Rheological properties and microstructure of rennet-induced casein micelle/κ-carrageenan composite gels

• DOI: 10.1016/j.lwt.2023.114562
• Publication Date: 2023-02-07T19:27:05Z
• Authors: Yumeng Zhang; Bo Song; Xiaodan Wang; Wenyuan Zhang; Huiquan Zhu; Xiaoyang Pang; Yunna Wang; Ning Xie; Shuwen Zhang; Jiaping Lv
• Keywords: Rennet; Carrageenan; Zeta potential

This study aimed to investigate effects of kappa-carrageenan (κ-carrageenan) concentration and storage temperature on the rheological texture properties casein micelle/κ-carrageenan composite gels. The particle size, zeta potential, Fourier transform infrared spectroscopy mixture, microstructure gels were measured. movement κ-carrageenan characteristic bond showed that micelle formed a complex with larger size through electrostatic adsorption. repulsion between molecules increased increase concentration, which stabilized mixed system. It was found both conditions affected gel's microstructure. As increased, modulus (G′) rennet coagulation time (RCT) decreased, water holding capacity (WHC) at 25 °C. Microstructure results more uniform denser gel network structure smaller pore sizes after addition compared control. G′ RCT reduced microscopic phase separation occurred 4 °C, resulting in porous large sizes. Thus, could enrich diversity food obtain an ideal gel.