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Title of Journal: Eur Food Res Technol

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Abbravation: European Food Research and Technology

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Springer-Verlag

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DOI

10.1002/ange.19180316305

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1438-2385

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Characterisation of carrageenan and whey protein g

Authors: Joachim Götz Klaus Zick Ruth Hinrichs Horst Weisser
Publish Date: 2004/02/03
Volume: 218, Issue: 4, Pages: 323-332
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Abstract

NMR PGSTE diffusion experiments are used to characterise the gelling behaviour of carrageenan mixtures and whey protein mixtures The structure of developing networks can be observed as a function of the composition of the mixture concentration of hydrocolloids sugars and salts the measuring temperature and the protein denaturation depending on the denaturation temperature and duration Besides the fundamental aspects of these preliminary studies these data are helpful for modelling processes sufficiently precisely for industrial production to guarantee specific properties concerning the flow gelling and syneresis/storagebehaviour and the texture and sensorial behaviour of food products and to realise a process and quality control of thermal protein denaturation and hydrocolloid gelling processes Therefore further quantitative correlations between macroscopic quantities and the available NMR parameters must be established to trigger industrial applications of NMR diffusion experimentsWe are grateful for the financial support of the “Bundesministerium für Wirtschaft und Technologie BMWi” in the “Arbeitsgemeinschaft industrieller Forschungsvereinigungen” “Otto von Guericke” eV AiF within the project AiFFVNr 12779 N Struktur und Wasserbindung in Mischgelen aus Milchproteinen und Hydrokolloiden – Messmethodik und Einfluss von Prozessparametern Furthermore we would like to thank the Bruker BioSpin GmbH Rheinstetten Germany for technical and scientific support and Dr Joop de Vries and Jesper Wichmann Danisco Cultor Braband Denmark who placed the data concerning the molecular data of the studied carrageenan types at our disposal Finally we would also like to acknowledge the helpful and constructive comments of the referees

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