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Characterisation of carrageenan and whey protein gels using NMR PGSTE diffusion experiments

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Abstract

NMR PGSTE diffusion experiments are used to characterise the gelling behaviour of carrageenan mixtures and whey protein mixtures. The structure of developing networks can be observed as a function of the composition of the mixture (concentration of hydrocolloids, sugars and salts), the measuring temperature, and the protein denaturation, depending on the denaturation temperature and duration. Besides the fundamental aspects of these preliminary studies, these data are helpful for modelling processes sufficiently precisely for industrial production, to guarantee specific properties concerning the flow-, gelling- and syneresis/storage-behaviour and the texture and sensorial behaviour of food products, and to realise a process and quality control of thermal protein denaturation and hydrocolloid gelling processes. Therefore, further quantitative correlations between macroscopic quantities and the available NMR parameters must be established to trigger industrial applications of NMR diffusion experiments.

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Acknowledgements

We are grateful for the financial support of the “Bundesministerium für Wirtschaft und Technologie (BMWi)” in the “Arbeitsgemeinschaft industrieller Forschungsvereinigungen” “Otto von Guericke” e.V. (AiF) within the project AiF-FV-Nr. 12779 N (Struktur und Wasserbindung in Mischgelen aus Milchproteinen und Hydrokolloiden – Messmethodik und Einfluss von Prozessparametern). Furthermore, we would like to thank the Bruker BioSpin GmbH, Rheinstetten, Germany for technical and scientific support, and Dr. Joop de Vries and Jesper Wichmann, Danisco Cultor, Braband, Denmark, who placed the data concerning the molecular data of the studied carrageenan types at our disposal. Finally, we would also like to acknowledge the helpful and constructive comments of the referees.

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Authors and Affiliations

  1. Lehrstuhl für Brauereianlagen und Lebensmittel-Verpackungstechnik, Technische Universität München, Weihenstephaner Steig 22, 85350, Freising, Germany

    Joachim Götz, Ruth Hinrichs & Horst Weisser

  2. Bruker BioSpin GmbH, Am Silberstreifen, 76287, Rheinstetten, Germany

    Klaus Zick

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  1. Joachim Götz
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  2. Klaus Zick
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  3. Ruth Hinrichs
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  4. Horst Weisser
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Correspondence to Joachim Götz.

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Götz, J., Zick, K., Hinrichs, R. et al. Characterisation of carrageenan and whey protein gels using NMR PGSTE diffusion experiments. Eur Food Res Technol 218, 323–332 (2004). https://doi.org/10.1007/s00217-003-0861-6

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  • DOI: https://doi.org/10.1007/s00217-003-0861-6

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