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• W2004116992 abstract "The thermogelation properties of canola protein isolate (CPI) in a mixed system with κ-carrageenan (κ-CAR) were examined using dynamic rheological testing. The effects of pH, NaCl, κ-CAR and protein concentrations on the gelling ability of CPI were evaluated. Factorial and response surface optimization models were used to identify the processing conditions that would result in CPI–κ-CAR gels with maximized G′ values (≥44 000 Pa) and minimized tanδ values (0.01–0.11). It was found that canola protein–carrageenan gel formation was strongly pH-, NaCl- and κ-CAR concentration-dependent. Results indicated that the optimum conditions for CPI–κ-CAR gels was pH 6, 0.05 M NaCl, 3% κ-CAR and 15% CPI. Samples prepared at pH 6 showed high G′ (95 465 Pa) and low tanδ(0.15) values. High G′ values indicate stronger intermolecular network and increased interactions between protein–protein and protein–polysaccharide molecules, while low tanδ values indicate a more elastic network. A synergistic behavior between CPI and κ-CAR was observed with superior network strength (high G′ values) for the mixed gels at temperatures above 80 °C. Further, the gels showed improved network structure (low tanδ values) during the heating and cooling phases. The canola protein–κ-carrageenan mixtures exhibited very strong and elastic networks, indicating that CPI can serve as a structuring agent in mixed food systems." @default.
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• W2004116992 date "2004-05-01" @default.
• W2004116992 modified "2023-10-01" @default.
• W2004116992 title "Rheological characteristics of commercial canola protein isolate–κ-carrageenan systems" @default.
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• W2004116992 doi "https://doi.org/10.1016/j.foodhyd.2003.07.001" @default.
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