Effect of carrageenan addition on the rennet-induced gelation of skim milk

Abstract

High concentrations of ι-CG and λ-CG strongly interfered with the rennet-induced aggregation, interrupted the interaction of caseins and therefore may contribute to good quality of low-fat cheese. © 2016 Society of Chemical Industry.

Lanthanide-Mediated Cyclodextrin-Based Supramolecular Assembly-Induced Emission Xerogel Films: A Transparent Multicolor Photoluminescent Material

“…Afterward, the aqueous solutions containing various metal ions Ms (M = Tb 3+ , La 3+ , Ce 3+ , Eu 3+ and Th 4+ , 1.0 M, 278.5 μL) were added into WCB-α-CD . Meanwhile, after addition of different rare metal ions, any changes in the gel of WCB-α-CD@Ms were measured by a Rheolaser Lab Diffusing Wave Spectroscopy instrument. , Using the software Rheosoft Master 1.4.0.1, the obtained data were analyzed and demonstrated as mean square displacement (MSD), solid–liquid balance (SLB) value, elasticity index (EI), elastic modulus G’, and viscosity modulus G”.…”

Exploring the potential of polysaccharides or plant proteins as structuring agents to design cheeses with sensory properties focused toward consumers in East and Southeast Asia: a review

“…Wang et al (2014) proposed that j-carrageenan, i-carrageenan, and k-carrageenan adsorb onto casein micelles by tail adsorption, flat adsorption, and ring adsorption, respectively (Figure 3). The adsorption of carrageenans to casein micelles generally has an inhibitory effect on rennet coagulation (increased coagulation time and decreased gel firmness), which has been demonstrated by multiple studies (Wang et al 2014;Wang, Zhang, and Ren 2016;Benjamin et al 2018). The effects can be attributed to factors such as changed surface charge, inhibited j-casein hydrolysis, and self-association of the double helices of carrageenans (Wang et al 2014).…”