| Abstract
| - Effects of high-pressure treatment (HPT) on the rheological parameters and gelation of ι-carrageenan(ι-Car) and mixtures of micellar casein (MC) and ι-Car have been investigated under neutral pHconditions. It was established that HPT showed no significant effect, in the presence or absence ofionic calcium, with or without initial thermal processing, on the rheology or gelation/meltingtemperatures of the pure ι-Car solution. However, in mixed systems containing varying concentrationsof ι-Car (up to 1 wt %) and MC (up to 8 wt %), considerable changes were detected. At the highermolar ratios of MC to ι-Car, and especially at the higher pressures, the dispersions were notthermoreversible in gelation, presumably due to the strong interactions of disrupted casein micelleswith ι-Car molecules, as well as due to the formation of a dominant proteinaceous network at higherconcentrations of MC. The associative protein−polysaccharide interactions in these systems are highlydependent on the ionic calcium content. Keywords: High pressure; ι-carrageenan; casein micelles; gelation; rheology; protein−polysaccharideinteractions
|
