Effect of Milk Protein Isolate/κ-Carrageenan Conjugates on Rheological and Physical Properties of Whipping Cream: A Comparative Study of Maillard Conjugates and Electrostatic Complexes
Effect of Milk Protein Isolate/κ-Carrageenan Conjugates on Rheological and Physical Properties of Whipping Cream: A Comparative Study of Maillard Conjugates and Electrostatic Complexes
- 서찬원(Chan Won Seo) 유병승(Byoungseung Yoo)
- 한국축산식품학회
- Food Science of Animal Resources
- 제42권 제5호
- 등재여부 : KCI등재
- 2022.09
- 889 - 902 (14 pages)
With increasing consumer demand for “clean label” products, the use of natural ingredients is required in the food industry. Protein/polysaccharide complexes are considered good alternatives to synthetic emulsifiers and stabilizers for formulating stable emulsion-based foods. Milk protein and carrageenan are widely used to improve the physical properties and stability of dairy food products. In a previous study, milk protein isolate (MPI) was conjugated with κ-carrageenan (κ-Car) in a wet-heating system through the Maillard reaction, and the Maillard conjugates (MC) derived from MPI and κ-Car effectively improved the stability of oil-in-water emulsions. Therefore, MPI/κ-Car conjugates were used in whipping cream as natural emulsifiers in this study, and the physical and rheological properties of whipping creams stabilized using MPI/κ-Car MC and MPI/κ-Car electrostatic complexes (EC) were investigated. The whipping creams stabilized with MPI/κ-Car MC have lower rheological parameters (ηa,50, K, G′, and G″) than those of whipping creams stabilized with MPI/κ-Car EC. Although the overrun value was slightly reduced owing to the addition of MPI/κ-Car MC, the stability of the whipped creams with MC was effectively improved due to enhanced water-holding ability by conjugation.
Introduction
Materials and Methods
Results and Discussion
Conclusion
Conflicts of Interest
Author Contributions
Ethics Approval
References