Effect of Kappa carrageenan on acid-induced gelation of whey protein aggregates. Part I: Potentiometric titration, rheology and turbidity

Volume: 102, Pages: 105589 - 105589
Published: May 1, 2020
Abstract
Gelation of suspensions of whey protein aggregates (WPA) was induced by lowering the pH in-situ using GDL. The effect of adding κ-carrageenan (KC) on the relationship between the net charge density of the proteins (α) and the pH was determined by potentiometric titration. It showed that complexes were formed for α > −2. The effect of adding KC on the storage shear modulus and the turbidity was studied by oscillatory shear rheology and UV–Vis...
Paper Details
Title
Effect of Kappa carrageenan on acid-induced gelation of whey protein aggregates. Part I: Potentiometric titration, rheology and turbidity
Published Date
May 1, 2020
Volume
102
Pages
105589 - 105589
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