%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 }