Abstract
Phase behavior and mechanical properties of gels of three (kappa-, iota-, and lambda-) carrageenans in skim milk are thoroughly studied. The measurements were performed with the aid of a dynamic rheology in different regimes including determination of frequency dependences of rheological parameters, creep, and critical strain and stress at which the gelled systems are destroyed. Temperature dependences of the rheological parameters were also measured. A set of obtained data allowed to quantitatively characterize the mechanical properties of milk gels and compare the gel-forming properties of various carrageenans. In addition to gels of individual polysaccharides, their mixed gels were studied for the first time. It is shown that kappa-carrageenan formed the most stiff and brittle gels. Its mixing with iota- or lambda-carrageenans made gels softer. This effect is observed when the degree of substitution of kappa-carrageenan was higher than 50% that indicates its prevalent role in the mixed systems. The gelation is explained by the formation of crosslinked structure where the nodes are the casein micelles connected by polysaccharide chains. Their binding occurs due to electrostatic interactions between the sulfo groups of carrageenans and amino groups of kappa-casein. In the case of kappa- or iota-carrageenans, network structure is additionally stabilized due to crosslinking of segments of their molecular chains by the double helices at the gaps between casein micelles.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
REFERENCES
Gorbatova, K.K., Biokhimiya moloka i molochnykh produktov (Biochemistry of Milk and Dairy Products), Moscow: Lesnaya i Pishchevaya Promyshlennost', 1984.
Walstra, P. and Jennes, R., Dairy Chemistry and Physics, New York: Wiley, 1984.
Belitz, H.-D. and Grosch, W., Food Chemistry, Berlin: Springer-Verlag, 1999.
Schmidt, D.G. and Payens, T.A.J., Surf. Colloid Sci., 1976, vol. 9, p. 165.
Holt, C., Adv. Protein Chem., 1992, vol. 43, p. 63.
Dalgleish, D.G., Food Proteins and Their Applications, Damodaran, S. and Paraf, A., Eds., New York: Marcel Dekker, 1997, p. 198.
Tolstoguzov, V.B., Iskusstvennye produkty pitaniya (Artificial Foodstuffs), Moscow: Nauka, 1978.
Stanley, N.F., Food Gels, Morris, P., Ed., London: Elsevier Applied Science, 1990, p. 79.
Therkelsen, G.H., Industrial Gums: Polysaccharides and Their Derivatives, Whistler, R.L. and BeMiller, J.N., Eds., San Diego: Academic, 1993, p. 145.
Ermak, I.M. and Khotimchenko, Yu.S., Mor. Biol., 1997, vol. 23, p. 129.
Syrbe, A., Bauer, W.J., and Klostermeyer, H., Int. Dairy J., 1998, vol. 8, p. 179.
Painter, T.J., The Polysaccharides, Aspinall, G.O., Ed., New York: Academic, 1983, p. 195.
Piculell, L., Food Polysaccharides and Their Applications, Stephen, A.M., Ed., New York: Marcel Dekker, 1995, p. 205.
Hansen, P.M.T., Prog. Food Nutr. Sci., 1982, vol. 6, p. 127.
Langendorff, V., Cuvelier, G., Michon, C., et al., Food Hydrocolloids, 2000, vol. 14, p. 273.
Winter, H.H. and Chambon, F., J. Rheol., 1986, vol. 30, p. 367.
Larson, R.G., The Structure and Rheology of Complex Fluids, New York: Oxford Univ. Press, 1999.
Ferry, J.D., Viscoelastic Properties of Polymers, New York: Wiley, 1980.
Schramm, G., A Practical Approach to Rheology and Rheometry, Karlsruhe: Haake, 1994.
Goodwin, J.W. and Hughes, R.W., Rheology for Chemists. An Introduction, Cambridge: Royal Society of Chemistry, 2000.
Lynch, M.G. and Mulvihill, D.M., Food Hydrocolloids, 1994, vol. 8, p. 317.
Dekruif, K.G., Hoffmann, M.A.M., Vanmarle, M.E., et al., Faraday Discuss., 1995, vol. 101, p. 185.
Horne, D.S., Int. Dairy J., 1998, vol. 8, p. 171.
Hill, R.J. and Wake, R.G., Nature (London), 1969, vol. 221, p. 635.
Holt, C., Proceedings of International Conference on Colloid and Surface Science, Wolfram, E., Ed., Budapest: Akademia Kiado, 1975, p. 641.
Walstra, P., J. Dairy Res., 1979, vol. 46, p. 317.
Snoerin, T.H.M., Payens, T.A.J., Jeunink, J., and Both, P., Milchwissenschaft, 1975, vol. 30, p. 393.
Grindrod, J. and Nickerson, T.A., J. Dairy Sci., 1968, vol. 51, p. 834.
Jonsson, B., Lindman, B., Holmberg, K., and Kronberg, B., Surfactants and Polymers in Aqueous Solutions, Chichester: Wiley, 1998.
Snoerin, T.H.M., Both, M.P., and Schmidt, D.G., Neth. Milk Dairy J., 1976, vol. 30, p. 132.
Hood, L.F. and Allen, J.E., J. Food Sci., 1977, vol. 42, p. 1062.
Oakenfull, D., Nishinari, K., and Miyoshi, E., Hydrocolloids, Nishinari, K., Ed., Amsterdam: Elsevier, 2000, p. 153.
Nilsson, S. and Piculell, L., Macromolecules, 1991, vol. 24, p. 3804.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Shchipunov, Y.A., Chesnokov, A.V. Carrageenan Gels in Skim Milk: Formation and Rheological Properties. Colloid Journal 65, 105–113 (2003). https://doi.org/10.1023/A:1022335428512
Issue Date:
DOI: https://doi.org/10.1023/A:1022335428512