The effect of different concentrations of kappa-carrageenan on the
gel strength, gelation kinetics, and gel microstructure of bovine
serum albumin (BSA) gels was investigated at different conditions
of pH and ionic strength with and without the addition of potassium
chloride. Two types of strengthening effects were observed: a major
strengthening effect at the isoelectric point of BSA and slightly
above, low ionic strength, and high carrageenan concentration (similar
to 0.4-1.0% (w/v)); and a minor strengthening effect at higher pH
and all ionic strengths at lower carrageenan concentration (similar
to 0.2-0.4% (w/v)). The liquid that could be removed from the gels
by centrifugation had a lower carrageenan concentration than the
original gels at low pH and ionic strength, suggesting associative
phase separation. The gelation kinetics of these gels differed from
that of purr BSA or carrageenan gels, suggesting strong interactions
between the polymers. At high pH or ionic strength, the gel centrifugates
were enriched in carrageenan, and the gelation and melting of carrageenan
could be observed in the heat denatured BSA-kappa-carrageenan gels
by dynamic oscillation measurements. These effects are explained
by segregative phase separation. The results also show that the presence
of potassium ions during the gelation of BSA is important for the
strengthening effect at associative conditions. This strengthening
effect was observed up to higher pH values when sodium ions were
partly; replaced by potassium ions, and vanished completely when
the potassium salt of carrageenan was replaced by the sodium salt.
This suggests that synergistic interactions are present between the
carrageenan and the BSA gel networks, but not between BSA and carrageenan
in the sol state. (C) 2000 Elsevier Science Ltd. All rights reserved.
%0 Journal Article
%1 Neiser2000
%A Neiser, S.
%A Draget, K. I.
%A Smidsrod, O.
%C THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND
%D 2000
%I ELSEVIER SCI LTD
%J Food Hydrocolloids
%K ; ;; [ISI:] albumin; behavior; bovine electron gel-gel gelation gelation; gels; interactions; kappa-carrageenan; kinetics; mechanism; microscopy mixtures; multicomponent potassium; protein-polysaccharide serum sodium state;
%N 2
%P 95 -- 110
%T Gel formation in heat-treated bovine serum albumin-kappa-carrageenan
systems
%V 14
%X The effect of different concentrations of kappa-carrageenan on the
gel strength, gelation kinetics, and gel microstructure of bovine
serum albumin (BSA) gels was investigated at different conditions
of pH and ionic strength with and without the addition of potassium
chloride. Two types of strengthening effects were observed: a major
strengthening effect at the isoelectric point of BSA and slightly
above, low ionic strength, and high carrageenan concentration (similar
to 0.4-1.0% (w/v)); and a minor strengthening effect at higher pH
and all ionic strengths at lower carrageenan concentration (similar
to 0.2-0.4% (w/v)). The liquid that could be removed from the gels
by centrifugation had a lower carrageenan concentration than the
original gels at low pH and ionic strength, suggesting associative
phase separation. The gelation kinetics of these gels differed from
that of purr BSA or carrageenan gels, suggesting strong interactions
between the polymers. At high pH or ionic strength, the gel centrifugates
were enriched in carrageenan, and the gelation and melting of carrageenan
could be observed in the heat denatured BSA-kappa-carrageenan gels
by dynamic oscillation measurements. These effects are explained
by segregative phase separation. The results also show that the presence
of potassium ions during the gelation of BSA is important for the
strengthening effect at associative conditions. This strengthening
effect was observed up to higher pH values when sodium ions were
partly; replaced by potassium ions, and vanished completely when
the potassium salt of carrageenan was replaced by the sodium salt.
This suggests that synergistic interactions are present between the
carrageenan and the BSA gel networks, but not between BSA and carrageenan
in the sol state. (C) 2000 Elsevier Science Ltd. All rights reserved.
@article{Neiser2000,
__markedentry = {[phpts:6]},
abstract = {The effect of different concentrations of kappa-carrageenan on the
gel strength, gelation kinetics, and gel microstructure of bovine
serum albumin (BSA) gels was investigated at different conditions
of pH and ionic strength with and without the addition of potassium
chloride. Two types of strengthening effects were observed: a major
strengthening effect at the isoelectric point of BSA and slightly
above, low ionic strength, and high carrageenan concentration (similar
to 0.4-1.0% (w/v)); and a minor strengthening effect at higher pH
and all ionic strengths at lower carrageenan concentration (similar
to 0.2-0.4% (w/v)). The liquid that could be removed from the gels
by centrifugation had a lower carrageenan concentration than the
original gels at low pH and ionic strength, suggesting associative
phase separation. The gelation kinetics of these gels differed from
that of purr BSA or carrageenan gels, suggesting strong interactions
between the polymers. At high pH or ionic strength, the gel centrifugates
were enriched in carrageenan, and the gelation and melting of carrageenan
could be observed in the heat denatured BSA-kappa-carrageenan gels
by dynamic oscillation measurements. These effects are explained
by segregative phase separation. The results also show that the presence
of potassium ions during the gelation of BSA is important for the
strengthening effect at associative conditions. This strengthening
effect was observed up to higher pH values when sodium ions were
partly; replaced by potassium ions, and vanished completely when
the potassium salt of carrageenan was replaced by the sodium salt.
