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KMID : 1024620220420050889
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Food Science of Animal Resources
2022 Volume.42 No. 5 p.889 ~ p.902
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Effect of Milk Protein Isolate/κ-Carrageenan Conjugates on Rheological and Physical Properties of Whipping Cream: A Comparative Study of Maillard Conjugates and Electrostatic Complexes
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Seo Chan-Won
Yoo Byoung-Seung
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Abstract
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With increasing consumer demand for "clean label" products, the use of natural ingredients is required in the food industry. Protein/polysaccharide complexes are considered good alternatives to synthetic emulsifiers and stabilizers for formulating stable emulsion-based foods. Milk protein and carrageenan are widely used to improve the physical properties and stability of dairy food products. In a previous study, milk protein isolate (MPI) was conjugated with ??-carrageenan (??-Car) in a wet-heating system through the Maillard reaction, and the Maillard conjugates (MC) derived from MPI and ??-Car effectively improved the stability of oil-in-water emulsions. Therefore, MPI/??-Car conjugates were used in whipping cream as natural emulsifiers in this study, and the physical and rheological properties of whipping creams stabilized using MPI/??-Car MC and MPI/??-Car electrostatic complexes (EC) were investigated. The whipping creams stabilized with MPI/??-Car MC have lower rheological parameters (ηa,50, K, G', and G'') than those of whipping creams stabilized with MPI/??-Car EC. Although the overrun value was slightly reduced owing to the addition of MPI/??-Car MC, the stability of the whipped creams with MC was effectively improved due to enhanced water-holding ability by conjugation.
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KEYWORD
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Maillard conjugate, natural emulsifier, whipping cream, rheological behavior, whipping property
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