Interaction between .BETA.-casein and .KAPPA.-carrageenan. Part II. Effects of coexistence of .BETA.-casein on gelation of .KAPPA.-carrageenan.

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概要

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• The effects of caseins on the Theological properties of κ-carrageenan'-calcium gel was investigated by measuring the gel breaking strength. The existence of β-casein in the system promoted the gelation of κ-carrageenan in the presence of calcium ion. Beta-casein increased the strength of calcium gels of κ-carrageenan with increasing NaCl concentration up to 80 mM and strengthened the κ-carrageenan-calcium gel at neutral pH. The values obtained from the slopes of the logarithmic plots of the gel strength versus concentration were 2.15 for κ-carrageenan gel and 2.27 for a β-casein-κ-carrageenan mixture gel, suggesting that β-casein may participate in the gelation of κ-carrageenan through the mediation of calcium ions.

• 公益社団法人 日本農芸化学会の論文

著者

• NIKI Ryoya

  Institute of Dairy Science, Faculty of Agriculture, Hokkaido University

関連論文

• Interaction between .BETA.-casein and .KAPPA.-carrageenan. Part II. Effects of coexistence of .BETA.-casein on gelation of .KAPPA.-carrageenan.

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