Title

Impact of urea on the microstructure of commercial canola protein-carrageenan network: A research note

Abstract

Biopolymer mixtures contribute to network formation in food systems. The effects of pH and urea on the structural ordering of canola protein isolate-κ-carrageenan (CPI-κ-CAR) gels were assessed using scanning electron microscopy (SEM). At pH 6, loosely-crosslinked CPI networks with large empty pores were produced whereas tightly-crosslinked structures were displayed at pH 10. The structure of CPI network was greatly improved when CPI and κ-CAR were mixed, indicating a synergistic behaviour between the two macromolecules. Urea affected the structural arrangement and interactions involved in the formation CPI-κ-CAR gels. Urea-treated gels showed excessive network disruption and breakdown. The microstructural results support the involvement of disulfide bonds and noncovalent interactions in the structural arrangement of CPI-κ-CAR networks.

Department(s)

Biomedical Sciences

Document Type

Article

DOI

https://doi.org/10.1016/j.ijbiomac.2006.01.016

Keywords

biopolymers, structure, canola protein, microscopy, carrageenan

Publication Date

2006

Journal Title

International journal of biological macromolecules

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