This suggests that synergistic interactions are present between the
carrageenan and the BSA gel networks, but not between BSA and carrageenan
in the sol state. (C) 2000 Elsevier Science Ltd. All rights reserved.},
added-at = {2011-11-04T13:47:04.000+0100},
address = {THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND},
author = {Neiser, S. and Draget, K. I. and Smidsrod, O.},
authoraddress = {Norwegian Univ Sci & Technol, Dept Biotechnol, Norwegian Biopolymer
Lab, NOBIPOL, N-7491 Trondheim, Norway.},
biburl = {https://www.bibsonomy.org/bibtex/217c68526cb40db77a8ed8727f0aec9e8/pawelsikorski},
citedref = {BRAUDO EE, 1986, NAHRUNG, V30, P355 ; CLARK AH, 1981, INT J PEPT PROT
RES, V17, P380 ; CLARK AH, 1986, FUNCTIONAL PROPERTIE, P203 ; CLARK
AH, 1987, ADV POLYM SCI, V83, P57 ; CLARK AH, 1995, BIOPOLYMER MIXTURES,
P37 ; CLARK AK, 1982, PROGR FOOD NUTRIT SC, V6, P149 ; DEJONG HGB,
1949, COLLOID SCI, V2, P232 ; DICKINSON E, 1997, GUMS STABILISERS
FOO, V9, P314 ; DUBOIS M, 1956, ANAL CHEM, V28, P350 ; GUROV AN,
1978, STUD BIOPHYS, V72, P7 ; HERMANSSON AM, 1989, CARBOHYD POLYM,
V10, P163 ; HERMANSSON AM, 1991, CARBOHYD POLYM, V16, P297 ; HJERDE
T, 1996, CARBOHYD RES, V288, P175 ; JONES JB, 1969, AGRON J, V61,
P393 ; KOTZ J, 1997, TRENDS POLYM SCI, V5, P86 ; MICHON C, 1996,
CARBOHYD POLYM, V31, P161 ; MICHON C, 1996, FOOD COLLOIDS PROTEI
; MORRIS ER, 1995, BIOPOLYMER MIXTURES, P247 ; MORRIS VJ, 1986, GUMS
STABILISERS FOO, V3, P87 ; MORRIS VJ, 1995, BIOPOLYMER MIXTURES,
P289 ; NEISER S, 1998, FOOD HYDROCOLLOID, V12, P127 ; NEISER S, 1999,
FOOD HYDROCOLLOID, V13, P445 ; NOGUCHI H, 1956, BIOCHIM BIOPHYS ACTA,
V22, P459 ; NOGUCHI H, 1960, J PHYS CHEM-US, V64, P185 ; PARK JM,
1992, MACROMOLECULES, V25, P290 ; PICULELL L, 1992, ADV COLLOID INTERFAC,
V41, P149 ; PICULELL L, 1994, FOOD HYDROCOLLOIDS S, P35 ; PICULELL
L, 1994, GUMS STABILISERS FOO, V7, P309 ; PICULELL L, 1995, BIOPOLYMER
MIXTURES, P13 ; PICULELL L, 1995, FOOD POLYSACCHARIDES, P205 ; RENARD
D, 1998, GUMS STABILISERS FOO, V9, P189 ; RICHARDSON RK, 1981, BRIT
POLYM J, V13, P11 ; ROCHAS C, 1984, BIOPOLYMERS, V23, P735 ; ROCHAS
C, 1990, CARBOHYD POLYM, V12, P225 ; SMIDSROD O, 1972, ACTA CHEM
SCAND, V26, P71 ; SMIDSROD O, 1980, INT C PURE APPL CHEM, V27, P315
; SYRBE A, 1998, FORTSCHRITT BERICHTE, V1486 ; TANI F, 1995, J AGR
FOOD CHEM, V43, P2325 ; THOMPSON TE, 1961, BIOCHEM J, V81, P12 ;
TOLSTOGUZOV VB, 1986, FUNCTIONAL PROPERTIE, P385 ; TOLSTOGUZOV VB,
1995, FOOD HYDROCOLLOID, V9, P317 ; VIEBKE C, 1994, MACROMOLECULES,
V27, P4160 ; VIEBKE C, 1995, CARBOHYD POLYM, V28, P101 ; WELTI D,
1977, J CHEM RES S, V312, P12 ; ZIEGLER GR, 1990, ADV FOOD NUTRITION
R, V34, P203},
interhash = {f2c233c94ea263f12acd602359ce114f},
intrahash = {17c68526cb40db77a8ed8727f0aec9e8},
isifile-dt = {Article},
isifile-ga = {288GX},
isifile-j9 = {FOOD HYDROCOLLOID},
isifile-nr = {45},
isifile-pi = {OXFORD},
isifile-rp = {Smidsrod, O, Norwegian Univ Sci & Technol, Dept Biotechnol, Norwegian
; Biopolymer Lab, NOBIPOL, Sem Saelands Vei 6-8, N-7491 Trondheim,
Norway.},
isifile-sc = {Chemistry, Applied; Food Science & Technology},
isifile-tc = {9},
issn = {0268-005X},
journal = {Food Hydrocolloids},
keywords = {; ;; [ISI:] albumin; behavior; bovine electron gel-gel gelation gelation; gels; interactions; kappa-carrageenan; kinetics; mechanism; microscopy mixtures; multicomponent potassium; protein-polysaccharide serum sodium state;},
language = {English},
month = MAR,
number = 2,
owner = {phpts},
pages = {95 -- 110},
publisher = {ELSEVIER SCI LTD},
size = {16 p.},
sourceid = {ISI:000085555300001},
timestamp = {2011-11-04T13:47:18.000+0100},
title = {Gel formation in heat-treated bovine serum albumin-kappa-carrageenan
systems},
volume = 14,
year = 2000
}