Production and rheological properties of whey protein — Polysaccharide mixed (composites) gels

Gustaw, W. (2008) Production and rheological properties of whey protein — Polysaccharide mixed (composites) gels. Acta Alimentaria, 37 (3). pp. 359-365. ISSN 0139-3006

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Abstract

Formation and rheological properties of mixed protein-polysaccharide gels (composites) was studied. The composites consisted of whey proteins gelling separately, which were surrounded by polysaccharide gel. The polysaccharide gels were obtained from κ-carrageenan and κ-carrageenan-galactomannan (guar gum and locust bean gum) mixtures. The texture of gels obtained was examined by their compression and bending test. The composite gels obtained from 14% WPI solution and the 1.5% mixture of κ-carrageenan with locust bean gum in a 1:1 ratio exhibited a higher shear stress value at fracture in comparison to WPI gels, but they were less resistant to fracture in the bending test. The texture of gels was highly influenced by pH.

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