%0 Journal Article %A LIU Qing-qing %A HU Fei %A PENG Ya-li* %T Effect of κ-Carrageenan on Phase Separation System of Milk Protein and Kofljac Gum %D %R 10.7506/spkx1002-6630-201315001 %J FOOD SCIENCE %P 1-4 %V %N %X

The phase diagram of milk protein/kofljac gum systems was investigated to understand the behavior of both
components, and the effect of κ-carrageenan (0, 0.025% and 0.05%) on phase separation system between 11% skim milk
power and 0.35% kofljac gum with 12% sucrose was studied. All systems investigated showed shear thinning. Samples without
κ-carrageenan exhibited rheological behavior, whereas others contained κ-carrageenan performed weak gel behavior, in which
the macroscopic phase separation was effectively inhibited. Furthermore, κ-carrageenan increased the pseudoplastic behavior
and the area of reverse circles and also greatly enhanced the stability of mixtures against the variation with frequency.

%U https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201315001