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New food ingredient derived from cas...

Ji, Song.

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New food ingredient derived from casein/kappa-carrageenan interaction.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	New food ingredient derived from casein/kappa-carrageenan interaction./
作者:	Ji, Song.
面頁冊數:	162 p.
附註:	Source: Dissertation Abstracts International, Volume: 68-03, Section: B, page: 1373.
Contained By:	Dissertation Abstracts International68-03B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=NR24570
ISBN:	9780494245705

New food ingredient derived from casein/kappa-carrageenan interaction.
Ji, Song.

New food ingredient derived from casein/kappa-carrageenan interaction. - 162 p.

Source: Dissertation Abstracts International, Volume: 68-03, Section: B, page: 1373.

Thesis (Ph.D.)--University of Guelph (Canada), 2007.

This thesis is an investigation of a novel method to form casein/kappa-carrageenan aggregates in skim milk, by mixing solutions of each at 60°C and cooling to 25°C while shearing. The average particle size of casein/kappa-carrageenan aggregates decreased with increasing shear rate (200, 400 and 800 s -1) but increased with kappa-canageenan concentration (0.025% 0.05% and 0.075%). Oscillatory rheology measurements demonstrated that skim milk containing 0.025% kappa-carrageenan behaved as a dilute solution, while skim milk with 0.05% or 0.075% kappa-carrageenan formed weak gels, although solutions remained fluid and had a much lower moduli compared to similar solutions cooled with no shearing. The aggregates were quite stable to shear once formed. The interactions between casein micelles and kappa-canrageenan decreased with increasing amount of milk solids. The initial mixing temperature of reconstituted skim milk and kappa-carrageenan dispersions greatly affected the particle size distribution of the aggregates. Microstructural observations as well as studies in the presence of NaI demonstrated that at particular protein/polysaccharide ratios, casein/kappa-canageenan aggregates formed in reconstituted skim milk via adsorption of kappa-canageenan with casein micelles. The aggregates that formed may have synergistic functionality compared to the individual components, therefore, could be used as a new value-added ingredient in the food industry.

ISBN: 9780494245705Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

New food ingredient derived from casein/kappa-carrageenan interaction.
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