Impact of urea on the microstructure of commercial canola protein-carrageenan network: A research note
biopolymers, structure, canola protein, microscopy, carrageenan
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.
Uruakpa, F. O., and S. D. Arntfield. "Impact of urea on the microstructure of commercial canola protein–carrageenan network: A research note." International journal of biological macromolecules 38, no. 2 (2006): 115-119.
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