viscosity at the temperature characteristic for one gelling agent increased, when concentration of this agent was constant and concentration of another agent increased. Mixture of κ-carrageenan/starch yields better gels in milk than whey protein concentrate, which could be caused by high mineral content in investigated WPC. κ-carrageenan/starch systems had higher viscosity in milk or WPC, which could indicate milk proteins – κ-carrageenan – starch interactions.