期刊
ACTA ALIMENTARIA
卷 33, 期 1, 页码 71-78出版社
AKADEMIAI KIADO ZRT
DOI: 10.1556/AAlim.33.2004.1.7
关键词
whey proteins; polysaccharides; thermodynamic incompatibility; phase diagrams
Phase diagrams of aqueous whey protein (WP) and polysaccharide (PS) Mixtures, including carboxymethylcellulose (CMC), K-carrageenan (C) and locust bean gum (LG) are presented in this paper at pH from 5.0 to 7.0 with 0.1 to 0.5 M MCl. Thermodynamic incompatibility of WP-CMC, WP-LG and WP C systems increased as pH was close to the isoelectric point of WP (pl=5.2). Increasing salt concentration (0.1 to 0.5 M) increased the incompatibility of WP-LG and WP-CMC systems. However, the effect of NaCl on thermodynamic incompatibility of WP-C was the opposite, i.e. increasing salt concentration decreased the thermodynamic incompatibility of the system. The type of the polysaccharides was the critical factor, which affected the compatibility of WP-PS systems. The thermodynamic compatibility of WP-PS systems decreased in the following order: locust gum > carboxymethylcellulose > K-carrageenan.
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